Description
A creamy New England-style clam chowder featuring tender potatoes, fresh clams, and a rich, savory broth. This classic American soup is perfect for a comforting meal and easily customizable with optional bacon and parsley for extra flavor.
Ingredients
Main Ingredients
- 2 cans chopped clams (about 10 oz each)
- 4 cups clam juice or broth
- 2 cups potatoes, peeled and diced
- 1 onion, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream or whole milk
- Salt and black pepper, to taste
Optional Ingredients
- 4 slices bacon, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, sauté the chopped onion (and bacon if using) until the onion is translucent and the bacon is crisp, about 5-7 minutes.
- Make Roux: Stir in the butter and flour to coat the onions and bacon, cooking for about 2 minutes to form a light roux. This will thicken the chowder.
- Add Broth and Potatoes: Pour in the clam juice or broth and add the diced potatoes. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Add Clams and Cream: Stir in the chopped clams along with their juice and the heavy cream or milk. Warm the chowder gently, making sure not to bring it to a boil once the cream is added, to avoid curdling.
- Season and Serve: Season the chowder with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot with oyster crackers on the side.
Notes
- Do not boil the chowder after adding cream to prevent curdling and maintain a smooth texture.
- For a smokier flavor, sauté chopped bacon along with the onions before adding butter and flour.
- Serve with oyster crackers or crusty bread for a traditional accompaniment.
- You can substitute heavy cream with whole milk for a lighter chowder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
