New England Clam Chowder
New England Clam Chowder simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
New England Clam Chowder starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓4 center-cut bacon strips
- ✓2 celery ribs, chopped
- ✓1 large onion, chopped
- ✓1 garlic clove, minced
- ✓3 small potatoes, peeled and cubed
- ✓1 cup water
- ✓1 bottle (8 ounces) clam juice
- ✓3 teaspoons reduced-sodium chicken bouillon granules
- ✓1/4 teaspoon white pepper
- ✓1/4 teaspoon dried thyme
- ✓1/3 cup all-purpose flour
- ✓2 cups fat-free half-and-half, divided
- ✓2 cans (6-1/2 ounces each) chopped clams, undrained
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
In a Dutch oven, cook the bacon strips over medium heat until they're crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they're tender. Add the minced garlic and cook for another minute.
- 2
Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.
- 3
In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.
- 4
Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With New England Clam Chowder
Serve New England Clam Chowder with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make New England Clam Chowder ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 280 calories
- Carbohydrates: 42g carbohydrate (9g sugars
- Cholesterol: 36mg cholesterol
- Fiber: 3g fiber)
- Protein: 15g protein. <b>Diabetic Exchanges</b>: 2-1/2 starch
- Sodium: 805mg sodium
- Fat: 5g fat (1g saturated fat)