New England Clam Chowder – Rich and Delicious
Make you favorite New England Clam Chowder at home that tastes just as good, if not better, than your favorite restaurant version!
Rich and creamy, New England Clam Chowder is one of our favorite fall/winter soups. Creamy white comfort in a big bowl. Bits of potatoes and onions simmered in a heavy cream base gives it that creamy and flavor-loaded consistency.
Thick and Hearty New England Clam Chowder - Perfect for Chilly Nights.
- 6 slices thick-cut bacon, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 large carrots, finely chopped
- 2 tablespoons flour
- 1/2 cup clam juice
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 lb. Yukon Gold potatoes, peeled and cubed (small)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons chopped fresh thyme
- 2 (6.5 oz.) cans minced clams, including juice
- 3 tablespoons fresh parsley, chopped
- Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
- Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with flour and cook for another minute, stirring frequently.
- Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 20 minutes.
- Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
New England Clam Chowder Vs. Manhattan Clam Chowder
New England Clam Chowder – Or “Boston Clam Chowder” is the white creamy clam chowder with bits of potatoes and onions, and often yummy bits of cooked bacon. This is the most desired and popular of the clam chowders.
The other type of popular clam chowder is the “Manhattan Clam Chowder”, which is a red clam chowder with the addition of tomatoes. The :Manhattan” style chowder is not a creamy soup, but more of a thinner broth-based soup.
New England Clam Chowder – White Creamy Soup
Manhattan Clam Chowder – Red Soup with tomatoes
Many Different Variations of Chowder –
Clam Chowder is so popular in the US that many regions have their own style –
Noank Clam Chowder
Delaware Clam chowder
Hatteras Clam chowder
Long Island Clam Chowder
New Jersey Clam Chowder
Rhode Island clam chowder
What’t the Best thing to Serve with Clam Chowder? Oyster Crackers! Don’t Forget a Bag of Your Favorite Crackers.
Nothing goes better with a creamy bowl of any type of chowder than a handful of fresh and crunchy oyster crackers. These salty little “pillow like” crackers are the perfect addition to a creamy chowder.
Oyster crackers were definitely made for Oyster based soups! Enjoy!