New England Clam Chowder

Our Creamy New England Clam Chowder recipe is exactly like the famous soup you would eat on the east coast. It's so easy to make at home!

Keith makes a mean chowder ("chow-dah"). He learned the secrets to making the best clam chowder during his time cooking in restaurants. Those secrets include heavy cream, plenty of potatoes, crispy bacon, and good chopped clams. Don't forget to save the clam juice from the can (or use bottled clam juice) for optimum seafood flavor.

Ingredients:

• BACON: 8 slices
• CELERY: ½ cup, chopped
• CARROTS: ½ cup, chopped
• ONION: ½ cup, chopped
• BUTTER: 2 tablespoons
• FLOUR: ⅓ cup
• CLAMS: 2- 10 ounce cans, chopped
• CLAM JUICE (from the canned clams)
• CHICKEN STOCK (CHICKEN BROTH): 1 ½ cups
• HEAVY CREAM: 2 cups
• RUSSET POTATOES: 2 cups, chopped

There is nothing more comforting on a crisp winter day than a bowl of this creamy homemade clam chowder. It's not necessary to use fresh clams for this recipe, because as Keith as learned over the years, canned clams provide just the right amount of flavor. This restaurant style dish can be easily created at home with just a few simple ingredients.

How to Make Clam Chowder:

1. In a large sauce pot, melt butter. Add celery, onion and carrots. Chop bacon and add to pot. Cook over medium-high heat until bacon is cooked and vegetables are translucent (about 7-8 minutes)
2. Add flour, stir to combine, and cook for 2 minutes.
3. Pour in broth and cream. Reduce heat to medium-low. Add potatoes, clams (with clam juice from can) and continue to cook until potatoes are tender, about 10 minutes. Add more stock if soup gets too thick.
4. Remove from heat. Add chopped parsley and stir.
5. Serve with chopped chives and oyster crackers.

Expert Tips:

1. To make Seafood Chowder: add small shrimp, scallops, and/or white fish to the recipe (add them to the when adding the clams)
2. For extra clam flavor (and a pretty presentation), try adding a few fresh clams in the shell. Put the whole clams in the pot at the end, and when the shells are open, the soup is ready to serve.
3. Substitute salt pork, pancetta, or ham for bacon if you prefer.
4. To make Vegetarian Clam Chowder: Omit the bacon all together.
5. Store in an airtight container in the refrigerator for up to 5 days.
6. We don't recommend freezing this chowder because the cream may separate.

Serving Suggestions:

• traditional New England Clam Chowder is always served with oyster crackers. Saltines will work in a pinch.
• A simple Radicchio Salad, Spinach Salad, or Lemon Kale Salad complements this chowder for a satisfying meal.
• A cup of clam chowder + a half Turkey Sandwich is a great lunch idea.
• A glass of Mer Soleil Chardonnay is the perfect pairing for this chowder.

More Comforting Soup Recipes (made with potatoes):

Broccoli Potato Cheese Soup

Potato Corn Chowder

Tuscan Peasant Soup

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