Description

New England Clam Chowder is a creamy, comforting soup made with tender clams, potatoes, onions, and celery, all cooked in a rich and velvety broth. It’s a classic dish that’s perfect for chilly days and seafood lovers.

Ingredients

Units Scale

2 tablespoons unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 medium potatoes, peeled and diced
2 cups clam juice (or chicken broth)
1/2 cup dry white wine (optional)
2 cups heavy cream
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (6.5 oz each) chopped clams, drained and juices reserved
1/4 cup fresh parsley, chopped (for garnish)
1/4 cup crispy bacon bits (optional, for garnish)
Crusty bread or oyster crackers (for serving)

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Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 4-5 minutes until the vegetables are softened and fragrant.
Add the minced garlic and cook for an additional 1-2 minutes.
Stir in the diced potatoes, clam juice, and white wine (if using). Bring the mixture to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream, milk, thyme, salt, and black pepper. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Add the drained clams to the soup, along with any reserved clam juice (if you want a stronger clam flavor). Simmer for another 5 minutes, making sure the clams are heated through.
Taste the chowder and adjust seasoning as needed. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot.
Serve the chowder hot, garnished with fresh parsley, crispy bacon bits (if using), and accompanied by crusty bread or oyster crackers.

Notes

If you don’t have clam juice, you can substitute it with more chicken broth or seafood stock.
For an extra creamy texture, you can blend a small portion of the soup with an immersion blender, then stir it back into the pot.
Some recipes call for adding a bit of flour to thicken the soup. You can create a roux by cooking 2 tablespoons of flour with the butter before adding the vegetables.
If you like a more robust flavor, consider adding a splash of hot sauce or a pinch of cayenne pepper.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 6g
Sodium: 950mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 12g
Cholesterol: 65mg