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A Creamy, Classic Take On New England Clam Chowder

When it comes to timeless seafood recipes, New England Clam Chowder holds a special place in the hearts of food lovers. This rich, creamy soup, brimming with tender clams, smoky bacon, and hearty potatoes, is perfect for chilly evenings, cozy gatherings, or as a centerpiece for any seafood-themed meal.

Ingredients for Our New England Clam Chowder

• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 3 cups heavy cream
• 1 cup milk
• 3 medium potatoes, peeled and diced
• 1 bay leaf
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 2 cups Atlantic chopped clams, drained (reserve liquid)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread, for serving

Why Atlantic Chopped Clams from Wholey’s Make a Difference

For authentic New England Clam Chowder, the quality of your clams matters. Wholey’s Atlantic Chopped Clams bring the perfect balance of briny flavor and tender texture to this classic recipe. Sustainably sourced and packed fresh, our clams ensure your chowder is nothing short of exceptional.

Ready to bring the taste of the coast to your table? Order Wholey’s Atlantic Chopped Clams today and experience the difference fresh seafood makes!

How to Make New England Clam Chowder

Step 1: Cook the Bacon
Render the Fat: In a large pot or Dutch oven, cook diced bacon over medium heat until crispy (about 5-7 minutes).
Set Aside: Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 2: Sauté Aromatics
Cook Onion and Celery: Add the onion and celery to the pot, cooking until softened, about 5 minutes.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3: Build the Base
Create a Roux: Sprinkle the flour over the vegetables and stir until fully incorporated, cooking for 1-2 minutes to remove the raw flour taste.
Add Liquids: Gradually whisk in the reserved clam juice and clam juice from the can, stirring to avoid lumps.

Step 4: Simmer the Chowder
Add Cream and Milk: Pour in the heavy cream and milk, stirring to combine for a rich, velvety base.
Incorporate Potatoes and Herbs: Add the diced potatoes, bay leaf, and thyme. Bring to a gentle boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Step 5: Add the Clams
Stir in Clams: Add the chopped clams and their reserved juice, cooking for an additional 5 minutes to heat through.
Season: Taste and adjust with salt and black pepper as needed.

Step 6: Serve
Garnish: Ladle the chowder into bowls, garnish with crispy bacon and fresh parsley.
Pair: Serve with oyster crackers or crusty bread for dipping.

Tips for the Perfect Clam Chowder

Avoid overcooking the clams. Stir them in at the end to prevent them from becoming rubbery. For a thicker consistency, blend a portion of the soup before adding the clams.

• Fresh vs. Canned: If you have access to fresh clams, they can elevate the dish, but high-quality chopped clams work beautifully for convenience.
• Add Depth of Flavor: Enhance the chowder with a splash of sherry, a pinch of smoked paprika, or a few drops of hot sauce for a spicy twist.

Frequently Asked Questions

1. Can I make clam chowder ahead of time?
    Yes, but for the best texture, add the clams and bacon just before serving.

2. What can I substitute for heavy cream in a clam chowder recipe?
    Half-and-half or a mix of milk and cream can work, though the chowder will be less rich.