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Clam Chowder Recipe: A Creamy Comforting Classic
There’s something undeniably comforting about a warm, hearty bowl of clam chowder. Whether enjoyed on a chilly day or as a special treat, this classic soup brings together the briny taste of fresh clams, the richness of cream, and the subtle sweetness of vegetables, creating the perfect balance of flavors. Whether you’re enjoying it as a light lunch or as a hearty dinner, clam chowder is sure to satisfy your taste buds.
This Clam Chowder Recipe is creamy, flavorful, and simple to make—perfect for those who want to recreate a restaurant-style dish in their own kitchen. Let’s dive into the ingredients, benefits, and the step-by-step process to make this delightful soup.
What is Clam Chowder?
Clam chowder is a creamy soup made with clams, potatoes, onions, celery, and cream or milk. There are several variations of clam chowder, but the two most popular are New England Clam Chowder and Manhattan Clam Chowder.
- New England Clam Chowder is the classic, featuring a rich, creamy base made with heavy cream or milk and butter, and it’s the one we’ll be making in this recipe.
- Manhattan Clam Chowder, on the other hand, uses a tomato-based broth, which gives it a different flavor profile.
In this recipe, we’ll focus on the creamy, comforting version that’s beloved by many—New England Clam Chowder.
Why You’ll Love This Clam Chowder Recipe
- Rich and Creamy: This clam chowder is known for its velvety smooth texture and luxurious flavor. The cream and butter give the soup a rich, comforting feel.
- Simple Ingredients: Made with a few simple, accessible ingredients, this soup packs a big punch of flavor, with clams taking center stage.
- Quick to Make: Though clam chowder might sound like a dish that requires a lot of time, this recipe is easy to prepare in about 45 minutes.
- Perfect for Any Occasion: Whether you’re making a cozy meal for yourself, serving it to guests, or enjoying a special dinner, clam chowder fits the bill.
Ingredients for Classic New England Clam Chowder
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 large potato, peeled and diced
- 2 cloves garlic, minced
- 2 cups clam broth (from canned clams or homemade)
- 2 cups heavy cream
- 1 can (6.5 oz) chopped clams, drained, juice reserved
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/4 cup bacon bits (optional, for garnish)
- Fresh parsley for garnish (optional)
How to Make Clam Chowder
Step 1: Prepare the Vegetables
Begin by preparing your vegetables. Dice the onion, chop the celery, and peel and dice the potato into small, bite-sized pieces. Mince the garlic as well.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the onion and celery. Sauté the vegetables for about 4-5 minutes, or until they start to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the Potatoes and Broth
Next, add the diced potato to the pot, followed by the clam broth (you can use the juice from the canned clams if you don’t have broth). Bring the mixture to a simmer and cook for about 10-12 minutes, or until the potatoes are tender. Stir occasionally to ensure the potatoes don’t stick to the bottom of the pot.
Step 4: Add the Clams and Seasoning
Once the potatoes are soft, add the drained clams to the soup along with the dried thyme, salt, and black pepper. Stir to combine.
Step 5: Pour in the Cream
Reduce the heat to low and add the heavy cream to the pot, stirring gently to incorporate. Bring the soup to a gentle simmer, allowing the flavors to meld together. Let the chowder simmer for about 5-10 minutes, stirring occasionally.
Step 6: Add Bay Leaf and Simmer
Add the bay leaf to the soup and let it continue to simmer for another 5-10 minutes. This will help the flavors develop even more, making the cho
