How To Make New England Clam Chowder From Scratch?

What are the Different Types of Clam Chowder?

New England Clam Chowder, also referred to as “Boston” clam chowder, is the most popular variety and has a rich, creamy base made of potatoes and onions (but not tomatoes).

In contrast, Manhattan Clam Chowder typically has a clear tomato broth.

Rhode Island Clam Chowder is just a clear broth while Long Island Clam Chowder combines the two aforementioned to make a delicious creamy tomato base.

I have to admit that among all varieties, this acclaimed New England clam chowder is unquestionably at the top of my list!

New England Clam ChowderWonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite!

  • 3 6.5 oz. cans chopped/minced clams in clam juice
  • 8 ounces clam juice
  • 6 thick center-cut bacon strips chopped
  • 1 tablespoon butter
  • 2 stalks celery finely chopped
  • 1 large onion chopped
  • 1 ¼ pounds russet potatoes peeled and diced into ¼-½” cubes, approx. 3 ½ cups
  • 3-5 garlic cloves minced
  • ¼ teaspoon red pepper flakes optional
  • cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 2 teaspoons chicken bouillon
  • 2 bay leaves
  • ½ teaspoon each dried parsley dried oregano, salt
  • ¼ teaspoon each dried thyme pepper
  • 1 cup heavy cream
  • Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
  • In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
  • Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
  • Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
  • Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.
  • The estimated nutritional information is subject to change depending on the cooking techniques and ingredient brands used.

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    How do I make New England Clam Chowder?

  • Scrub the shells of each clam, making sure they are clean of any dirt and debris. Give each clam a squeeze and only cook the clams that stay closed on their own – you don’t want to cook clams that are no longer alive.
  • Boil a pot of water and cook the clams until they pop open – removing the open and cooked clam shells to a tray to cool. If any clams refuse to open, discard those as well.
  • Strain the cooking liquid, then simmer to reduce into a clam stock.
  • Remove the cooked clams from their shells, and separate the bellies from the neck. Use a knife to clean out the bellies, then chop the meat of the clams into bite-sized pieces.
  • Saute salt pork and bacon in the bottom of a stockpot, then add butter, onions, garlic, and half the potatoes. Cook until the onions are translucent, then add flour.
  • Pour in the clam stock, the rest of the potatoes and herbs. Simmer until the potatoes are tender.
  • Remove the pot from the heat, then add the chopped clams and cream.
  • Season with salt and pepper as needed (you may not need to add any salt), and then serve immediately with a dollop of butter on top and oyster crackers.
  • What should I serve with New England Clam Chowder? Oyster crackers or common crackers are the most popular accompaniments in New England.

    Can I prepare New England Clam Chowder in advance? Make it up to a day before serving, but save the cream addition until right before serving.

    Reheat clam chowder in a pot on the stove over low heat, stirring often to prevent scorching on the pot’s bottom. Heat just until thoroughly warmed; do not simmer or boil as the cream will begin to separate.

    We do not suggest freezing clam chowder because the cream may separate and the potatoes may become mushy. If you do freeze, freeze before adding the cream. Then thaw, heat and add the cream before serving.

    We do not advise making clam chowder in a slow cooker because the clams will become overcooked, tough, and chewy.

    A Family Feast published our New England clam chowder recipe in April 2013; Although the post and images have been updated, the delectable recipe has not changed.

    FAQ

    What is the base of New England clam chowder?

    New England chowder, also known as “Boston-style” clam chowder, is made with milk or cream, making it significantly thicker than other regional varieties. It is frequently prepared with clams, potatoes, pork, onion, and milk and served with oyster crackers.

    What is the thickener in New England clam chowder?

    According to Charlie Burke of the online publication The Heart of New England, “Authentic New England chowders are never thick, with most relying on the starch from the potatoes to slightly thicken the broth and milk or cream.”

    What is clam chowder broth made of?

    Milk, butter, potatoes, salt pork, onions, and clams are frequently used in its preparation. As a thickener, flour or, historically, crushed hard tack may be used. New England clam chowder is usually accompanied by oyster crackers. Crushed crackers can be added to the soup as a thickener or garnish.

    What is the difference between clam chowder and New England?

    New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. The clams give both types a clean, briny, and faintly sweet flavor, but that’s about it.

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