A homemade version of New England Clam Chowder is always better than anything you’ll find in a can.
On a cold winter day, there are few things I enjoy more than having a hot bowl of soup for lunch. As a longtime fan of seafood, one of my favorite types of soup has always been New England clam chowder. Granted, when I’m feeling lazy, I know that I can get a can of clam chowder from the grocery store and heat it up in a few minutes. While that way is quicker, you do sacrifice quality and flavor. If you want restaurant-quality New England clam chowder, you have to gather the ingredients and make it yourself.
Luckily, making homemade clam chowder isn’t that difficult. There is a little bit of work involved, but you don’t need professional culinary skills to make it. The hardest part is just gathering all of the ingredients together and getting them prepped. In the end, you’ll have a thick, hearty soup that tastes great and is the embodiment of the term “comfort food.” If you’re a true fan of New England clam chowder, after one batch of this homemade soup, I promise you’ll never want to buy another can of it again.
Is New England Clam Chowder Healthy?
There are a few unhealthy ingredients in this recipe, most notably heavy cream, so I wouldn’t call this soup particularly healthy. New England clam chowder does provide some nutritional value, however. Ingredients like celery, garlic, potatoes, and clams all provide vitamins and minerals, such as vitamin C and potassium. Don’t forget that the bacon in the soup also provides a little bit of protein.
Of course, the fat content in the soup can be a little high for some people. If you’d like to cut down the fat, reduce the heavy cream used and swap whole milk with 2% milk. Just keep in mind that doing this will change the texture of the soup. You should also take note of the amount of sodium in the clam juice you use.
Find the Best Clams
Not surprisingly, finding the best clams possible is key to making this soup restaurant-quality. Needless to say, if you can get fresh clams, that’s your best option. Littleneck clams are usually tender and great for a soup like this. If you get them fresh, steam the clams yourself and keep the clam juice to use rather than store-bought clam juice. This will add even more depth and flavor to the soup. Of course, if you have no choice but to use frozen or canned clams, make sure they are well-drained before adding them to the soup.
How to make ahead and store
If there is leftover New England clam chowder, allow it to cool and then store it in an airtight container in the fridge for up to 4 days. This soup should be reheated on the stove. You can also freeze the soup in an airtight container in the freezer for 2 or 3 months.
Serving Suggestions
The one thing you should always have with your New England clam chowder is Seasoned Oyster Crackers. Depending on your tastes, you might also enjoy Ranch Oyster Crackers or Dill Oyster Crackers. I’m also a big fan of having a side salad with a bowl of soup. This can be a simple Caesar Salad or perhaps a Cucumber Avocado Salad. Of course, if you have soup and salad, adding Garlic Toast makes it the perfect meal, in my opinion.
Ingredients
- 4 slices bacon diced
- 1 large onion chopped
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups clam juice
- 3 cups russet potatoes peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 3/4 teaspoon black pepper plus more to taste
- 1 cup whole milk
- 2 cups heavy cream
- 2 10-ounce cans chopped clams
- 3 tablespoons butter
- Kosher salt to taste
- Freshly chopped parsley for garnish
Instructions
- In a large pot over medium-high heat, cook bacon until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- In the same pot with bacon drippings, add onion, celery, and garlic. Cook until the vegetables are soft.
- Sprinkle flour over the cooked vegetables and stir to combine. Cook for 2 minutes. Gradually add clam juice while stirring continuously. Bring to a simmer.
- Add potatoes, bay leaf, thyme, and black pepper to the pot. Simmer until potatoes are tender, about 15-20 minutes.
- Stir in milk, heavy cream, butter, and clams. Return bacon to the pot. Heat through, then remove the bay leaf before serving.
- Adjust seasonings and add salt if needed. Serve warm, sprinkled with freshly chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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