Classic Clam Chowder: A Hearty New England Tradition

Introduction:

Clam chowder, a rich and creamy soup filled with tender clams and hearty potatoes, is a beloved dish that hails from New England. This comforting classic has been warming hearts and bellies since the early 18th century, becoming a staple in American cuisine. Whether you’re enjoying it on a cold winter day or at a seaside summer gathering, this clam chowder recipe will bring the taste of New England to your table.

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 large russet potatoes, peeled and diced
• 2 cans (6.5 ounces each) minced clams, with juice
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Oyster crackers (for serving)

Instructions

1. Cook the Bacon:
   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
   • Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables:
   • Add the chopped onion and celery to the pot, sautéing in the bacon fat until the vegetables are soft and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
3. Add the Potatoes and Broth:
   • Stir in the diced potatoes, chicken broth, and the juice from the canned clams.
   • Add the bay leaf and dried thyme.
   • Bring to a boil, then reduce the heat and let simmer for about 15 minutes, or until the potatoes are tender.
4. Prepare the Cream Base:
   • In a separate bowl, whisk together the heavy cream, milk, and flour until smooth.
   • Slowly stir this mixture into the pot, allowing it to thicken the chowder.
   • Continue to simmer for another 5 minutes, stirring occasionally.
5. Add the Clams:
   • Stir in the minced clams and let them heat through, cooking for another 2-3 minutes.
   • Season with salt and pepper to taste. Remove the bay leaf.
6. Serve:
   • Ladle the clam chowder into bowls.
   • Garnish with crispy bacon bits and fresh parsley.
   • Serve with oyster crackers on the side.

Conclusion:

Clam chowder is a delightful and hearty soup that embodies the flavors of New England. This recipe is perfect for those looking to recreate the authentic taste of this regional classic at home. With its creamy texture and savory ingredients, this clam chowder is sure to become a favorite in your household.

FAQs:

Q1: Can I use fresh clams instead of canned clams?

A: Yes, you can use fresh clams. Steam about 2 pounds of fresh clams until they open, then chop the meat and use the clam juice in the recipe.

Q2: How long does clam chowder last in the fridge?

A: Clam chowder can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.

Q3: Can I freeze clam chowder?

A: While you can freeze clam chowder, the texture may change upon reheating due to the cream. If you do freeze it, reheat gently over low heat and stir frequently.

Q4: What can I serve with clam chowder?

A: Clam chowder pairs well with crusty bread, oyster crackers, or a side salad. It’s also delicious served in a bread bowl.

Q5: Can I make this chowder in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Sauté the bacon, onions, celery, and garlic first, then transfer to the slow cooker with the potatoes, broth, and seasonings. Cook on low for 4-6 hours, then add the cream mixture and clams in the last 30 minutes of cooking.