New England Clam Chowder Recipe
Creamy homemade New England Clam Chowder loaded with fresh clams, tender potatoes and smoky bacon. This lighter version has all the comforting flavor of classic clam chowder without relying on heavy cream.
Servings: 8 servings
Cost: $15
Equipment
- chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 3 slices thick cut bacon cut into 1/4 inch pieces
- 1 large onion diced
- 2 large celery stalks sliced
- 4 cloves of garlic minced
- 1 pound chopped clams
- 1 1/2 cups water
- 1 50- count bag littleneck clams
- 1 pound small yellow potatoes cut into bite sized pieces
- 2 tablespoons cornstarch
- 1 1/2 teaspoon chopped fresh thyme
- 2 bay leaves
- 1 3/4 cup half and half
- 1 1/4 cup low fat milk
Instructions
- In a large pot, steam the littleneck clams in the water until the shells have opened. Transfer the clams to a large bowl with a slotted spoon and discard any unopened shells. Strain the juice into a bowl through a fine mesh strainer lined with a paper towel or cheesecloth into a large pot or mixing bowl. Measure 2 1/2 cups of the reserved, strained clam broth. If needed, add bottled clam juice to make up the difference. Discard the paper towel.
- In a large dutch oven, cook the bacon over medium heat until crisp and transfer to a small bowl using a slotted spoon. Drain off all but two tablespoons of fat and return to the heat.
- Add the onions and celery to the pot and cook until the vegetables have softened, approximately 5 minutes. Add the garlic and cook for 1 minute. Stir in the cornstarch and cook for an additional two minutes.
- Stir in the potatoes, clam juice, half and half, and milk. Bring the mixture to a boil and stir in the thyme and bay leaf. Turn the heat down to low and simmer for 15-20 minutes until the mixture has thickened a little bit and the potatoes are fork tender.
- While the chowder is simmering, remove the steamed littleneck clams from their shells and roughly chop. Once the potatoes are fork-tender and the chowder has thickened, stir in the chopped littleneck clams and the additional cooked chopped clams. Simmer gently for 2–3 minutes, just until the clams are heated through. Avoid boiling to prevent the clams from becoming tough or rubbery.
- To serve, ladle into bowls and top with crumbled bacon.
- To store, transfer to an airtight container and refrigerate for up to two days.
Notes
Clam Juice: Strain the homemade clam broth through a fine-mesh strainer lined with a paper towel or cheesecloth to remove sand and grit. Use the amount of strained broth specified in the recipe, adding bottled clam juice if needed.
Clams: Scrub fresh littleneck clams before steaming. Discard clams that do not open during cooking. Avoid overcooking the clams when finishing the chowder.
Potatoes: Small yellow potatoes work best, but red potatoes can also be used.
Make Ahead: Clam chowder tastes even better the next day. Refrigerate promptly in an airtight container.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or clam broth if the chowder becomes too thick.
Freezing: Not recommended because the dairy may separate and the potatoes can become grainy after thawing.
Nutrition
Serving: 1cup | Calories: 212kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 277mg | Potassium: 439mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 9.3mg | Calcium: 138mg | Iron: 2.4mg