Enjoy a big bowl of award-winning clam chowder, a traditional favorite from the New England coast. It’s creamy and chock-full of clams, potatoes, bacon and more.
Even if you can’t get to the New England shore for seafood, you can still enjoy a taste of the salt air with a batch of authentic New England clam chowder. This creamy, savory soup comes loaded with tender clams and cooked potatoes. All you need on the side is a packet of oyster crackers (maybe homemade flavored oyster crackers?) or a hunk of crusty bread.
No fresh clams nearby? Not to worry; this contest-winning chowder recipe is made with canned or frozen clams that are available year-round at most stores. Bacon, onion and bottled clam juice are also easy to find. The whole recipe takes less than an hour, making it perfect for a weekend lunch or weeknight dinner.
New England Clam Chowder vs. Manhattan Clam Chowder
Clam chowder is classic American dish that was enjoyed as early as the 1700s by settlers who found an abundance of fresh quahogs and razor clams along the shore. A traditional New England clam chowder is cream-based with chunks of diced potatoes, onions, salt pork and chopped clams. Manhattan clam chowder is made with a tomato-based broth. Don’t forget the third style: Rhode Island clam chowder is made with clear broth.
New England-style chowder was first served in restaurants in the 1800s and today is a favorite of tourists and locals alike. Though some people prefer chowders with a thick and gluey texture, a true New England clam chowder has a thinner, more milky base.
Clam Chowder Ingredients
Chopped clams: Canned clams are the secret weapon when it comes to making New England clam chowder outside of New England. You can also use frozen clams. Canned and frozen clams are precooked, which is why they’re added to the chowder at the end of the cook time. If you can get fresh clams, you can absolutely use them. Chop and add the clams to the soup a little earlier in the process, and let them simmer for several minutes, until cooked through.
Bacon: Diced, cooked bacon gives a delightful salty and smoky flavor when sprinkled over bowls of steaming-hot chowder and adds extra texture in every bite. Don’t cook the bacon in advance; that way you can use the drippings to saute the aromatics.
Onion, celery and garlic: This classic culinary combo helps create a flavor base for the soup. Chop the onion and celery to about the same size for more even cooking. Learn how to mince garlic if you’re not confident with your knife skills.
Potatoes: Yukon Golds are one of the best types of potatoes for clam chowder. They hold their shape in the finished chowder but they also release some starch, which helps to thicken the broth.
Clam juice: You’ll often find bottled clam juice in the soup aisle near other broths. If you can’t find it, canned fish stock works, or even chicken broth in a pinch.
Half-and-half: This is a creamy soup that calls for quality dairy products. Fat-free or regular half-and-half both work in this recipe.
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