Directions
Step 1: Cook the bacon and aromatics
In a Dutch oven, cook the bacon strips over medium heat until they’re crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they’re tender. Add the minced garlic and cook for another minute.
Step 2: Simmer the soup
Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.
Step 3: Add the cream and clams
In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.
Step 4: Garnish and serve
Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl.
Editor’s Tip: Serve the chowder hot with oyster crackers on the side. Homemade bread bowls are another delicious way to enjoy this chowder.
Recipe Variations
Make it creamier: By using regular half-and-half (made of equal parts milk and cream) instead of fat-free (which is just skim milk with corn syrup) the chowder will be thicker, extra creamy and more filling.
Make it clammier: If you really love clams, readers who have tried this recipe recommend replacing the water with more clam juice, and adding in an extra can of chopped clams.
Use traditional salt pork: To give your chowder a salty, savory flavor without the smokiness of bacon, substitute salt pork. Dice it into small cubes and cook over medium heat to render the fat and make the bits crispy. Use the crisped salt pork bits as a topping on the finished chowder.
How long does clam chowder last?
Let the chowder cool completely, then transfer it to an airtight container or several smaller containers for easy reheating. (These food storage containers are our favorites.) Store the chowder in the fridge for three to four days. To reheat it, warm the chowder on low in a saucepan on the stove, or in short bursts in the microwave.
Can you freeze clam chowder?
New England clam chowder isn’t a good option for the freezer. Most dairy-based soups will have a grainy texture once thawed. It’s best to enjoy this soup within three to four days of making it. But if you need to freeze the chowder, it can be safely frozen for two to three months. A few tricks from our guide to freezing soup can make it taste as creamy as day one, like avoiding boiling and adding cream as you reheat.
Clam Chowder Tips
What can you add to New England clam chowder?
Traditional clam chowder toppings are oyster crackers, chopped cooked bacon and fresh chives. Some additional suggestions from our readers include using chicken stock instead of water, or adding grated carrot, sliced red bell pepper, red pepper flakes, Old Bay seasoning or a dash of Tabasco sauce.
How do you thicken New England clam chowder?
This clam chowder is thickened with a slurry of dairy and flour that’s added to the pan as it simmers. Mixing the fat-free half-and-half with flour beforehand prevents the flour from clumping. You can also thicken this chowder by using regular half-and-half or heavy cream in place of the fat-free half-and-half. Another trick is to mash up some of the potatoes so that it dissolves and thickens the broth. Here are more tips for how to thicken sauce, soups and chowders.
What do you serve with New England clam chowder?
The chowder is hearty and filling, so the sides can be simple: Try a fresh green salad with a light vinaigrette and any of our gorgeous bread recipes with a pat of butter.
Watch How to Make Contest-Winning New England Clam Chowder
Ingredients
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained
Directions
1
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
2
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
3
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts
1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
ADVERTISEMENT
