This classic New England Clam Chowder is made without any thickeners so it has all the flavors in a less heavy form. You might say it tastes more like a soup.
Warm and comforting, any soup that's homemade is especially good during the winter. Still, I'd also say that a good soup recipe is tasty any time of year. I made this New England style clam chowder and it was just the ticket for a cold winter day.
Making New England Clam Chowder
Like most chowders the bacon is key. It gives the soup a nice smoky taste. However, you don't have to use bacon grease for the fat as I did. You can cook the bacon separately and use olive oil or butter instead.
Potatoes are another ingredient typically found in chowder recipes. You can use any kind of potato. I like to use red potatoes because they are a little waxy and hold up in the soup. Other potatoes such as russets are softer and will break down quickly. However, if you like that texture there's no reason you can't use whatever you have in the pantry.
How to Thicken this Soup
There's cream in this recipe. However, this particular dish is not thick like most chowders. It's more of a soup in texture. Here are some ways to make it thicker.
I used 4 small cans of chopped clams in this recipe and I think I could have used more. You can also use whole clams or a mix of both. Of course, you could use less as well if you aren't a huge clam lover.
Adding Some Heat
Lastly, this recipe calls for some hot paprika. I like to add in a little heat when making a rich creamy dish for balance. However, you could substitute cayenne or pepper flakes, or regular paprika. Alternatively, you could leave it out completely.
All in all, it was really good. Warm, creamy, flavorful, and a little spicy. Just the way we like it.
New England Clam Chowder
- 4 6.5 oz cans of chopped clams
- 8 oz bottle of clam juice
- 5 pieces of bacon
- 3 stalks of celery diced
- 1 large clove of garlic diced
- 1 medium sweet onion diced
- salt and pepper to taste
- 1 teaspoon hot paprika
- 1 tablespoon fresh chopped flat leaf parsley
- 32 oz container of vegetable broth
- 1.5 cup of cream
- 1 pound baby red skin potatoes cut into quarters
- Cook bacon in a large heavy bottomed pot until crispy.
- Remove bacon, crumble and set aside.
- Add onions and celery to the pot and saute in the bacon grease for 3-5 minutes until slightly wilted.
- Add garlic, salt, pepper, and paprika and stir.
- Add clam juice, vegetable broth, potatoes, and simmer for 15 minutes or until fork tender.
- Add clams, crumbled bacon, parsley and cream.
- Reduce to medium low heat and simmer for 30 minutes.
- Serve immediately
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.