Description
This Creamy New England-Style Clam Chowder is a rich and comforting soup featuring crispy meat, tender vegetables, diced red potatoes, clams, and a smooth half and half base. Perfectly seasoned with thyme, bay leaves, and a hint of Tabasco for a slightly spicy kick, it’s an ideal hearty meal to warm you up on chilly days.
Ingredients
Meat
- 6 slices meat (diced, bacon or salt pork recommended)
Vegetables
- 1 cup yellow onion (diced, about 1 medium onion)
- 1 cup celery (diced, about 2 stalks)
- 1 cup leeks (sliced thinly, about 1 large leek)
- 3 cups red potatoes (diced, about 1 lb.)
Liquids & Seasonings
- 1/4 cup all-purpose flour
- 3 cups reduced sodium chicken broth or stock
- 3/4 cup clam juice (bottled is fine)
- 1/2 – 3/4 Tbsp dried thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 dried bay leaves
- 1 1/2 tsp Tabasco sauce or your favorite hot sauce
Clams & Dairy
- 2 – 3 cans (6.5 oz each) chopped or minced clams (drained)
- 4 cups half and half
Garnish (optional)
- Sliced green onions
- Oyster crackers
Instructions
- Prepare: Gather all ingredients and a large pot, preferably a 7-quart dutch oven, as it will be used throughout the cooking process.
- Crisp the meat: Heat the large pot over medium-low heat and add the diced meat, such as bacon or salt pork. Cook until the meat is crispy, then remove with a slotted spoon or tongs and place on a paper towel-lined plate. Leave the drippings in the pot to flavor the chowder.
- Soften vegetables: Increase the heat to medium and add the diced onions, celery, and sliced leeks to the pot. Sauté for about 3-4 minutes until the vegetables are soft and fragrant. Stir in the flour and cook for 1 minute, ensuring the vegetables are well-coated and the raw flour taste cooks off.
- Add liquids and potatoes: Add the diced red potatoes, reduced sodium chicken broth, clam juice, dried thyme, kosher salt, black pepper, bay leaves, and Tabasco sauce to the pot. Stir well to combine all ingredients, then bring the mixture to a boil.
- Simmer potatoes: Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the potatoes are fork-tender and cooked through.
- Add dairy and clams: Stir in the drained canned clams and pour in the half and half. Mix well and cook over medium heat, stirring frequently, for about 5 minutes until the chowder is heated through and has thickened to your desired consistency.
- Serve: Taste the chowder and adjust seasoning with additional salt and pepper if necessary. Serve in bowls topped with the crispy meat pieces, sliced green onions for brightness, and oyster crackers on the side for added texture and flavor. Enjoy your hearty New England clam chowder!
Notes
- Use bacon or salt pork for the meat to achieve authentic smoky flavor.
- Make sure to drain the canned clams well to avoid excess liquid diluting the chowder.
- Adjust the amount of Tabasco sauce based on your preferred spice level.
- Half and half can be substituted with heavy cream for a richer chowder or with milk for a lighter version, but cooking times and thickness may vary.
- Serve immediately for best texture; leftovers can be stored covered in the fridge for up to 3 days.
- Oyster crackers add a classic crunch and are traditionally served with clam chowder.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, New England
