Here’s a classic Clam Chowder recipe — creamy, hearty, and perfect for a cozy meal. 🥣🐚
🐚 New England-Style Clam Chowder
Ingredients (Serves 4–6)
- 2 cans (6.5 oz each) chopped clams, with juice
- 3 slices bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 2 cups milk
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and black pepper, to taste
- Fresh thyme or parsley, chopped (optional)
Instructions
1️⃣ Cook the Bacon & Veggies
- In a large pot or Dutch oven, cook bacon over medium heat until crisp.
- Remove bacon with a slotted spoon and set aside.
- Add butter to the bacon fat, then sauté onion and celery until softened (3–4 minutes).
2️⃣ Add Potatoes & Clams
- Stir in flour to coat vegetables, cooking 1 minute.
- Slowly add clam juice and milk, stirring constantly.
- Add diced potatoes and bring to a gentle boil. Reduce heat and simmer 10–15 minutes until potatoes are tender.
3️⃣ Finish the Chowder
- Stir in heavy cream and chopped clams.
- Cook 3–5 minutes more until heated through.
- Season with salt, pepper, and optional fresh herbs.
- Sprinkle cooked bacon on top before serving.
Tips
- For extra flavor, add a splash of white wine when simmering.
- Use fresh clams if available for a more authentic taste.
- Serve with oyster crackers or crusty bread.
I can also give you a Manhattan-style Clam Chowder version if you want a tomato-based alternative.
Do you want me to provide that version?
