Need a New England Clam Chowder Recipe? We’ve got you covered.
If there’s one soup that’s enjoyed all year round, it’s got to be New England clam chowder. Did you ever notice it’s always on the menu at summer vacation spots?
And many of the same people who refuse to eat soup during hot weather will change their minds in a heartbeat after smelling the aroma of fresh chowder being served to nearby tables. It’s intoxicating, if you love seafood.
New England clam chowder features cream or milk, broth, clams, potatoes and sometimes bacon. If you’re wondering how it compares to Boston clam chowder…it’s the same thing.
Manhattan clam chowder, however, has a tomato base instead of cream. It became well known in New York but originated in Rhode Island, where Portuguese immigrants first substituted tomatoes for the cream in New England clam chowder.
How to Thicken Clam Chowder
Flour or cornstarch can be used as a thickener.
The flour added in the recipe above should thicken the chowder enough. If you want to thicken it further, add a teaspoon or two of cornstarch to a little bowl, stir in some of the clam chowder until you have a paste, then stir that into your pot of soup.
You may also like this scallops in hibiscus sauce recipe.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
New England Clam Chowder Recipe
Ingredients
- 6 slices Bacon
- 1 cup Chopped Onion diced small (about 1/2 a large onion)
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Dried Thyme
- 3 cups Diced Russet Potatoes chopped small (about 3 medium potatoes)
- 3 tablespoons All-Purpose Flour or cornstarch (or a gluten-free alternative)
- 1 10 ounce can Whole Clams reserve juice
- 2 1/2 cups Chicken Broth or vegetable broth
- 1 1/2 cups Half & Half
- 2 tablespoons Chopped Parsley
Instructions
- In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.
- Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.
- Add the potatoes and sauté until slightly softened, another 5 or so minutes.
- Sprinkle the flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.
- Add the clams, reserved clam juice, and the chicken or vegetable broth.
- Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.
- Add the half & half, and parsley and serve, topping with the crumbled bacon.
- Refrigerate leftover clam chowder in a sealed container for up to three days.