New England Clam Chowder

Name: New England Clam Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 (6.5 oz) cans Chopped Clams, undrained (reserve clam juice); 1 tbsp Olive Oil or Unsalted Butter; 1 cup Diced Yellow Onion; 1/2 cup Diced Celery; 2 cloves Garlic, minced; 1/4 cup All-Purpose Flour; 3 cups Clam Juice (from cans plus bottled, or vegetable broth); 2 cups Diced Potatoes (peeled Russet or Yukon Gold); 1 bay leaf Bay Leaf; 1/2 tsp Dried Thyme; 1 1/2 cups Whole Milk; 1 cup Heavy Cream; Salt and Freshly Ground Black Pepper To taste; Optional: Fresh parsley or chives for garnish, oyster crackers for serving

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Transport yourself to the New England coast with this authentic and incredibly comforting Clam Chowder. This hearty soup is a symphony of flavors and textures, featuring plump, tender clams, soft diced potatoes, and aromatic vegetables like onion and celery, all swimming in a thick, velvety cream base. Seasoned with bay leaf and thyme, each spoonful offers a taste of the ocean balanced with rich dairy, making it an ideal, soul-satisfying meal for winter evenings.

speichern

Prep Time20 min

Cook Time40 min

Servings6 servings

DifficultyMedium

Equipment

Large Pot or Dutch OvenWhisk

Instructions

1
Drain the canned clams, reserving all the clam juice. Measure the reserved juice; if it's less than 3 cups, add enough bottled clam juice or vegetable broth to reach 3 cups. Set aside.
2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
4
Gradually whisk in the reserved clam juice (or broth) until smooth. Add the diced potatoes, bay leaf, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
5
Stir in the whole milk and heavy cream. Add the chopped clams. Heat gently until the chowder is hot, but do not boil, as this can cause the cream to curdle. Remove the bay leaf.
6
Season the chowder with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh parsley or chives, if desired. Serve hot with oyster crackers.

Nutrition

Calories380 kcal

Protein18g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I use fresh clams instead of canned?

Yes, absolutely! For fresh clams, you'll need about 2-3 lbs of small hard-shell clams (like littlenecks). Steam them open with a bit of water, then chop and reserve their cooking liquid for the chowder, straining it thoroughly.

How can I thicken the chowder if it's too thin?

If your chowder is too thin, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering chowder and cook for a few more minutes until it thickens. Alternatively, you can mash a portion of the cooked potatoes against the side of the pot to release their starch.

How long can I store leftover clam chowder?

Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring occasionally, to prevent the dairy from separating. Do not boil when reheating.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.