Step-by-step instructions
- Heat a large pot or Dutch oven over medium-high heat. Cook the chopped bacon until it’s crispy. Once done, remove the bacon and set it aside, keeping some of the bacon grease in the pot.
- Add the sliced carrots, diced onion, and celery to the pot. Sauté until they soften up, which should take about 7-8 minutes.
- Sprinkle in the flour and stir, cooking for another minute for a lightly toasted flavor.
- Pour in the chicken broth, along with the clam juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper. Bring everything to a simmer.
- Add the peeled and chopped potatoes, then pour in the milk and cream. Allow it to reach a boil before lowering the heat. Simmer until the potatoes become tender—about 20 minutes.
- Gently stir in your chopped clams and allow the soup to come to a brief boil.
- Taste and adjust your seasonings if necessary. Serve with crispy bacon bits on top and a sprinkle of fresh cilantro for a pop of color.
Best ways to enjoy it
Clam chowder is delicious on its own, but there are many ways to elevate your soup experience! Serve it with a side of crusty bread or garlic toast for dipping. A fresh green salad drizzled with vinaigrette complements the richness of the chowder perfectly. If you want to kick it up a notch, consider topping your chowder with crumbled oyster crackers or a sprinkle of smoked paprika for an added dimension.
Storage and reheating tips
Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium heat on the stovetop, stirring occasionally. If you find your chowder has thickened after sitting, a splash of milk can help bring it back to its creamy consistency. You can also freeze clam chowder for up to a month, though it’s best to do this before adding any cream.
Helpful cooking tips
- For an extra burst of flavor, consider incorporating fresh herbs such as thyme or parsley towards the end of cooking.
- If you prefer a thicker chowder, blend a portion of the soup before adding the clams back in.
- Use fresh clams if you’re feeling adventurous—just make sure to steam them first and add them towards the end of the cooking process.
Creative twists
While traditional New England clam chowder is beloved, there are various ways to put your unique spin on it. Experiment with adding corn for sweetness, or substitute the bacon with turkey bacon for a healthier version. Additionally, try incorporating different seafood, like shrimp or mussels, for a more eclectic chowder experience. Going dairy-free? Simply replace the milk and cream with coconut milk!
Your questions answered
How long does it take to prepare clam chowder?
The preparation and cooking time for clam chowder is about 30-40 minutes.
Can I use fresh clams instead of canned?
Absolutely! Just remember to steam the fresh clams first and add them at the end of the cooking process to avoid overcooking.
How do I store leftovers? Can I freeze them?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the soup (before adding cream) for up to a month. Reheat gently before serving.
By following these simple guidelines, you can master the art of making a delicious, creamy clam chowder that warms the heart and delights the taste buds. Whether you stick with the classic recipe or decide to add your own twist, it’s sure to become a family favorite!
