Creamy New England Clam Chowder That’s Rich, Hearty, and Award-Winning

Name: Creamy New England Clam Chowder That’s Rich, Hearty, and Award-Winning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices of bacon, diced; 1 medium onion, chopped; 2 stalks of celery, diced; 2 medium potatoes, peeled and diced; 4 cups of clam juice; 1 cup heavy cream; 2 cans (6.5 oz each) of chopped clams, drained; Salt and pepper to taste; Fresh parsley for garnish; Crusty sourdough bread for dipping; A crisp green salad with a light vinaigrette; Chilled white wine or a light lager

April 19, 2025

Recipes

Creamy New England Clam Chowder: A Taste of Home

Growing up in a coastal town, clam chowder was more than just a dish; it was a warm hug on a chilly day. My grandmother would make her famous chowder every Sunday, filling the house with the comforting aroma of clams, potatoes, and cream. This recipe is a tribute to her legacy, capturing the essence of those family gatherings and the joy of sharing a hearty meal with loved ones.

What Makes It Special

This creamy New England clam chowder stands out for several reasons:

Rich Flavor: The combination of fresh clams and aromatic vegetables creates a depth of flavor that is simply irresistible.
Hearty Texture: With tender potatoes and a creamy base, each spoonful is satisfying and comforting.
Easy to Make: Despite its gourmet taste, this chowder is surprisingly simple to prepare, making it perfect for both novice and experienced cooks.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6

4 slices of bacon, chopped
1 medium onion, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
2 cups of fresh clams, cleaned and chopped
4 cups of clam juice
1 cup of heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Let’s Get Cooking

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Add the diced onion and celery to the pot, sautéing until softened, about 5 minutes.
Stir in the cubed potatoes and clam juice. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Add the chopped clams and heavy cream, stirring to combine. Simmer for an additional 5 minutes, allowing the flavors to meld.
Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.

My Pro Tips

For an extra depth of flavor, consider adding a splash of white wine while sautéing the vegetables.
If you prefer a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams.

What to Serve With It

Crusty sourdough bread for dipping
A crisp green salad with a light vinaigrette
Chilled white wine or a light lager

FAQs

Q: Can I use canned clams instead of fresh?

A: Yes, canned clams work well in this recipe. Just be sure to include some of the juice for added flavor.

Q: How can I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

The Heart of the Dish

This creamy New England clam chowder is more than just a recipe; it’s a connection to my roots and a reminder of the love that goes into cooking for family. Each bowl serves as a vessel for cherished memories and the warmth of home. I hope it brings you as much joy as it has brought me.

Your Turn

I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or share your own stories about clam chowder. I’d love to hear how it turns out for you!