Clam chowder is a rich and creamy soup that holds a special place in the hearts of New Englanders. Originating from this region’s vibrant scenic beauty near the Atlantic Ocean, where fresh clams are directly sourced. However, for those of us who don’t have immediate access to fresh clams, canned options provide a delicious alternative. Although canned clams are convenient, they can’t quite replicate the authentic taste and expertise found in the chowder of Boston. This iconic dish has been lovingly perfected in Boston for over three centuries, making it a cherished tradition. In fact, its popularity has led to numerous chowder cook-off events across the Northeast, celebrating this beloved comfort food.
In Wisconsin, clam chowder enjoys a special status. It is commonly served at supper clubs and restaurants, particularly at Friday night fish fries. This hearty soup, with its deliciously rich flavors, warms the body from head to toe.
Health Benefits of the Chowder Ingredients
Beyond its delightful flavor, clam chowder is packed with essential nutrients. The combination of celery, garlic, onions, potatoes, broth, milk, and clams offers a wholesome mix of vitamins and minerals that nourish the body.
Clams, a type of shellfish, stand out for their impressive nutritional profile. They are particularly high in iron, vitamin B, and selenium. The vitamin B found in clams is crucial for maintaining brain health, making this dish not only satisfying but beneficial as well. Moreover, clams are low in fat and calories, adding to the soup’s appeal. Shellfish: Types, Nutrition, Benefits
Clam Chowder Preparation, Servings, and Storage
Preparing a delectable New England clam chowder is a straightforward process that can be accomplished in under an hour. One of the highlights of this recipe is its simplicity; all it requires is one large Dutch oven. This makes cleanup a breeze after enjoying a wonderful meal.
This recipe yields enough chowder to generously serve a hungry group of six, ensuring that everyone gets to savor its warm, comforting goodness. Whether enjoyed fresh or as leftovers, chowder is at its best when served hot. Any remaining servings can be conveniently stored in an airtight container in the refrigerator for up to three days. It also makes for a perfect lunch option the following day, to enjoy once more.
Interested in other creamy soup recipes? See:
New England Clam Chowder
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Equipment
Ingredients
- 1/2 LB Bacon
- 2 tbsp Butter
- 1 cup Celery, diced
- 1 cup Yellow onion, diced
- 2 cloves Garlic
- 1/4 cup Flour
- 2 cups Chicken broth
- 1 Bay leaf
- 1/2 tsp Cayenne pepper
- 1/2 tsp Black pepper
- 1/2 tsp Sea salt
- 2 cups Yellow potatoes, peeled and diced
- 2 6.5 oz cans Clams, chopped or minced
- 1 cup Heavy cream
- 1 cup Milk, 2%
- Green onions
Instructions
- In a large dutch oven, cook bacon over medium heat.
- Once bacon is crispy, remove to a paper towel lined plate to drain excess grease. Do not drain grease from the dutch oven.
- Melt butter in the dutch oven with the bacon grease.
- Add celery, onions, and garlic. Sauté the vegetables until tender.
- Dust the vegetables with flour and stir to coat and cook for 2-3 minutes.
- Pour the chicken broth into the dutch oven and stir, scraping the bottom to remove any stuck flour or brown bits from the vegetables.
- Add the bay leaf, cayenne pepper, black pepper, and sea salt. Stir to combine and simmer for about 5 minutes to thicken the base.
- Using a small strainer, pour the clam juice from the cans of chopped clams to the dutch oven. Reserve the clams to be added later.
- Add the diced potatoes and simmer for 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the heavy cream, milk, and clams.
- Turn off the heat and stir to combine. If the chowder is very thick at this point, more milk can be added to thin the base.
- Stir in half of the chopped crispy bacon to the chowder. The other half of the bacon will be for garnish.
- Serve immediately garnished with chopped bacon and green onions.
Nutrition
