Fall Means New England Clam Chowder
It is officially Fall and that always has me thinking of home and recipes from the East Coast. I hail from the East Coast of Canada and my dad grew up in what one would now call a small fishing village. Digging clam, lobster fishing and picking periwinkles and dulse were a way of life. So of course seafood dishes were aplenty. Today I am sharing a tasty Homemade New England Clam Chowder Recipe.
So New England Clam Chowder not to be confused with Manhattan Chowder is hale and hearty and full of richness. This creamy soup/chowder is more like a meal. Serve it in a bread bowl and your friends and family will be thanking you. It can also be served with many a meal if you want smaller portions, an appetizer to ready the taste buds.
New England Clam Chowder
New England Clam Chowder, looks complicated and like a very intense recipe but holy molly actually quick and easy. The prep time will only take you 10 minutes and then 30 minutes to cook. Can you believe it- a hot and steamy bowl of chowder in under 45 minutes? This recipe serves 4 or two with leftovers.
I recommend treating this as a meal and serving with some fresh homemade bread. My mouth is watering already. Or you can get reallt creative and make bread bowls and save on washing dishes.
What is the difference between Boston or New England Clam Chowder?
For me growing up there was no difference. Clam chowder was clam chowder but apparently the rest of the world feels differently. My clam chowder aka New England or Boston Clam Chowder is creamy thanks to milk or cream, which gives it that recognizable white color. The other aka The Manhattan clam chowder, on the other hand is strikingly different from the get-go, due to its red color.
New England Clam Chowder
- 1 Large pot
- 1 Measuring cups
- 1 Measuring Spoons
- 1 Peeler
- 1 Chopping knife
- 6 slices thick cut bacon diced
- 1 small red onion diced
- 2 large carrots fine chopped
- 3 cloves garlic minced
- sea salt and black pepper to taste
- 2 tbsp chick pea flour
- 1/2 cup clam juice
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 lb Yukongold potatoes peeled and cubed
- 1/2 tsp old bay seasoning
- 1 tsp fresh thyme
- 2 6.5 oz. cans minced clams including juice
- 3 tbsp fresh parsley chopped
- Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
- Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
- Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
- Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
- Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
Can I freeze Clam Chowder?
I would not recommend freezing this as it contains milk. Dairy based soups never really freeze well. Although I do not know why you would freeze it, because it is too delicious to resist. Store in the fridge for a day or two but honestly it will not last long. Everyone will want seconds.
How long will the Chowder last in the Fridge?
Properly stored clam chowder will last 2-3 days in the fridge. Meaning Dinner tonight, lunch tomorrow or the following day. Trust me you will not need to store this longer than a day or two.