Classic New England Clam Chowder
This hearty and creamy clam chowder is a beloved dish steeped in tradition, perfect for any time of year. Inspired by a time-tested recipe, this version strikes a delightful balance between the rich flavors of clams, bacon, and potatoes, all enveloped in a velvety soup. Ideal for chilly evenings or as a comforting lunch, it's relatively simple to prepare, making it a favorite in many households. Top it off with crunchy oyster crackers for an extra layer of texture and taste that truly elevates this classic dish.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
butter or margarine
4 tablespoons (melted)
all-purpose flour
4 tablespoons (unbleached)
bacon
3 slices (cut into 1-inch pieces)
medium onion
1 (finely chopped)
canned clams
1 can (drained, reserving juice)
large potato
1 (peeled and cubed)
cream of celery soup
1 can (undiluted)
milk
1 1/2 cups (whole or low-fat)
pepper
1 dash (to taste)
oyster crackers
optional (for garnish)
Instructions
1
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain.
2
In the same skillet, sauté the chopped onion in the rendered bacon fat until softened, about 4-5 minutes.
3
Add the reserved clam juice and cubed potato to the skillet. Cover and simmer over low heat for approximately 15 minutes, or until the potatoes are tender.
4
In a separate saucepan, melt the butter over medium heat. Stir in the flour and mix to form a roux, cooking for about 2 minutes.
5
Gradually add the milk to the roux, whisking continuously until the mixture becomes smooth and thickens.
6
Pour the potato and clam juice mixture into the saucepan with the roux. Stir well to combine and cook until heated through.
7
Finally, add the cream of celery soup, cooked bacon, drained clams, and a dash of pepper. Stir to incorporate and heat over low until thoroughly warmed.
8
Serve hot, garnished with oyster crackers if desired.
Nutrition Information
11.25g
Fat
15g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic New England Clam Chowder.
How would you describe the flavor and texture of this chowder?
It is a hearty and creamy soup that strikes a balance between rich flavors of clams, bacon, and potatoes in a velvety base.
How should the bacon be prepared?
The bacon should be cut into 1-inch pieces and cooked over medium heat until crispy, then drained on a paper towel.
What should be done with the chopped onion?
The finely chopped onion should be sautéed in the rendered bacon fat for 4-5 minutes until softened.
What liquid is used to cook the potatoes?
The potatoes are simmered in the reserved juice from the canned clams.
How long do the potatoes need to simmer?
The potatoes should be covered and simmered over low heat for approximately 15 minutes.
How do I know when the potatoes are ready?
The potatoes are ready when they are tender.
How is the roux for the chowder made?
Melt butter or margarine over medium heat and stir in flour, cooking for about 2 minutes.
What is the correct way to add milk to the roux?
Gradually add the milk while whisking continuously until the mixture becomes smooth and thickens.
When do I combine the potato mixture with the cream base?
Pour the potato and clam juice mixture into the saucepan with the thickened milk and roux once the base is ready.
What are the final ingredients added to the pot?
The final ingredients are the cream of celery soup, cooked bacon, drained clams, and a dash of pepper.
How should the chowder be served?
Serve the chowder hot, garnished with optional oyster crackers.
Can I use margarine instead of butter?
Yes, the recipe allows for either 4 tablespoons of butter or margarine.
What type of flour is recommended?
The recipe calls for 4 tablespoons of unbleached all-purpose flour.
How many clams are needed?
The recipe requires one can of clams, drained with the juice reserved.
What type of milk is used?
You can use 1 1/2 cups of either whole or low-fat milk.
Is the cream of celery soup diluted?
No, one can of undiluted cream of celery soup should be used.
How many calories are in a serving?
There are 200 calories per serving.
What is the fat content of this recipe?
The chowder contains 11.25g of fat per serving.
How many carbohydrates are in this dish?
There are 15g of carbohydrates per serving.
What is the protein content?
Each serving provides 7.5g of protein.
How many total ingredients are required?
There are 10 total ingredients including the optional garnish.
How should the potato be prepared?
One large potato should be peeled and cubed.
What tags describe this recipe?
Tags include clam chowder, comfort food, soup, New England, seafood, easy recipe, and hearty.
Is this recipe considered difficult?
No, it is described as relatively simple to prepare.
What does the oyster cracker garnish add to the dish?
The oyster crackers add an extra layer of texture and taste that elevates the classic dish.
How much pepper should be added?
A dash of pepper should be added to taste.
What size onion should I use?
One medium onion, finely chopped, is required.
What heat setting is used to simmer the potatoes?
The potatoes should be simmered over low heat.
What is the total number of bacon slices used?
The recipe uses 3 slices of bacon.