Creamy Chunky New England Clam Chowder
Dive into a bowl of our Creamy Chunky New England Clam Chowder, bursting with flavor and hearty ingredients. This comforting dish combines the rich taste of clams, a medley of vegetables, and creamy soups, creating a thick and satisfying chowder that is sure to warm your heart and fill your belly. Perfect for weeknight dinners or cozy gatherings, this chowder is made with love and a family recipe twist that ensures it’s a hit with everyone! Serve with crusty bread and a fresh salad for a complete meal that’s both hearty and delicious.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Diced clams
51 ounces (canned with juice)
Clam juice
24 ounces (bottle)
Butter
2 tablespoons (melted)
Onion
1 large (finely chopped)
Celery
2 stalks (finely chopped)
Hormel Real Bacon Bits
2-3 tablespoons (cooked)
Garlic cloves
2 (minced)
Bay leaf
1 (whole)
Cream of potato soup
10.75 ounces (canned)
Cream of celery soup
10.75 ounces (canned)
Chopped potatoes
28 ounces (canned)
Whipping cream
3 cups (heavy cream)
Mashed potato flakes
3 cups (to thicken)
Instructions
1
In a large pot, melt the butter over medium heat.
2
Add the finely chopped onion and celery, along with the bacon bits and minced garlic. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
3
Stir in the diced clams (with juice), cream of potato soup, cream of celery soup, clam juice, chopped potatoes, and bay leaf. Mix well and bring the mixture to a simmer.
4
Season the chowder with freshly ground pepper and salt if needed, keeping in mind the natural saltiness from the clams and clam juice.
5
Gradually whisk in the mashed potato flakes until fully incorporated, stirring continuously to avoid lumps. Allow the chowder to cook on low heat for about 15 minutes, stirring occasionally until heated through.
6
Remove the bay leaf before serving. Ladle the chowder into bowls and serve with crusty bread and a side salad for a delightful dining experience. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this New England Clam Chowder chunky?
The chunkiness comes from using 51 ounces of diced canned clams and 28 ounces of chopped potatoes, ensuring every bite is hearty.
Can I substitute the heavy whipping cream?
While heavy cream provides the richest texture, you can use half-and-half or whole milk, though the chowder will be thinner.
Why are mashed potato flakes used in this recipe?
Mashed potato flakes act as a quick and effective thickening agent, giving the chowder a smooth, consistent texture without making a flour roux.
Should I drain the clams before adding them?
No, do not drain the clams. The juice from the canned clams is essential for the deep seafood flavor of the chowder.
How do I prevent the cream from curdling?
Ensure you cook the chowder on low heat and do not let it reach a rolling boil once the cream and soups have been added.
Can I use fresh potatoes instead of canned?
Yes, you can use fresh diced potatoes, but you will need to boil them until tender before adding them to the soup mixture.
How long does it take to cook this chowder?
After the initial vegetable sauté, the chowder simmers for about 15 minutes to allow the flavors to meld and the mixture to heat through.
Is the bay leaf edible?
No, the bay leaf is used for infusion only. It should be removed and discarded before serving the chowder.
Can I make this recipe ahead of time?
Yes, clam chowder often tastes better the next day as the flavors develop. Store it in the refrigerator and reheat gently.
What should I serve with New England Clam Chowder?
It is traditionally served with crusty bread, oyster crackers, or a light side salad to balance the richness.
Can I freeze this clam chowder?
Freezing is not recommended because the cream and potato-based soups may separate or become grainy when thawed.
How much clam juice is required?
The recipe calls for 24 ounces of bottled clam juice in addition to the juice from the canned clams.
Can I use fresh clams instead of canned?
Yes, you can use fresh steamed clams, but you must ensure you have enough reserved clam liquor to match the liquid content of the canned version.
Is this chowder gluten-free?
Not necessarily. Most canned cream soups contain flour as a thickener, so check the labels carefully if you require a gluten-free meal.
What kind of onion is best for this recipe?
A large yellow or white onion is best for its balanced sweetness and savory flavor.
Can I add other seafood to this chowder?
Yes, you can easily add shrimp, scallops, or firm white fish to create a seafood medley chowder.
How many servings does this recipe make?
Given the large volume of clams, juice, and potatoes, this recipe typically serves 8 to 10 people.
Do I need to add extra salt?
The clams, clam juice, and canned soups are naturally salty. It is best to taste the chowder first before adding any additional salt.
What if the chowder is too thick?
If the chowder is thicker than you prefer, you can thin it out by adding a little more milk or clam juice until it reaches the desired consistency.
How do I avoid lumps when adding potato flakes?
Whisk the flakes in gradually and stir continuously to ensure they incorporate smoothly into the liquid.
Can I use real bacon instead of bacon bits?
Yes, you can fry fresh bacon until crisp, crumble it, and use it in place of the pre-cooked bacon bits.
Is minced garlic necessary?
While optional, the 2 cloves of minced garlic add a layer of aromatic depth that complements the seafood.
What size pot should I use?
A large heavy-bottomed stockpot or Dutch oven is recommended to accommodate the volume and prevent scorching.
Can I make this in a slow cooker?
Yes, you can combine the ingredients in a slow cooker, but add the cream and potato flakes during the last 30 minutes of cooking.
What is the purpose of the cream of celery soup?
It adds to the creamy base and reinforces the herbal notes of the fresh celery used in the sauté.
Can I use dried onion instead of fresh?
Fresh onion provides a better texture and flavor, but 2-3 tablespoons of dried minced onion can be used in a pinch.
How do I reheat leftovers?
Reheat slowly on the stovetop over medium-low heat, stirring frequently to prevent the bottom from burning.
Can I add herbs like thyme?
Yes, fresh or dried thyme is a classic addition to clam chowder and pairs beautifully with the other ingredients.
What if I don't have clam juice?
You can substitute vegetable or chicken broth, but the chowder will have a much milder seafood flavor.
Is this recipe spicy?
No, this is a mild and savory chowder. You can add a dash of hot sauce or cayenne pepper if you prefer some heat.