Creamy New England Clam Chowder with Bacon
Indulge in this rich and comforting Creamy New England Clam Chowder, a classic New England dish that brings the taste of the ocean right to your table. This easy-to-follow recipe combines tender potatoes, crispy bacon, and sweet carrots, all simmered together in a luscious creamy broth. Perfect for chilly days, this chowder is sure to warm your heart and satisfy your tastebuds. Serve it with warm crusty bread for a delightful meal the whole family will love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
bacon
4 slices (cooked and crumbled)
potato
1 lb (peeled and cut into 1/2-inch chunks)
carrot
1/4 cup (chopped)
onion
1/4 cup (chopped)
celery
1/4 cup (finely chopped)
evaporated milk
12 fluid ounces (none)
all-purpose flour
1/4 cup (none)
minced clams
2 (6 1/2 ounce) cans (drained and juice reserved)
milk
1 cup (none)
water
1/2 cup (none)
salt
1/2 teaspoon (none)
Worcestershire sauce
1/2 teaspoon (none)
ground black pepper
1/4 teaspoon (none)
Instructions
1
In a medium saucepan over medium heat, cook the bacon until it's crispy. Drain the bacon on paper towels, reserving 2 tablespoons of the bacon fat in the saucepan.
2
Return the reserved bacon fat to the saucepan. Add the diced potatoes, chopped carrot, chopped onion, and finely chopped celery. Cook for 6 to 7 minutes, stirring frequently, until the vegetables are tender.
3
In a small bowl, whisk together the evaporated milk and flour until smooth, then add this mixture to the saucepan with the vegetables.
4
Next, stir in the minced clams along with their juice, the regular milk, water, salt, the reserved bacon (crumbled), Worcestershire sauce, and black pepper.
5
Reduce the heat to medium-low and allow the chowder to simmer for 15 to 20 minutes, stirring frequently, until the chowder is creamy and slightly thickened. Taste and adjust seasoning if necessary before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy New England Clam Chowder with Bacon?
It is a classic rich and comforting soup made with tender potatoes, crispy bacon, sweet carrots, and minced clams in a creamy broth.
How many cans of clams are needed for this recipe?
You will need two 6.5-ounce cans of minced clams.
Should I drain the clam juice?
No, you should drain the clams but reserve the juice to add flavor to the chowder broth.
How much bacon is used in the recipe?
The recipe calls for 4 slices of bacon, cooked and crumbled.
What should I do with the bacon fat?
After cooking the bacon, reserve 2 tablespoons of the fat in the saucepan to sauté the vegetables.
What vegetables are included in this clam chowder?
This recipe includes potatoes, carrots, onions, and celery.
How should the potatoes be prepared?
The potatoes should be peeled and cut into 1/2-inch chunks.
What type of milk is used for the creamy base?
The recipe uses a combination of 12 fluid ounces of evaporated milk and 1 cup of regular milk.
How do you thicken the clam chowder?
The chowder is thickened by whisking 1/4 cup of all-purpose flour into the evaporated milk before adding it to the vegetables.
How long do the vegetables need to sauté?
Sauté the potatoes, carrots, onion, and celery for 6 to 7 minutes until tender.
What is the total simmering time?
The chowder should simmer for 15 to 20 minutes until it is creamy and thickened.
What heat setting should be used for simmering?
Reduce the heat to medium-low for the simmering process.
Does this recipe include Worcestershire sauce?
Yes, it uses 1/2 teaspoon of Worcestershire sauce for added depth of flavor.
How much salt and pepper are required?
The recipe calls for 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Is water added to the chowder?
Yes, 1/2 cup of water is stirred into the mixture along with the milk and clams.
When do I add the bacon back into the pot?
The crumbled bacon is added back into the saucepan along with the clams and liquids before simmering.
How many potatoes do I need?
You will need approximately 1 pound of potatoes.
What is the best way to serve this chowder?
It is best served with warm crusty bread for a complete and delightful meal.
How much celery is used?
The recipe uses 1/4 cup of finely chopped celery.
Can I use fresh clams instead of canned?
While the recipe specifies canned minced clams for convenience, fresh clams and their juice can be substituted if prepared correctly.
Why use evaporated milk?
Evaporated milk provides a richer, creamier texture than regular milk alone without being as heavy as heavy cream.
How finely should I chop the carrots?
The carrots should be chopped into small pieces, totaling about 1/4 cup.
Do I need to stir the chowder while it simmers?
Yes, you should stir frequently to ensure the milk doesn't burn and the flour distributes evenly.
Is this chowder spicy?
No, it is a mild and savory soup, seasoned only with salt, pepper, and a hint of Worcestershire sauce.
What type of flour is recommended?
All-purpose flour is recommended for creating the thickening slurry.
How many servings does this recipe provide?
While the exact serving count isn't specified, the ingredient quantities typically serve 4 to 6 people.
Can I substitute the bacon fat?
If you prefer not to use bacon fat, you can substitute it with butter or oil, though you will lose the smoky flavor.
What kind of onion should I use?
A standard yellow or white onion works best for this savory chowder.
Should the bacon be crispy?
Yes, cook the bacon until crispy before draining and crumbling it for the best texture.
Can this recipe be prepared quickly?
Yes, with a prep time involving chopping and a 20-minute simmer, it is considered an easy and relatively fast recipe.