Ultimate New England Clam Chowder Delight
Indulge in this rich and creamy Ultimate New England Clam Chowder Delight, where every spoonful transports you to the coastal shores of New England. This award-winning recipe harnesses the smoky flavor of crispy center-cut bacon and the satisfying texture of tender red-skinned potatoes, left unpeeled for added nutrients and a pop of color. The chowder bursts with the briny essence of sweet, chopped clams and aromatic herbs, coming together for a deeply flavorful broth. With a touch of evaporated milk lending a silky, velvety finish, this dish is perfect for a family dinner or a cozy gathering with friends. Simple to make in under an hour, it’s comfort food at its finest!
5
Servings
240
Calories
13
Ingredients
Ingredients
center-cut bacon
4 strips (cooked until crispy)
celery ribs
2 (chopped)
large onion
1 (chopped)
garlic clove
1 (minced)
small potatoes (red-skinned)
3 (washed and cubed)
water
1 cup (used for cooking)
clam juice
8 ounces (or substitute with water)
reduced-sodium chicken bouillon granules
3 teaspoons (for flavor enhancement)
white pepper
1/4 teaspoon (for seasoning)
dried thyme
1/4 teaspoon (for flavor)
all-purpose flour
1/3 cup (for thickening)
evaporated milk
2 cups (divided into two portions)
chopped clams
13 ounces (undrained)
Instructions
1
In a large Dutch oven, cook the center-cut bacon strips over medium heat until they are perfectly crispy. Remove the bacon from the pot and place it on paper towels to drain. Reserve the drippings in the pot.
2
Add the chopped celery and onion to the hot drippings, sautéing until they are tender and fragrant, about 5 minutes.
3
Stir in the minced garlic and cook for an additional minute, allowing the flavors to meld.
4
In the same pot, add the cubed potatoes, water, clam juice (or additional water if not using), chicken bouillon granules, white pepper, and dried thyme. Stir to combine and bring the mixture to a gentle boil.
5
Once boiling, reduce the heat and let the chowder simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender.
6
While the soup simmers, combine the all-purpose flour and 1 cup of evaporated milk in a small bowl, whisking until smooth.
7
Gradually stir the flour mixture into the soup, bringing it back to a gentle boil. Cook and stir for 1 to 2 minutes, or until the chowder thickens.
8
Finally, gently fold in the undrained chopped clams and the remaining cup of evaporated milk. Heat through, being careful not to boil the chowder to preserve the delicate flavors.
9
Before serving, crumble the reserved bacon and sprinkle it generously over each bowl of chowder for a delightful crunch.
Nutrition Information
14g
Fat
18g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate New England Clam Chowder Delight?
It is a rich and creamy seafood soup featuring smoky bacon, red-skinned potatoes, and sweet chopped clams, designed to be made in under an hour.
How many servings does this recipe yield?
This recipe yields 5 servings.
What is the calorie count per serving?
There are 240 calories per serving.
How long does it take to cook this chowder?
The recipe can be prepared and cooked in under 60 minutes.
What type of bacon is recommended?
The recipe calls for 4 strips of center-cut bacon, cooked until crispy.
Do I need to peel the red-skinned potatoes?
No, the potatoes should be left unpeeled to provide added nutrients and a pop of color.
Can I substitute the clam juice?
Yes, you can substitute the 8 ounces of clam juice with an equal amount of water if necessary.
What provides the creamy texture in this recipe?
The creaminess comes from 2 cups of evaporated milk and a thickening mixture of all-purpose flour.
How much fat is in one serving?
Each serving contains 14g of fat.
What are the primary vegetables used?
The chowder includes 2 celery ribs, 1 large onion, and 3 small red-skinned potatoes.
How much protein is in each serving?
There are 9g of protein per serving.
What seasonings are used for flavor?
The recipe uses garlic, reduced-sodium chicken bouillon granules, white pepper, and dried thyme.
Should the chopped clams be drained before adding?
No, the 13 ounces of chopped clams should be added undrained to incorporate their natural juices.
How do I thicken the chowder?
Whisk 1/3 cup of all-purpose flour with 1 cup of evaporated milk and gradually stir it into the simmering soup.
Why shouldn't I boil the chowder after adding the clams?
Boiling the chowder after adding clams and the final milk portion can compromise the delicate flavors and texture.
What is the carbohydrate content?
There are 18g of carbohydrates per serving.
How is the bacon used in the final dish?
The crispy bacon is crumbled and sprinkled over each bowl of chowder just before serving.
What type of pot should I use?
A large Dutch oven is recommended for cooking the chowder.
How long should the potatoes simmer?
The potatoes should simmer for 15 to 20 minutes or until they are fork-tender.
How many ingredients are in this recipe?
The recipe requires 13 ingredients.
Is this a traditional New England style chowder?
Yes, it is a creamy, milk-based chowder typical of the New England coastal tradition.
When do I add the garlic?
The minced garlic is added after the celery and onions have sautéed for about 5 minutes.
What kind of milk is used?
The recipe specifically uses evaporated milk for a silky and velvety finish.
What do I do with the bacon drippings?
The drippings are reserved in the pot to sauté the celery and onion, adding smoky flavor to the base.
Can I use white potatoes instead of red-skinned?
While red-skinned potatoes are recommended for their texture and color, other small waxy potatoes can be used as a substitute.
Is the chicken bouillon necessary?
Yes, the bouillon granules are used as a key flavor enhancer for the broth.
What tags are associated with this recipe?
Tags include clam chowder, seafood, soup, comfort food, and quick recipes under 60 minutes.
Is this dish suitable for a cozy gathering?
Yes, its rich and comforting nature makes it perfect for family dinners or cozy gatherings with friends.
How do I prepare the celery and onion?
Both the celery ribs and the large onion should be chopped before sautéing.
What is the first step of the instructions?
The first step is to cook the bacon strips in a large Dutch oven until they are perfectly crispy.