Clam Chowder

clamchowdertoh Enjoy a big bowl of award-winning clam chowder, a traditional favourite from the New England coast. It's creamy and chock-full of clams, potatoes, bacon and more. Even if you can’t get to the New England shore for seafood, you can still enjoy a taste of the salt air with a batch of authentic New England clam chowder. This creamy, savoury soup comes loaded with tender clams and cooked potatoes. All you need on the side is a packet of oyster crackers (maybe homemade flavoured oyster crackers?) or a hunk of crusty bread. No fresh clams nearby? Not to worry; this contest-winning chowder recipe is made with canned or frozen clams that are available year-round at most stores. Bacon, onion and bottled clam juice are also easy to find. The whole recipe takes less than an hour, making it perfect for a weekend lunch or weeknight dinner.

New England Clam Chowder vs. Manhattan Clam Chowder
Clam chowder is classic American dish that was enjoyed as early as the 1700s by settlers who found an abundance of fresh quahogs and razor clams along the shore. A traditional New England clam chowder is cream-based with chunks of diced potatoes, onions, salt pork and chopped clams. Manhattan clam chowder is made with a tomato-based broth. Don’t forget the third style: Rhode Island clam chowder is made with clear broth.

New England-style chowder was first served in restaurants in the 1800s and today is a favourite of tourists and locals alike. Though some people prefer chowders with a thick and gluey texture, a true New England clam chowder has a thinner, more milky base.

4 strips center-cut bacon
2 ribs celery, chopped
1 large onion, chopped
1 clove garlic, minced
3 small potatoes, peeled and cubed
1 cup water
1 (8 oz) bottle clam juice
3 tsp. chicken bouillon granules
¼ tsp. white pepper
¼ tsp. dried thyme
⅓ cup all-purpose flour, unbleached
2 cups half-and-half cream, divided

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Makes 5 servings.

Cook's Notes:

Variations:

Make it creamier: By using regular half-and-half (made of equal parts milk and cream) instead of fat-free (which is just skim milk with corn syrup) the chowder will be thicker, extra creamy and more filling.
Make it clammier: If you really love clams, readers who have tried this recipe recommend replacing the water with more clam juice, and adding in an extra can of chopped clams.
Use traditional salt pork: To give your chowder a salty, savory flavor without the smokiness of bacon, substitute salt pork. Dice it into small cubes and cook over medium heat to render the fat and make the bits crispy. Use the crisped salt pork bits as a topping on the finished chowder.

Storage:

How long does clam chowder last? Let the chowder cool completely, then transfer it to an airtight container or several smaller containers for easy reheating. Store the chowder in the fridge for three to four days. To reheat it, warm the chowder on low in a saucepan on the stove, or in short bursts in the microwave.
Can you freeze clam chowder? New England clam chowder isn’t a good option for the freezer. Most dairy-based soups will have a grainy texture once thawed. It’s best to enjoy this soup within three to four days of making it. But if you need to freeze the chowder, it can be safely frozen for two to three months. A few tricks from our guide to freezing soup can make it taste as creamy as day one, like avoiding boiling and adding cream as you reheat.

Frequently Asked Questions:

What can you add to New England clam chowder? Traditional clam chowder toppings are oyster crackers, chopped cooked bacon and fresh chives. Some additional suggestions from our readers include using chicken stock instead of water, or adding grated carrot, sliced red bell pepper, red pepper flakes, Old Bay seasoning or a dash of Tabasco sauce.
How do you thicken New England clam chowder? This clam chowder is thickened with a slurry of dairy and flour that’s added to the pan as it simmers. Mixing the fat-free half-and-half with flour beforehand prevents the flour from clumping. You can also thicken this chowder by using regular half-and-half or heavy cream in place of the fat-free half-and-half. Another trick is to mash up some of the potatoes so that it dissolves and thickens the broth. Here are more tips for how to thicken sauce, soups and chowders.
What do you serve with New England clam chowder? The chowder is hearty and filling, so the sides can be simple: Try a fresh green salad with a light vinaigrette and any of our gorgeous bread recipes with a pat of butter.

Ingredients:

Chopped Clams: Canned clams are the secret weapon when it comes to making New England clam chowder outside of New England. You can also use frozen clams. Canned and frozen clams are precooked, which is why they’re added to the chowder at the end of the cook time. If you can get fresh clams, you can absolutely use them. Chop and add the clams to the soup a little earlier in the process, and let them simmer for several minutes, until cooked through.
Bacon: Diced, cooked bacon gives a delightful salty and smoky flavour when sprinkled over bowls of steaming-hot chowder and adds extra texture in every bite. Don’t cook the bacon in advance; that way you can use the drippings to sauté the aromatics.
Onion, Celery and Garlic: This classic culinary combo helps create a flavour base for the soup. Chop the onion and celery to about the same size for more even cooking. Learn how to mince garlic if you’re not confident with your knife skills.
Potatoes: Yukon Golds are one of the best types of potatoes for clam chowder. They hold their shape in the finished chowder but they also release some starch, which helps to thicken the broth.
Clam Juice: You’ll often find bottled clam juice in the soup aisle near other broths. If you can’t find it, canned fish stock works, or even chicken broth in a pinch.
Half-and-Half Cream: This is a creamy soup that calls for quality dairy products. Fat-free or regular half-and-half both work in this recipe.

Nutritional Information:
Per 1⅓ cup servings: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein