New England Clam Chowder

https://www.youtube.com/watch?v=amFrf4Bl0A8

New England Clam Chowder is sacred in the Northeast and there are many debates about the best way to make it. I've worked on this recipe for a while and stand by it. I'm not going to lie, it took a while to get just right. I'm not trying to claim authenticity here, but it will hold up in any taste test!

Making New England clam chowder at home is easier than you think. I used chopped clams that you can buy in a can. However, if you want to use fresh clams you are more than welcome to do so. In fact, I recommend it if you have the time and patience to buy and handle them.

Once you get the recipe going it's more of a matter of patience than any complicated cooking process. Allow each step to fully completed before starting the next one because you want everything to be cooked well. There's no need to rush anything, the flavor comes from taking your time!

We like to enjoy this on cool spring evenings. I like to crush oyster crackers into the chowder, but some people prefer it plain. Either way, it's a hearty bowl that makes for a filling meal. Enjoy this creamy New England Clam Chowder this spring. It will feel like a seaside vacation in your kitchen!

Easy New England Clam Chowder 

I love this recipe because it’s so incredibly simple and it tastes just like the chowder you get at the seaside. 

Makes 4-6 servings 

Ingredients 

• 4 slices bacon, chopped 

• 1 tbsp butter (optional, for extra richness) 

• 1 medium onion, finely chopped 

• 2 celery stalks, finely chopped 

• 2 tbsp all-purpose flour 

• 2 cups clam juice (or bottled clam broth) 

• 2 cups potatoes, peeled and diced (Yukon Gold or russet) 

• 1 cup water 

• 1 cup heavy cream 

• 1 cup milk 

• 2 cans (6.5 oz / 185 g each) chopped clams, juice reserved 

• 1 bay leaf 

• Salt and freshly ground black pepper 

• Optional: fresh thyme or parsley, chopped 

Instructions 

1. In a large pot over medium heat, cook bacon until crisp. Remove it to plate lined with a paper towel, leaving the drippings in the pot.  

2. Add the onion and celery to the pot and cook until soft, about 5 minutes. 

3. Add the butter and sprinkle in the flour and stir well, cooking for about 1 minute to remove the raw flour taste. 

4. Slowly whisk in clam juice (including reserved juice from canned clams), water, and bay leaf. 

5. Then, add the potatoes and simmer uncovered for 12–15 minutes, until tender. 

6. Lower the heat and stir in the cream, milk, clams, and cooked bacon. Heat gently for 5 minutes — do not boil. 

7. Remove bay leaf. Season with salt and pepper. Garnish with herbs if desired. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.