Clam chowder is the popular clam soup of English origin. The word “chowder” describes any soup thickened with flour and enriched with salt and bacon. In this recipe, you’ll commonly find diced potatoes, onions, pieces of celery, and even strips of carrot.
Traditionally, this dish is prepared during Lent, mainly on Good Friday. Over time, it became so delicious and loved that many restaurants now serve it every Friday throughout the year.
Table of Contents
How to Make New England Clam Chowder?
Difficulty & Time
- Difficulty: Easy
- Total Time: 1 hour
- Preparation: 15 minutes
- Cooking: 45 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Clams | As needed |
| Salt | 1–2 tablespoons (for soaking) + to taste |
| Onion | 1 |
| Water | As needed |
| Butter | As needed |
| Bacon | As needed |
| Celery | To taste |
| Leek | To taste |
| Bay leaf | 1 |
| Thyme leaves | To taste |
| Potatoes | Diced |
| Cornstarch | As needed |
| Milk | As required |
| Cream | As required |
| Pepper | To taste |
| Crackers | For serving |
Preparation Steps:
- Place the clams in a bowl, cover them with cold water, and add one or two tablespoons of salt. Leave them submerged for 1 hour so they release all the sand.
- Drain them in a colander and rinse with warm water.
- Put the onion in the bowl and program 6 sec/speed 4. Set aside.
Next:
- Pour water into the bowl and insert the simmering basket with the drained clams. Program 13 min/100º/speed 4.
- Use the spatula notch to remove the basket.
- Strain the liquid through a fine sieve lined with a cotton filter or kitchen paper. Set aside.
- Remove the clam meat from the shells and keep it covered with a little cooking liquid.
Then:
- With the bowl clean and dry, add butter and bacon. Program 6 min/Varoma/speed 1.
- Place the butterfly whisk on the blades. Add the reserved onion, celery, and leek. Program 6 min/Varoma/speed 1.
Continue cooking:
- Add bay leaf, thyme leaves, potatoes, salt, and the reserved clam broth. Program 15 min/100º/speed 1.
- Stir in the cornstarch dissolved in a little milk and the remaining milk. Program 5 min/100º/speed 1.
- Add the cream and cook for 1 minute at 100°C on speed 1.
- Remove the butterfly whisk. Add the clams and pepper, then stir gently with a spatula.
- Serve immediately with crackers.
Video Guide 🎥
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1218 kJ / 291 kcal |
| Protein | 18.1 g |
| Fat | 17.4 g |
| Saturated Fat | 9.1 g |
| Carbohydrates | 15.5 g |
| Fiber | 2.4 g |
| Sodium | 1035.7 mg |
FAQs – Frequently Asked Questions
Can I use canned clams instead of fresh ones?
Yes, you can. Fresh clams give a richer taste, but canned clams work well if you’re short on time. Just make sure to use the juice for extra flavor.
How can I make the chowder thicker?
You can add a little more dissolved cornstarch or simmer it slightly longer. Stir gently so it doesn’t stick to the bottom.
Can I prepare it ahead of time?
Absolutely. It tastes even better the next day. Just reheat slowly and stir occasionally to keep the texture smooth.
Is it possible to freeze clam chowder?
Cream-based soups don’t always freeze perfectly. The texture may change slightly, but it’s still safe to eat.
Conclusion
New England clam chowder is simple, comforting, and full of flavor. With tender clams, creamy broth, and soft potatoes, every spoon feels warm and satisfying. Whether served on a special Friday or any regular evening, this classic dish brings a rich, homemade taste straight to the table.
