New England Clam Chowder Recipe

Bacon: Adds a smoky, savory flavor and crispy texture to the chowder.

Onion: Provides a sweet and aromatic base for the soup.

Celery: Adds a subtle crunch and fresh flavor.

Potatoes: Gives the chowder its hearty and filling quality.

Clams: The star of the dish, providing a briny, oceanic taste.

Heavy cream: Adds richness and a creamy texture to the chowder.

Milk: Helps to create a smooth and velvety consistency.

Butter: Enhances the flavor and adds a silky finish.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a touch of heat and depth to the soup.

When cooking the bacon, make sure to render out as much fat as possible to maximize the flavor base for your chowder. Cook the bacon over medium heat until it is crispy, then remove it and set it aside. The bacon drippings left in the pot will add a rich, smoky flavor to the onions and celery as they cook.

• bacon - Substitute with smoked turkey: Smoked turkey provides a similar smoky flavor and texture without the pork.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• celery - Substitute with fennel: Fennel adds a slight anise flavor that complements the chowder well.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes while reducing the carbohydrate content.

• clams - Substitute with mussels: Mussels provide a similar briny flavor and texture to clams.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and is a good dairy-free alternative.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free option that can still provide creaminess.

• butter - Substitute with olive oil: Olive oil adds a rich flavor and is a healthier fat alternative.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be more subtle.

• Allow the clam chowder to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the cooled chowder to airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.
• If you plan to consume the chowder within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.
• For longer storage, place the airtight containers in the freezer. The clam chowder can be frozen for up to 2-3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen chowder in the refrigerator overnight. This slow thawing process helps maintain the creamy texture.
• Reheat the clam chowder gently on the stovetop over low to medium heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate.
• If the chowder appears too thick after reheating, add a splash of milk or cream to reach the desired consistency.
• Garnish with reserved crispy bacon just before serving to retain its crunchiness and enhance the flavor.

• Stovetop Method:

  1. Pour the leftover New England Clam Chowder into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even heating.
  3. Once the chowder is heated through and reaches a gentle simmer, remove from heat. Avoid boiling to prevent curdling of the heavy cream and milk.
  4. Serve hot, optionally garnished with additional crispy bacon.

• Microwave Method:

  1. Transfer the clam chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute increments, stirring in between, until the chowder is hot. Be cautious not to overheat to avoid curdling.
  5. Serve immediately, optionally topped with some fresh parsley or more bacon bits.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover chowder into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Once heated through, remove from the oven and serve hot, perhaps with a side of crusty bread.

• Slow Cooker Method:

  1. Transfer the clam chowder to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once the chowder is hot, switch the slow cooker to the warm setting until ready to serve. This method is great for keeping the chowder at the perfect temperature for serving over a longer period.

• Large pot: Used for cooking the bacon and simmering the chowder.

• Slotted spoon: Handy for removing the crispy bacon from the pot while leaving the drippings behind.

• Cutting board: Essential for chopping the onions, celery, and potatoes.

• Chef's knife: Ideal for dicing bacon and chopping vegetables.

• Measuring cups: Necessary for measuring the milk, heavy cream, and other ingredients.

• Wooden spoon: Useful for stirring the chowder as it cooks.

• Can opener: Needed to open the cans of clams.

• Ladle: Perfect for serving the hot chowder into bowls.

• Peeler: Used for peeling the potatoes before dicing them.

• Bowl: For setting aside the crispy bacon after cooking.

• Measuring spoons: For accurately measuring salt, pepper, and butter.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This saves time when you start cooking.

Chop vegetables ahead: Dice the onion, celery, and potatoes the night before and store them in airtight containers.

Use pre-diced potatoes: Buy pre-diced potatoes from the store to cut down on prep time.

Canned clams: Using canned clams with juice eliminates the need for fresh clams, speeding up the process.

Measure ingredients: Measure out the heavy cream, milk, and butter before you start cooking to streamline the process.