Clam Chowder is a comforting and hearty soup, especially popular in the New England region of the United States. This iconic soup combines tender clams, diced potatoes, onions, and celery, all simmered in a savory broth enriched with cream or milk. There are several regional variations, including the creamy New England clam chowder, known for its white, creamy base, and the tomato-based Manhattan clam chowder. Perfect for a cozy meal on a chilly day, Clam Chowder Soup offers a satisfying blend of flavors and textures, making it a favorite among seafood lovers.
Whether served with a sprinkle of fresh herbs, a dash of hot sauce, or a side of crusty bread, Clam Chowder Soup is a classic dish that warms the heart and soul.
AuthorJulia ForesekCategoryAmerican, Appetizers & Starters, Seafood, Soups & BrothsDifficultyBeginnerCook the Bacon and Vegetables:
If using bacon, render it in a large pot over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
In the same pot, add butter. Sauté the onion and celery until softened, about 5 minutes.
Make the Roux:
Stir in the flour, cooking for about 1-2 minutes until the mixture (roux) is golden but not browned.
Add Liquids and Potatoes:
Slowly pour in the clam juice or fish stock, stirring constantly to avoid lumps. Add the reserved clam juice, bay leaf, and cubed potatoes. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Add Clams and Cream:
Add the chopped clams and heavy cream. Heat through, but do not boil, for about 5 minutes. Season with salt and pepper to taste.
Serve:
Discard the bay leaf. Ladle the chowder into bowls, garnish with crispy bacon (if used) and fresh parsley. Serve with oyster crackers or saltine crackers.
Ingredients
Directions
Cook the Bacon and Vegetables:
If using bacon, render it in a large pot over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
In the same pot, add butter. Sauté the onion and celery until softened, about 5 minutes.
Make the Roux:
Stir in the flour, cooking for about 1-2 minutes until the mixture (roux) is golden but not browned.
Add Liquids and Potatoes:
Slowly pour in the clam juice or fish stock, stirring constantly to avoid lumps. Add the reserved clam juice, bay leaf, and cubed potatoes. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Add Clams and Cream:
Add the chopped clams and heavy cream. Heat through, but do not boil, for about 5 minutes. Season with salt and pepper to taste.
Serve:
Discard the bay leaf. Ladle the chowder into bowls, garnish with crispy bacon (if used) and fresh parsley. Serve with oyster crackers or saltine crackers.
Perfect Beverage Pairing:
- Chardonnay: A creamy, oaked Chardonnay complements the rich texture and seafood flavors of the clam chowder.
- Alternative: For a non-alcoholic option, a crisp apple cider or a ginger ale can provide a refreshing contrast to the creamy soup.
