New England Clam Chowder Recipe

Bacon: Adds a smoky, savory flavor and a bit of crunch when used as a garnish.

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

Potatoes: Gives the chowder its hearty texture and helps to thicken the broth.

Canned clams: The star of the dish, providing a briny, oceanic flavor.

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

Milk: Helps to balance the richness of the heavy cream, making the soup smooth and velvety.

Salt: Enhances the overall flavor of the chowder.

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

When cooking the bacon, make sure to do so over medium heat to render out the fat slowly and achieve a perfect crispiness. This not only enhances the flavor but also provides a rich base for the onions and potatoes. Additionally, when adding the heavy cream and milk, be careful not to let the mixture boil, as this can cause the dairy to curdle. Instead, gently heat through to maintain a smooth and creamy texture.

• diced bacon - Substitute with diced pancetta: Pancetta has a similar salty and savory flavor profile, making it a great alternative.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the chowder well.

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

• cans with juice clams - Substitute with canned crab meat: Canned crab meat provides a similar seafood flavor and texture, though it will slightly alter the taste.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich and creamy texture while being dairy-free, though it will add a subtle coconut flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can provide a similar consistency with fewer calories and is suitable for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor that can blend well in creamy soups.

• Allow the clam chowder to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.
• Transfer the cooled clam chowder into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the chowder within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the chowder within 3-4 days. The heavy cream and milk in the chowder make it perishable, so timely consumption is key.
• For longer storage, place the airtight containers in the freezer. The clam chowder can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen clam chowder in the refrigerator overnight. This gradual thawing helps maintain the creamy consistency.
• Reheat the thawed chowder in a pot over medium heat. Stir occasionally to ensure even heating and prevent the heavy cream from separating.
• Avoid boiling the chowder during reheating. Boiling can cause the milk and heavy cream to curdle, altering the texture of the soup.
• Garnish with the reserved crispy bacon just before serving to maintain its crunchy texture.

• Gently reheat the clam chowder on the stovetop over low heat. Stir occasionally to prevent the cream from curdling and ensure even heating.
• Use a double boiler to reheat the soup. This method provides gentle, indirect heat, which helps maintain the creamy texture of the chowder.
• If using a microwave, place the chowder in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
• Add a splash of milk or cream if the chowder appears too thick after refrigeration. This will help restore its original creamy consistency.
• Avoid boiling the chowder during reheating, as this can cause the cream to separate and the potatoes to become mushy.

• Large pot: Used for cooking the bacon, onions, potatoes, and the rest of the chowder ingredients.

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

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

• Chef's knife: Used for dicing the bacon, chopping the onions, and peeling and dicing the potatoes.

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

• Measuring spoons: Used to measure the salt and black pepper.

• Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.

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

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

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

Prep ingredients ahead: Dice the bacon, chop the onion, and peel and dice the potatoes the night before to save time.

Use canned clams: Opt for canned clams with juice to skip the time-consuming process of cleaning and cooking fresh clams.

Simmer together: Cook the onion and potatoes in the same pot to reduce the number of dishes and save time.

Quick boil potatoes: Cut potatoes into smaller pieces to reduce cooking time.

Pre-measure liquids: Measure out the heavy cream and milk in advance to streamline the cooking process.