Dinner
New England clam chowder – creamy clam soup
Creamy clam chowder from New England with potatoes, bacon, and fresh thyme. Thick, warming, and brimming with ocean flavour — an American classic from the East Coast.
Shopping List
Rate:
45 min total
4 servings
Easy
Ingredients
servings
Units
Clam chowder
- 1.1 lb Clams (canned or fresh, cleaned)
- 5.3 oz Bacon, diced
- 1 stk Onion, finely chopped
- 2 stk Celery stalks, sliced
- 3 fed Garlic, finely chopped
- 14.1 oz Potatoes, cut into 1 cm dice
- 2 tbsp All-purpose flour
- 2⅛ cup Clam juice or fish stock
- about 0.8 cup Heavy cream
- 2 kviste Fresh thyme sprigs
- 1 stk Bay leaf
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
- 1
Cook bacon and vegetables
- Cook bacon in a heavy pot over medium heat until crispy. Remove the bacon and leave the fat in the pot.
- Sauté onion, celery, and garlic in the bacon fat for 3–4 min until soft.
10 minPot - 2
Simmer the chowder
- Sprinkle flour over the vegetables and stir for 1 min. Pour in clam juice and stir until smooth. Add potatoes, thyme, and bay leaf. Simmer gently for 15 min until potatoes are tender.
- Add cream and clams. Heat through for 3–5 min without boiling. Remove thyme sprigs and bay leaf. Season with salt and pepper.
20 minPot
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Details
Dietary
Allergens
ShellfishMilk
Restrictions
- Contains Shellfish
- Contains Dairy
Storage
Fresh
- • Duration: 2 days
- • Temperature: 5°C
- • Method: Store in the fridge. Reheat gently without boiling.
Tips
Cooking
- • Never boil the chowder after adding the cream — it will curdle. Keep it just below a simmer.
Serving
- • Serve in deep bowls, topped with crispy bacon and fresh parsley. Pair with oyster crackers or a slice of cornbread.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad