Clam Chowder is a dish that brings the comforting flavors of the sea into a creamy, hearty soup. With its smooth, velvety texture and tender clams, it has become a favorite in New York’s seafood scene. Though it originated in New England, Clam Chowder has made its way to New York, where locals and tourists alike indulge in its rich, satisfying flavors. Whether you prefer the classic New England Clam Chowder, with its thick and creamy base, or the lighter, broth-based Manhattan Clam Chowder, both versions are iconic.
Ingredients
This New England Clam Chowder recipe uses simple yet flavorful ingredients that come together to create a rich, creamy, and satisfying soup. Below are the ingredients you’ll need to make this comforting dish.
Core Ingredients:
- 1 small onion, finely chopped: Onion adds a subtle sweetness to the base of the chowder, providing a savory foundation.
- 2 cloves garlic, minced: Garlic enhances the depth of flavor, infusing the soup with an aromatic essence.
- 2 cups potatoes, peeled and diced: Potatoes are essential in any clam chowder, providing a hearty texture that thickens the broth and absorbs the flavors.
- 1 cup celery, chopped: Celery adds freshness and a slight crunch to the soup, balancing out the creaminess.
- 1 cup carrots, chopped: Carrots add a touch of natural sweetness and bright color, making the soup visually appealing.
- 2 cups vegetable broth: The broth serves as the soup’s base, contributing to the overall savory flavor. You can use low-sodium vegetable broth to control the salt content.
- 1 cup heavy cream: Heavy cream brings the desired richness and smooth texture to the chowder, creating the creamy base.
- 1 cup whole milk: Whole milk lightens the soup slightly while still maintaining its creamy texture.
- 2 cans (6.5 oz) clams, drained (reserve clam juice): The clams provide the signature seafood flavor, while the reserved clam juice will be added to the broth to intensify the clam taste.
- 1 bay leaf: The bay leaf imparts a subtle earthy and aromatic flavor to the soup.
- 1 tsp thyme: Thyme is a classic herb in clam chowder, adding depth and complexity to the flavor.
- Salt and pepper to taste: These basic seasonings will help balance the soup’s flavors and bring everything together.
Garnish:
- Fresh parsley, chopped: Fresh parsley is a perfect garnish for clam chowder, adding a pop of color and a fresh, slightly peppery flavor that complements the richness of the soup.
Instructions
Making Clam Chowder from scratch is a straightforward process that involves a few essential steps. While it may take some time for the vegetables to cook and the flavors to develop, the end result is a creamy, flavorful soup that’s well worth the effort.
Step 1: Sauté the Vegetables
- Start by heating a small amount of olive oil or butter in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onions are soft and fragrant. This will create the aromatic base for your chowder.
- Stir occasionally to avoid burning the garlic, as it can turn bitter if overcooked.
Step 2: Add the Vegetables and Broth
- Add the diced potatoes, chopped celery, and carrots to the pot with the onions and garlic. Stir everything together, allowing the vegetables to cook for about 5 minutes. This helps the vegetables soften slightly and enhances their flavor.
- Next, pour in the vegetable broth and the reserved clam juice. Stir to combine the ingredients. The clam juice adds a depth of seafood flavor to the broth, enhancing the overall taste of the soup.
- Add the bay leaf and thyme to the pot. These herbs will infuse the soup with subtle, earthy flavors as it simmers.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Step 3: Stir in the Clams and Dairy
- Once the vegetables are tender, it’s time to add the clams, heavy cream, and whole milk to the pot. Stir everything together to incorporate the cream and milk, ensuring the soup becomes rich and smooth.
- Allow the soup to simmer for an additional 5 minutes to let the flavors meld together. Be sure not to let it boil, as high heat can cause the cream to separate, resulting in a less creamy texture.
- During this time, the clams will heat up, and their flavor will be absorbed by the creamy broth.
Step 4: Season and Garnish
- After the chowder has simmered, remove the bay leaf from the pot. Taste the soup and adjust the seasoning with salt and pepper according to your preferences. If the soup needs more seasoning, add a little extra salt or pepper to enhance the flavors.
- Ladle the soup into bowls, and garnish with freshly chopped parsley. The parsley adds a burst of color and a fresh, bright flavor that complements the richness of the chowder.
Helpful Tips
Cooking Tips
- Make-Ahead Soup: Clam Chowder can be made a day ahead and stored in the refrigerator. The flavors develop even more as the soup sits, making it a perfect option for meal prep or preparing in advance for a gathering.
- Reheating: When reheating leftover chowder, do so gently over low heat to avoid curdling the cream. If the soup thickens too much, you can add a little more milk or vegetable broth to thin it out.
- Freezing: While Clam Chowder can be frozen, the texture of the cream may change upon thawing. To preserve the texture, it’s best to freeze the soup without the cream and add it in when reheating.
Variations
There are many ways to customize this Clam Chowder recipe to fit your taste preferences. Here are some options to make this dish even more unique:
Non-Dairy Version
If you prefer a non-dairy version of Clam Chowder, you can substitute the heavy cream and whole milk with coconut milk or almond milk. These alternatives will provide a creamy consistency without the dairy. For a savory depth, you may want to add a tablespoon of nutritional yeast to bring an extra layer of richness.
Add More Veggies
Feel free to get creative by adding extra vegetables like corn, spinach, or even leeks to the chowder. Corn adds a sweet flavor that complements the clams, while spinach adds a nice touch of green. If you enjoy a bit of heat, you could add a diced jalapeño or a dash of hot sauce to give the soup a mild spicy kick.
Herb Variations
While thyme is a classic herb for clam chowder, you can experiment with other herbs like rosemary or dill. Rosemary adds a piney, earthy flavor that pairs well with the creamy texture of the soup, while dill complements the seafood flavors and adds a fresh, citrusy aroma.
Extra Creaminess
For an ultra-creamy version, blend a portion of the soup in a blender or use an immersion blender right in the pot to break down some of the potatoes. This will help thicken the chowder and create an even creamier consistency. You can leave some chunks of potato and vegetables for texture.
Gluten-Free Option
If you need a gluten-free version of this clam chowder, it’s simple to adapt. Instead of using any flour-based thickener, you can either mash some of the potatoes directly in the soup to create a thicker base or use a gluten-free flour blend to thicken the soup. Make sure to double-check that your vegetable broth is gluten-free as well.
Spicy Clam Chowder
If you love a little heat in your soups, you can add a chopped fresh jalapeño or some crushed red pepper flakes to give the chowder a spicy kick. Adjust the amount based on your spice tolerance for a customized level of heat.
Frequently Asked Questions
Can I use fresh clams instead of canned ones?
Yes! Fresh clams are an excellent option if you want to elevate your chowder. To use fresh clams, steam them until they open, then remove the shells and chop the meat. Be sure to reserve the clam juice from the steaming process and add it to the soup for extra flavor.
How do I thicken my Clam Chowder?
If your chowder turns out thinner than you prefer, you can
thicken it by mashing some of the potatoes in the soup. Alternatively, you can use a slurry of cornstarch and water or blend a portion of the soup and return it to the pot for a thicker texture.
How do I store leftover Clam Chowder?
Store leftover Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat, adding extra milk or broth if needed to reach your desired consistency.
Conclusion
Clam Chowder is a timeless dish that brings the comforting flavors of the sea to your table. Whether you’re making it for a special occasion or simply craving a hearty, creamy soup, this New England-style recipe is sure to satisfy your taste buds. With fresh clams, aromatic vegetables, and a rich, creamy broth, it’s a dish that anyone can appreciate.
By following this recipe, you’ll be able to recreate the iconic flavors of New York’s seafood scene right in your kitchen. Add your own unique twist with variations and substitutions, and enjoy this dish with family and friends.