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.

Potatoes: Adds heartiness and helps thicken the chowder.

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

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

Milk: Helps to balance the creaminess and lighten the texture.

Salt: Enhances the overall flavor of the chowder.

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

When cooking the bacon, make sure to render out as much fat as possible by cooking it slowly over medium heat. This not only ensures the bacon becomes crispy but also provides a flavorful base for sautéing the onion. 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 the mixture to meld the flavors together smoothly.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with smoked paprika: For a vegetarian option, smoked paprika can add a similar smoky depth.

• onion - Substitute with shallots: Shallots have a milder, slightly sweeter flavor that can complement the dish well.

• onion - Substitute with leeks: Leeks offer a more delicate and subtle onion flavor.

• potatoes - Substitute with cauliflower: Cauliflower can be used for a lower-carb alternative while maintaining a similar texture.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness.

• clams - Substitute with mushrooms: For a vegetarian option, mushrooms provide a similar texture and umami flavor.

• clams - Substitute with tofu: Tofu can absorb the flavors of the chowder and provide a similar protein content.

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

• heavy cream - Substitute with cashew cream: Cashew cream is another dairy-free option that provides a creamy consistency.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative.

• milk - Substitute with oat milk: Oat milk offers a creamy texture and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• salt - Substitute with seaweed flakes: Seaweed flakes can add a salty, oceanic flavor that complements the chowder.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the color of the chowder.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but adjust the quantity to taste.

• Allow the clam chowder to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the chowder to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• If refrigerating, store the clam chowder in the fridge for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling.

• For freezing, place the airtight container in the freezer. The clam chowder can be frozen for up to 2 months. Label the container with the date to keep track of its freshness.

• When ready to use, thaw the chowder in the refrigerator overnight. Reheat on the stove over low heat, stirring frequently to maintain its creamy consistency.

• Avoid reheating in the microwave as it can cause the cream to separate and the potatoes to become mushy.

• If the clam chowder appears too thick after reheating, add a splash of milk or cream to achieve the desired consistency.

• Garnish with the reserved crispy bacon just before serving to maintain its texture and 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.
  3. Once the chowder is heated through, but not boiling, it's ready to serve.

• 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.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring each time, until the chowder is hot.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the clam chowder in the top pot.
  3. Stir occasionally until the chowder is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the clam chowder into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, stirring halfway through, until the chowder is hot.

• Slow Cooker Method:

  1. Transfer the clam chowder to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chowder is thoroughly warmed.

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

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

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

• Chef's knife: Ideal for chopping the onions and dicing the potatoes with precision.

• Measuring cups: Necessary for measuring the heavy cream, milk, and diced potatoes accurately.

• Measuring spoons: Used for measuring the salt and black pepper.

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

• Can opener: Required for opening the cans of clams.

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

• Serving bowls: Needed for serving the finished clam chowder.

• Paper towels: Handy for draining the crispy bacon and absorbing excess grease.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly add it to the chowder when needed.

Use pre-chopped onions: Save time by buying pre-chopped onions from the store. It cuts down on prep work significantly.

Instant potatoes: Use instant potatoes instead of peeling and dicing fresh ones. They cook faster and still taste great.

Canned clams: Opt for canned clams with juice to skip the hassle of cleaning and cooking fresh clams.

Simmer together: Combine the clam juice, potatoes, and onions to simmer all at once, reducing cooking time.