Imagine a spoon dipping into a velvety, rich soup that captures the essence of New England's coastal magic - this isn't just any clam chowder, this is THE clam chowder that will transport you straight to the bustling harbors of Boston! With a perfect balance of crispy bacon, tender potatoes, and succulent clams swimming in a luxurious cream base, this recipe is about to become your new obsession. Whether you're a seafood lover or a comfort food enthusiast, get ready to experience a bowl of pure culinary bliss that will have your taste buds dancing with delight!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: New England
Serves: 6 servings
Ingredients
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cups potatoes, diced
- 1 can (14.5 oz) clams, drained
- 2 cups heavy cream
- 1 cup clam juice
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the onion into small, uniform pieces and cube the potatoes into roughly 1/2-inch chunks. Drain the canned clams and reserve the clam juice.
- In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crisp and releases its fat. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
- Add the diced onions to the bacon fat and sauté until they become translucent and soft, approximately 4-5 minutes. Stir occasionally to prevent burning.
- Add the diced potatoes to the pot and cook with the onions for an additional 3-4 minutes, allowing them to slightly soften and absorb the bacon and onion flavors.
- Pour in the clam juice and enough water to just cover the potatoes. Bring the mixture to a gentle simmer and cook until the potatoes are tender but not falling apart, about 10-12 minutes.
- Reduce the heat to low and slowly stir in the heavy cream, creating a rich and smooth base. Be careful not to let the mixture boil after adding cream.
- Gently fold in the drained clams and cook for an additional 3-4 minutes, just enough to heat them through without overcooking.
- Season the chowder with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
- Garnish with the reserved crispy bacon bits just before serving. Ladle into warm bowls and serve immediately with oyster crackers or crusty bread.
Tips
- • Use fresh, high-quality clams if possible, but canned clams work wonderfully in a pinch • Don't rush the bacon rendering - crispy bacon bits are key to deep flavor • Keep the heat low when adding cream to prevent curdling • For extra richness, consider using half-and-half instead of heavy cream • Fresh cracked black pepper makes a significant difference in the final taste • Serve immediately for the best texture and temperature • If the chowder becomes too thick, thin it with a little clam juice or water • For a smoky twist, try using smoked bacon instead of regular bacon
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 110mg
