Classic All-American Clam Chowder
Submitted by jpecca
New England-style clam chowder with crisp bacon, tender potatoes, canned clams, and a creamy base built on cream of celery soup and milk. A classic shortcut chowder that tastes like Cape Cod.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minThis clam chowder is a classic New England-style soup with a smart shortcut: cream of celery soup stands in for a homemade roux-based base, cutting down the cooking time without losing the velvety body that defines proper chowder. Cubed potatoes simmer in the reserved clam liquid first, soaking up the briny seafood flavor before the dairy goes in. Crisp bacon, sautéed onion, and minced clams build the savory backbone.
The key technique is the gentle finish. Once the milk and celery soup hit the pot, you heat through but never boil. Boiling clam chowder turns the dairy grainy and toughens the clams into rubbery little bites; gentle warming keeps everything silky.
Serve with oyster crackers or a piece of crusty bread for sopping. The bacon goes back in at the very end so it stays crisp on top.
Pro Tips
- Save and use the reserved clam liquid for simmering the potatoes. It’s pure flavor and the foundation of the whole pot.
- Don’t overcook the clams. Stir them in only at the end and warm through; even canned clams turn rubbery if simmered.
- Use Yukon Gold or russet potatoes. Waxy potatoes hold their shape better but starchy ones break down slightly and naturally thicken the chowder.
- Drain the bacon thoroughly and add it at the end. Stirring it in early lets it go soft, which kills the textural contrast.
Variations
- Use fresh chopped clams when in season; double the clam liquid with bottled clam juice to make up the difference.
- Stir in a splash of dry sherry or white wine with the milk for a more chef-y, restaurant-style finish.
- Add a bay leaf and a sprig of fresh thyme during the potato simmer for deeper aromatic notes.
Ingredients
Directions
Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon and set aside. Carefully pour off all but 1 Tablespoon of the bacon fat.
Add the onion to the Dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes. Add the reserved liquid from the clams and the potatoes. Lower heat; simmer, covered, until the potatoes are tender, about 15 minutes.
Add the celery soup, milk and pepper to the Dutch oven. Gently heat through; do not boil. Stir in the reserved clams and bacon. Gently heat through. Serve the chowder immediately.
Comments
