New England Clam Chowder Recipe

Bacon: Adds a smoky, savory flavor and a bit of crunch to the chowder.

Onion: Provides a sweet and aromatic base for the soup.

Celery: Adds a subtle, fresh flavor and a bit of texture.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Potatoes: Gives the chowder its hearty and filling quality.

Clam juice: Essential for that authentic seafood flavor.

Heavy cream: Creates a rich, creamy texture.

Canned clams: Convenient and flavorful, they are the star of the dish.

Salt: Enhances all the flavors in the chowder.

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

Butter: Adds richness and a smooth finish to the soup.

When cooking the bacon, make sure to render out as much fat as possible until it becomes crispy. This not only adds a rich, smoky flavor to the New England clam chowder, but the rendered fat can also be used to sauté the onion, celery, and garlic, infusing them with additional depth. Additionally, when adding the heavy cream, ensure the soup is at a gentle simmer to prevent the cream from curdling.

• diced bacon - Substitute with smoked turkey bacon: Smoked turkey bacon provides a similar smoky flavor with less fat.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped celery - Substitute with fennel: Fennel adds a similar crunch and a slight anise flavor that complements the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• peeled and diced potatoes - Substitute with cauliflower florets: Cauliflower provides a lower-carb option while maintaining a similar texture.

• clam juice - Substitute with fish stock: Fish stock offers a similar seafood flavor and can be used if clam juice is unavailable.

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

• drained clams - Substitute with chopped shrimp: Chopped shrimp can provide a similar seafood texture and flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an umami depth.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• butter - Substitute with olive oil: Olive oil provides a healthier fat option with a rich flavor.

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

• Transfer the cooled chowder into airtight containers. Glass or BPA-free plastic containers work best to maintain the flavor and freshness.

• If you plan to consume the chowder within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, consider freezing the chowder. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the chowder freezes.

• Label the containers with the date of storage. This helps you keep track of how long the chowder has been stored and ensures you consume it while it's still at its best quality.

• When ready to reheat, thaw the chowder in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the chowder gently on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent the cream from curdling.

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

• Avoid reheating the chowder multiple times, as this can degrade the quality and texture. Only reheat the amount you plan to consume.

• Enjoy your reheated New England clam chowder with a fresh pat of butter on top for that just-made taste.

• Stovetop Method

  1. Pour the leftover New England clam chowder into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of clam juice or heavy cream if the chowder is too thick.
  4. Once it reaches a gentle simmer and is heated through, serve hot.

• Microwave Method

  1. Transfer the clam chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the chowder is hot, stirring each time.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Pour the chowder into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 20-30 minutes, stirring halfway through, until the chowder is heated evenly.

• Slow Cooker Method

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

• Double Boiler Method

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the clam chowder in the top pot.
  3. Stir occasionally, heating until the chowder is hot and creamy.

• Tips for All Methods

  • Always stir gently to avoid breaking up the potatoes and clams.
  • Taste and adjust seasoning with salt and black pepper if needed.
  • Add a small pat of butter on top before serving for extra richness.

• Large pot: Used to cook the bacon and simmer the chowder ingredients together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

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

• Chef's knife: Essential for chopping the onion, celery, and potatoes.

• Cutting board: Provides a safe surface for chopping vegetables and other ingredients.

• Measuring cups: Necessary for accurately measuring the clam juice and heavy cream.

• Measuring spoons: Useful for measuring smaller quantities of ingredients like salt and pepper.

• Can opener: Required to open the cans of clams.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

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

• Serving bowls: Used to serve the finished clam chowder.

• Tongs: Useful for handling the bacon while it cooks.

• Peeler: Helps in peeling the potatoes before dicing them.

Prep ingredients ahead: Dice the bacon, onion, celery, and potatoes in advance to save time during cooking.

Use pre-minced garlic: Opt for jarred minced garlic to cut down on prep time.

Buy pre-diced potatoes: Many stores offer pre-diced potatoes in the produce section.

Use canned clams: Canned clams are a quick and easy alternative to fresh clams.

Measure clam juice: Have the clam juice measured and ready to go before you start cooking.

Cook bacon in bulk: Cook extra bacon and store it in the fridge for future recipes.