📝 About This Recipe
Hailing from the rugged coastlines of the Northeast, this New England Clam Chowder is a rich, velvety masterpiece that turns seafood into a kid-friendly comfort food. This version balances the briny sweetness of tender clams with smoky bacon and buttery potatoes, creating a mild and soothing flavor profile perfect for young palates. It’s a hearty, 'stick-to-your-ribs' soup that brings the magic of the seaside right to your kitchen table.
🥗 Ingredients
The Flavor Base
- 4 slices Bacon (finely chopped)
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced to hide from picky eaters)
- 2 stalks Celery (finely diced)
- 2 cloves Garlic (minced)
The Heart of the Soup
- 1/4 cup All-Purpose Flour (for thickening)
- 16 ounces Clam Juice (bottled or reserved from cans)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 2 large Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 1/2 teaspoon Dried Thyme
- 1 Bay Leaf (whole)
The Creamy Finish
- 13-15 ounces Canned Chopped Clams (two 6.5oz cans, drained)
- 1 1/2 cups Heavy Cream (at room temperature)
- to taste Salt and Black Pepper
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 bag Oyster Crackers (for serving)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and golden brown (about 5-7 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel, leaving the rendered fat in the pot.
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3
Add the 2 tablespoons of butter to the bacon fat. Once melted, toss in the diced onion and celery. Sauté for about 5 minutes until the vegetables are soft and translucent.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
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5
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the 'raw' flour taste; this creates a roux that will make your chowder silky thick.
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6
Slowly pour in the clam juice and broth while whisking or stirring vigorously to prevent any flour lumps from forming.
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7
Add the cubed potatoes, dried thyme, and the bay leaf. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the potatoes are fork-tender.
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9
Once the potatoes are soft, stir in the heavy cream and the drained chopped clams. Adding the clams at the end ensures they stay tender and don't become rubbery.
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10
Let the soup simmer uncovered for another 5 minutes to thicken slightly and allow the flavors to meld. Do not let it reach a rolling boil once the cream is added.
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11
Remove the bay leaf. Taste the chowder and add salt and pepper as needed (the clam juice is naturally salty, so taste first!).
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12
Ladle the warm chowder into bowls. Top with the reserved crispy bacon, fresh parsley, and a handful of oyster crackers.
💡 Chef's Tips
For the best texture, use Russet potatoes as their starch helps thicken the soup naturally. If the chowder is too thick for your child's preference, thin it out with a splash of milk or extra broth. To avoid rubbery clams, never boil the soup after adding the clams; just heat them through gently. If using fresh clams, steam them separately and add the meat and strained liquor at the very end. Make it ahead of time! Chowder often tastes even better the next day after the flavors have 'married' in the fridge.
🍽️ Serving Suggestions
Serve in a hollowed-out sourdough bread bowl for a fun 'treasure chest' presentation. A side of buttery corn on the cob complements the sweetness of the clams perfectly. Offer plenty of oyster crackers or 'fish crackers' for kids to float on top like little boats. A simple green salad with a light lemon vinaigrette helps cut through the richness of the cream. Pair with a glass of cold apple juice or sparkling cider for a refreshing kid-friendly beverage.