Homemade New England Clam Chowder with Fresh Clams
This rich, creamy, and indulgent chowder is restaurant-quality but surprisingly easy to make at home. Packed with fresh clams, smoky bacon, hearty potatoes, and flavorful herbs, it's perfect for cozy nights.
Recipe - Price Rite of York
Homemade New England Clam Chowder with Fresh Clams
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 dozen fresh clams (Little Neck or Middle Neck)
4 slices thick-cut smoky bacon
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
3 cloves garlic, minced
1/2 cup white wine
2 cups chicken or vegetable broth
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Pinch of red pepper flakes (optional)
2 tablespoons chopped fresh parsley
1 bay leaf
2 large russet potatoes, peeled and diced
1 cup corn kernels
1 cup heavy whipping cream
Directions
- Clean the clams thoroughly under cold water. Place them in a large pot with 1 cup of water, cover, and cook over high heat for 6-7 minutes until they open. Discard any that do not open. Remove clams from shells and set aside. Reserve the clam juice.
- In a large soup pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- Add butter and olive oil to the pot. Sauté the diced onion and carrots until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Pour in the white wine and reserved clam juice. Stir and let simmer for 2-3 minutes to reduce slightly.
- Add the chicken broth, diced potatoes, thyme, oregano, salt, pepper, red pepper flakes, parsley, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the corn and heavy cream. Add the cooked clams and crispy bacon. Simmer for another 5 minutes to heat through.
- Remove bay leaf before serving. Serve hot, optionally in a bread bowl or with oyster crackers.
Nutritional Information
Calories: 350 Fat: 20g Carbohydrates: 25g Protein: 15g
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
- Clean the clams thoroughly under cold water. Place them in a large pot with 1 cup of water, cover, and cook over high heat for 6-7 minutes until they open. Discard any that do not open. Remove clams from shells and set aside. Reserve the clam juice.
- In a large soup pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- Add butter and olive oil to the pot. Sauté the diced onion and carrots until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Pour in the white wine and reserved clam juice. Stir and let simmer for 2-3 minutes to reduce slightly.
- Add the chicken broth, diced potatoes, thyme, oregano, salt, pepper, red pepper flakes, parsley, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the corn and heavy cream. Add the cooked clams and crispy bacon. Simmer for another 5 minutes to heat through.
- Remove bay leaf before serving. Serve hot, optionally in a bread bowl or with oyster crackers.
