Name: New England Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 bacon strips, chopped.; 1 tiny onion, chopped.; 3 celery stalks, chopped.; 3 garlic cloves, finely chopped.; 1/2 cup all-purpose flour.; 4 (6.5 ounce cans) diced clams.; 1 cup chicken stock.; 1 cup regular milk.; 1 cup heavy cream mixture.; 4 average russet potatoes, skinned and chopped.; Seasoning to your liking.

A creamy soup with potatoes and bacon, garnished with parsley, is served in a black bowl alongside a slice of toasted bread. | emilyscooks.com

I've gotta share my go-to Clam Chowder that's become our family's must-have meal. I tweaked this dish for years until I got that perfect mix of soft clams, crispy bacon and velvety soup base. And guess what? It only takes 15 minutes to whip up, making it my trusty comfort food when we're rushed or having friends over.

What Makes This Dish Special

This chowder works because of how the flavors come together. You get that awesome combo of crispy bacon, soft clams and rich soup in every bite. I've cooked this tons of times and it always hits the spot when it's cold outside. My little ones, who normally run from anything fishy, always want more of this.

Key Components

Bacon: 4 slices crunchy bacon lays our taste groundwork
Onion: 1 medium chopped brings wonderful sweetness
Celery: 2 stalks chopped adds that nice snap
Garlic: 2 cloves chopped lifts all the flavors
Flour: 2 tablespoons helps make your soup thick
Clams: 2 cans with liquid keep all that tasty liquid
Chicken Broth: 2 cups creates our flavor backbone
Milk: 1 cup gives the right smoothness
Half and Half: 1 cup turns it super rich
Russet Potatoes: 3 medium chopped they cook up so soft
Salt and Pepper: Add to match your taste buds

Cooking Steps

Cook Your Bacon First: Warm your pot and fry the bacon till it's nice and crunchy. Put it aside but keep those yummy drippings for tons of flavor.
Create The Base: Toss your onion, celery and garlic into those bacon drippings. Let them soften up for about 5 minutes. Then scatter in the flour and cook it just a bit.
Pour In The Wet Stuff: Add that tasty clam juice, chicken broth, milk and half and half. Drop in your potatoes and let everything bubble gently.
Add Final Touches: When potatoes feel soft, mix in your clams, add salt and pepper, and break up that bacon on top.

Smart Cooking Tricks

After making this chowder countless times, I've learned a few things. Those russet potatoes don't just fill you up, they naturally make your soup thicker. Don't cook your clams too long at the end, they just need warming. Try adding a tiny bit of smoked paprika for extra flavor.

A creamy soup with potatoes and bacon is displayed in a red pot, surrounded by bread and herbs on a light surface. | emilyscooks.com

How To Serve

This tastes best in deep bowls with some crusty bread nearby. For special times, I scoop out sourdough loaves to make bread bowls. Sprinkle fresh parsley and extra bacon bits on top to make it look fancy.

Storage Tips

Your chowder stays good in the fridge for 3-4 days. Just warm it up slowly on the stove and stir often to keep it smooth. If it gets too thick, just splash in some milk or broth until you like how it looks.

Freezing Advice

My trick for freezing is leaving out the milk stuff. Make the base, freeze it, then add fresh milk and half and half when you heat it up again. This keeps everything smooth without any weird texture.

Change It Up

Don't be afraid to switch things around. Throw in some corn for sweetness, colorful peppers, or a bit of cayenne if you like heat. Try seafood stock instead of chicken for more ocean taste. This soup works well with new ideas.

Great For Any Gathering

This chowder fits in anywhere from family meals to dinner parties. It's fancy enough for company but simple enough for busy nights. The rich taste and smooth texture makes everyone happy.

A bowl of hearty chicken and potato soup garnished with bacon and herbs, accompanied by slices of crusty bread. | emilyscooks.com

Tasty Beverage Matches

Cool Sauvignon Blanc goes great with this chowder. If you like beer, try something light. For drinks without alcohol, fizzy water with lemon or a warm cup of herb tea works really well.

Food With History

There's something cool about cooking a dish that's made people happy for years. This New England favorite started in beach towns where clams were easy to find. Now it brings that seaside feeling to homes everywhere.

Using What's Left

Leftover chowder can become something totally new. Mix it with pasta, stir it into rice, or use it in a pot pie. I've even poured it over seafood and topped it with crunchy breadcrumbs for a baked dish.

Switch Up Your Seafood

Clams are the classic choice but feel free to try something else. Shrimp, scallops, or a mix of seafood all work great in this chowder. Each kind brings its own flavor while keeping that rich, cozy base we all love.

No Dairy Needed

Want to skip dairy? Try coconut milk or your favorite plant milk. Just check that your broth is dairy-free too. You'll still get that thick, creamy texture that makes chowder so satisfying.

A bowl of creamy chowder with potatoes and bacon, served alongside bread on a wooden board. | emilyscooks.com

Flavor Boosters

Fresh herbs can really make this chowder pop. Try adding dill, thyme or parsley. A bit of Old Bay gives that classic seafood kick and a tiny pinch of white pepper adds warmth without changing the color.

Canned Or Fresh Clams

Canned clams are super handy, but using fresh ones takes things up a notch. Steam them first and use that salty cooking water in your chowder. The taste is amazing and there's something rewarding about fixing them yourself.

Fancy Bread Bowls

Want to wow your guests? Serve your chowder in hollowed out sourdough loaves. The bread soaks up that tasty broth and makes every mouthful even better. It always gets lots of compliments when I do this.

Comforting Classic

Once you taste this chowder you'll see why it's stood the test of time. That mix of smoky bacon, tender clams and thick, creamy broth can't be beat. It's like a warm hug in a bowl for days when you need some extra comfort.

Family Tradition

This chowder isn't just about great taste, it's about making memories. Whether you're cooking for just your family or a house full of friends, it's one of those meals that brings folks together and has them asking when you'll make it again.

A bowl of creamy clam chowder topped with bacon and diced potatoes, accompanied by toasted bread on a plate. | emilyscooks.com

Common Questions

→ Will raw clams work instead of the canned ones?: Sure thing! Steam the raw clams first and save that tasty cooking water for your broth. You'll want roughly 1 pound of raw clams to start.
→ My soup's too runny. How can I fix it?: Mix some soft butter and flour together until smooth, then stir this paste into your bubbling soup. Let it cook a bit longer and it'll thicken up nicely.
→ Can I store this soup in the freezer?: You can, but dairy soups often break apart after thawing. Warm it up slowly and stir well to bring it back together. It's always better when it's fresh though.
→ What goes well on the side with this?: Try some little oyster crackers, a chunk of sourdough, or even put it in a hollowed-out bread bowl. A green salad works great on the side too.
→ How long can I keep the extras?: Pop it in the fridge and eat within 3 days. When you want some, heat it slowly on the stove or in the microwave, giving it a stir now and then.

Velvety Clam Soup