New England Clam Chowder
New England Clam Chowder. Nothing makes me think summer at the beach like New England Clam Chowder does. It’s one of those beachy, summery dishes that makes me think white wine on the deck kind of vibes. It’s one of those bowls that goes perfectly with wine. It’s creamy and delicious, loaded with crispy thick cut bacon, red potatoes, herbs, and of course plenty of clams. Anyone else already thinking about beach nights with all the summery dinners and drinks?!
I am getting major summer vibes from this soup and I am totally not sad about it. Back in college one of my summer jobs was working at a seafood restaurant down the shore. I always remember selling out of the New England Clam Chowder so quickly all the time. I feel like it’s one of those dishes that instantly makes you think of the beach.
Tonight, I am imagining this summer and making this at the new beach house. It will be perfect for one of those early summer nights that is still a little chilly but warm enough to eat out on the deck and listen to the ocean with a full glass of wine.
Clam Chowder is honestly one of those comfort foods for me. Mostly because it reminds me of relaxed summer nights, being at the beach, and being totally content with life.
Summer is so close, but so far. I definitely don’t want to wish away spring but I will say I am definitely getting excited for those beach nights and summer dinners !!
Ingredients
5 slices thick cut bacon; chopped
1/2 onion; chopped
3 celery stalks; chopped
1 large garlic clove; chopped
2 tablespoons butter
1/3 cup flour
2 - 3 dozen little neck clams; steamed open, cooking liquid reserved
3 cups clam juice
5 cans chopped clams; juice strained and reserved
4 red potatoes; chopped
salt and pepper
cayenne pepper
3 thyme sprig leaves
2 bay leaves
1 cup heavy cream
1/3 cup chopped fresh parsley
1/4 cup chopped green onion tops
oyster crackers for serving
Directions
In a large stock pot, cook the bacon until crisp. Add the onion, celery, and garlic. Sauté for 5 minutes. Add the butter and flour. Mix together. Start adding the bottle clam juice very slowly. It will be very thick. The trick is to add slowly to start, a few tablespoons at a time. When it’s combined you can add quicker, stirring constantly. Add the reserved canned juice. Add the potatoes, salt, pepper, thyme, bay leaves, and cayenne pepper to taste.
Bring to boil and reduce heat stirring frequently. Simmer for 15-20 minutes until potatoes are tender. Add the reserved canned clams and steamed clams. Add any clam juice from steamed clams. Add the heavy cream and parsley. Stir together keeping warm. Add the reserved clam cooking liquid if the soup is too thick.
Serve topped with additional parsley, green onions, and oyster crackers.
