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, earthy flavor and a bit of texture.

Potatoes: Give the chowder its hearty, filling quality.

Clams: The star of the dish, providing a briny, oceanic flavor.

Half-and-half: Creates a creamy, rich broth without being too heavy.

Milk: Lightens the broth while maintaining its creaminess.

Flour: Helps to thicken the chowder to the perfect consistency.

Salt: Enhances all the flavors in the dish.

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

When adding the flour to the onions and celery, make sure to cook it for the full 2 minutes to eliminate the raw flour taste and to create a smooth roux. This will help thicken the chowder without leaving any lumps.

• bacon - Substitute with turkey bacon: Provides a similar smoky flavor with less fat.

• bacon - Substitute with smoked paprika: Adds a smoky flavor without using meat.

• onion - Substitute with shallots: Offers a milder and slightly sweeter flavor.

• onion - Substitute with leeks: Adds a subtle onion flavor with a hint of sweetness.

• celery - Substitute with fennel: Provides a similar crunch with a slight anise flavor.

• celery - Substitute with carrots: Adds sweetness and color to the dish.

• potatoes - Substitute with cauliflower: A low-carb alternative that provides a similar texture.

• potatoes - Substitute with turnips: Offers a slightly peppery flavor and similar texture.

• clams - Substitute with mushrooms: Provides a similar texture and umami flavor for a vegetarian option.

• clams - Substitute with tofu: Absorbs the flavors of the soup and provides a similar texture.

• half-and-half - Substitute with coconut milk: Adds creaminess and a subtle coconut flavor.

• half-and-half - Substitute with evaporated milk: Provides a similar creamy texture without the fat.

• milk - Substitute with almond milk: A dairy-free alternative that adds a slight nutty flavor.

• milk - Substitute with soy milk: A dairy-free alternative with a neutral flavor.

• flour - Substitute with cornstarch: Thickens the soup without adding gluten.

• flour - Substitute with arrowroot powder: A gluten-free thickening agent.

• salt - Substitute with soy sauce: Adds a salty and umami flavor.

• salt - Substitute with seaweed flakes: Provides a salty flavor with added nutrients.

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

• black pepper - Substitute with cayenne pepper: Adds heat with a different flavor.

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

• Transfer the chowder to an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.

• If you plan to consume the chowder within 3-4 days, store it in the refrigerator. Make sure the container is sealed tightly to maintain freshness.

• For longer storage, place the airtight container in the freezer. The chowder can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the frozen chowder in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the soup.

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

• If the chowder appears too thick after reheating, add a splash of milk or half-and-half to reach the desired consistency. Stir well to incorporate.

• Avoid reheating the chowder multiple times, as this can degrade the quality and texture of the potatoes and clams. Reheat only the portion you plan to consume.

• For added freshness, consider garnishing the reheated chowder with freshly cooked bacon or a sprinkle of chopped parsley before serving.

• Stovetop Method:

  1. Pour the leftover New England clam chowder into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the chowder is heated through, but not boiling, it's ready to serve.

• Microwave Method:

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

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the clam chowder in the top part of the double boiler.
  3. Stir occasionally until the chowder is heated through.

• Slow Cooker Method:

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

• Oven Method:

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

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

• Slotted spoon: Handy for removing the cooked bacon from the pot while leaving the drippings behind.

• Wooden spoon: Ideal for stirring the onions, celery, and flour to avoid scratching the pot.

• Measuring cups: Essential for accurately measuring the half-and-half, milk, and other ingredients.

• Measuring spoons: Used to measure the salt, pepper, and flour precisely.

• Knife: Necessary for chopping the onions, celery, and potatoes.

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

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

• Ladle: Perfect for serving the chowder into bowls.

• Peeler: Useful for peeling the potatoes before dicing them.

• Mixing bowl: Can be used to hold the diced potatoes or other prepped ingredients before adding them to the pot.

• Whisk: Helps in stirring the clam juice into the flour to avoid lumps.

Prep ingredients ahead: Chop the onion, celery, and potatoes the night before to save time.

Use pre-cooked bacon: Opt for pre-cooked bacon to skip the frying step.

Instant potatoes: Use instant potatoes to cut down on cooking time.

Clam juice in advance: Open and drain the clams ahead of time.

One-pot method: Use a single large pot to minimize cleanup time.