Description
This New England Clam Chowder is a thick, rich, and creamy soup that is a true American classic. It’s a hearty and satisfying chowder, packed with tender clams, potatoes, and onions. The creamy base is thickened with a simple roux of butter and flour, and enriched with half-and-half. A bit of crispy, salty bacon adds a wonderful smoky flavor that complements the sweetness of the clams. It’s the perfect soup to warm you up on a cold day. While it’s a staple in New England, you can easily bring the taste of a seaside clam shack to your own kitchen with this straightforward recipe. Serve it with oyster crackers for that classic touch.
A Taste of History
Clam chowder has been a staple in New England cuisine since at least the 18th century. It was a hearty and inexpensive meal for fishermen and coastal communities. The creamy, milk-based New England style is the most famous version, as opposed to the tomato-based Manhattan clam chowder, a rivalry so intense that in 1939, a bill was introduced in the Maine legislature to make it illegal to put tomatoes in clam chowder.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients & Nutrition
360 kcal
Calories
12 g
Protein
22 g
Fat
28 g
Carbs
3 g
Fiber
7 g
Sugar
600 mg
Sodium
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Instructions
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