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New England clam chowder

⏱ 60 min🍳 45 min👤 4 pp★★★★☆

Clam chowder is an American specialty which is adored throughout the United States although it is most commonly eaten in the New England region, or the states of the North East. It is a soup made from fish and clams, flavoured with bacon and potatoes. There are several variations, depending on the area in which it is made: some add tomato to give more colour, others add milk instead of cream, there are those who like it more soupy and others who prefer it thicker. We suggest here the classic version that we really enjoy and that we are sure you will love too!

Ingredients

Nutritional values 520 kcal / serving
Protein
42g
Carbohydrates
32g
Fat
28g
Fiber
2g

* approximate values per serving

Information
60 minutes Preparation time
45 minutes Cooking time
Serves 4 persons
★★★★☆ Hard

Preparation

Make a fish stock, adding white wine and bay leaves. Separately, take a saucepan and brown the bacon: no need to add oil as the fat of the bacon will be sufficient. When the bacon is browned, add the chopped onion, carrot and thyme. Let it cook, stirring, for a few minutes. Then add flour and a ladleful of stock, stir well to avoid lumps, then strain in all the remaining fish stock. When everything begins to boil and thicken, add the diced potatoes. After about twenty minutes, when the potatoes are cooked, remove the pan from the heat and, with a wooden spoon, mash up and dissolve half the potatoes on the sides of the pan. Return to the heat, add the pieces of cod, cream and salt. Finally, add the clams and wait for the heat to open them. Serve the boiling soup immediately.

Tips
If you are not confident of being able to wash the clams well, purging them of any sand residue and removing any that are not alive and healthy, trust your fishmonger to do the job for you.
Trivia
Clam chowder is known by everyone as an American recipe, but not everyone knows that it arrived in New England with the Breton fishermen who emigrated there: so its origins are French! Imagine: this soup is so popular in America that Campbells, the brand of canned food made famous by Andy Warhol, markets a tinned version.

Step by step

Ingredients
Ingredients
**Click on the photos to access full step by step!

Additional information

Clam Chowder with Potatoes and Crispy Bacon

One of the tastiest variations of Clam Chowder is definitely the one with potatoes, which enriches the consistency of the soup, making it even creamier and heartier. To prepare this version, it is essential to use yellow-fleshed potatoes, which break down well during cooking, giving a velvety texture to the dish. Start by sautéing the bacon until crispy, then add the onions and carrots. After sautéing everything, add the diced potatoes and fish stock, allowing to cook until the potatoes are tender. Finally, finish with fresh clams and a generous dose of heavy cream for a rich and creamy result, perfect for winter evenings.

New England Clam Chowder with Fresh Clams

This is the traditional preparation of Clam Chowder, typical of New England, which features an authentic and enveloping flavor. The original recipe calls for fresh clams, which give the soup an unmistakable sea aroma. To prepare it, start with a fish stock flavored with white wine and bay leaves, which will enhance the taste of the clams. The bacon, sautéed until crispy, adds a smoky touch that pairs perfectly with the vegetables. It is important to mix the flour well with a ladle of broth to avoid lumps and ensure a smooth consistency. Finish the dish with a touch of fresh dill for an herbaceous flavor that makes this Clam Chowder true comfort food.

Light Clam Chowder without Cream

For those looking for a lighter version of Clam Chowder, it is possible to prepare it without cream while still maintaining a rich and delicious flavor. Substitute the cream with a bit of skim milk or extra fish stock to achieve a creamy consistency without adding too many calories. Start the preparation by sautéing the bacon and vegetables as in the traditional recipe, but limit the amount of oil or fat. Use diced potatoes and fresh clams, adding herbs like thyme and dill for flavor. This light version is perfect for those who want to enjoy Clam Chowder without compromising their diet, while keeping the original flavors of the dish intact.

Benefits of Clams in Clam Chowder and Approximate Calories

Clams, the main ingredient in Clam Chowder, are an excellent source of lean protein and essential nutrients. Rich in B vitamins, iron, and zinc, clams contribute to the well-being of the immune system and heart health. Additionally, they are a low-calorie food, making Clam Chowder a balanced and nutritious dish. A serving of classic Clam Chowder can contain about 300-400 calories, depending on the ingredients used. By choosing to prepare it with fresh ingredients and reducing the amount of cream, you can enjoy a flavorful and healthy soup, perfect for any occasion.

Can Clam Chowder be Frozen?

Clam Chowder can be frozen, but it is important to pay attention to the consistency of the soup after thawing. The cream and potatoes tend to change texture, becoming grainy. To freeze it best, it is advisable to prepare Clam Chowder without cream and add it only at the time of serving. Allow the soup to cool completely before transferring it to airtight containers and freeze it. When you want to enjoy it, thaw it in the refrigerator and heat it slowly on the stove, adding the cream only at the end to restore creaminess. This way, you can enjoy a delicious Clam Chowder even after a few weeks.