Creamy, chunky New England Clam Chowder is the perfect way to warm up on a cold day!
MY LATEST VIDEOS
It’s time for another installment of The Secret Recipe Club!
This month my blog assignment was Morsels of Life, and oh my gosh there were so many recipes I wanted to make. There were foods I’ve been wanting to try my hand at again – like the Sweet Potato Gnocchi, food’s I’d only seen on TV – like the Luther Burger, and this Avocado Bean Quesadilla…yum! I really loved all the Asian recipes on this site too. Can we just talk about the Cha Shao Bao (BBQ Pork Buns) for a minute??!!?
Years ago I spent a couple weeks just outside of Seattle in October. We went to Puget Sound, the U district for some parties and it rained the whole time. And it was cold. It took me about 4 days to get my body adjusted to the cold enough to not get laughed at by the locals, but it happened. I didn’t mind the rain though. I l-o-v-e the rain. Maybe it’s because I live in the desert.
{my camera fell in Puget Sound after hitting a bunch of rocks on the way down. *sigh*}
Since we were in Seattle I had to go to Pike Place Market. For all the fish throwing fame, there are countless shops, and the most amazing little cheesecake stall there. But across the street, like I can see the fish mongers from the cart, was a little stand with BBQ Pork Buns. It was cold, wet, and these warm little buns of happiness were the most amazing thing ever. I had two. I should have bought a third because oh my gosh! I almost made these buns from the recipe on Morsels of Life. But I’m a procrastinator, and I’d need to make two recipes for the buns. Soon though. Soon.
Instead I made New England Clam Chowder. It’s been grey and rainy here, and this soup is the best thing ever on a wet, cold-ish afternoon. I love potatoes in my clam chowder, so I added some extra in (compared to the recipe), and I may have added some extra bacon. We’ve talked about my bacon love.
The original recipe calls for 6.5 ounces of clam meat. I already had a pound of frozen, cooked clams in the shell. So I thawed those and used the meat. I have no idea how much meat I got, but I think it was fine. The chowder wasn’t super clamy, but the flavor is oh so good and creamy. And when you bite into one of those sweet clams you get a fabulous briny pop to compliment the potatoes and bacon. I didn’t share any of it.
Two Years Ago: Spin Dip Pasta
New England Clam Chowder
Ingredients
- 3 tablespoons unsalted butter
- 1 stalk celery diced
- 1 large carrot ends removed and diced
- 1/2 yellow onion diced
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 2 small potatoes peeled and cut into small bite-sized cubes
- Clam meat removed from 1 pound cooked clams (in the shell), rough chopped, reserve juices
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 strips thick cut bacon cooked crispy and crumbled
Instructions
-
Heat a large pot over medium heat, and add butter. Once butter is melted add celery, carrots, and onion. Cook until vegetables are soft and onions are translucent, about 8 minutes.
-
Stir in flour, and cook for 2 minutes. Add milk and clam juice to soup, and mix until there are no lumps. Add potatoes, and increase heat to medium-high heat. Stir frequently until soup comes to a boil. Reduce heat to medium and cook, stirring occasionally, until potatoes are fork tender, 10 to 13 minutes.
-
Add clam meat, salt, and pepper. Stir to combine. Cook for 2 minutes until clam meat is heated through.
-
Portion soup into serving bowls, and top with bacon.
Recipe Notes
The original recipes calls for 6.5 ounces clam meat. I had clams in the shell on hand, and used those. Reserve the juices which ever kind of clam meat you use.
‘); // ]]>
White Lights on Wednesday is a production of WLOW Media LLC, owned and operated by Julie Espy. All of the content and images on this site are copyright protected. Content on this site may contain affiliate links.
Please review my
New England Clam Chowder has always been on my soup bucket list!! This one looks crazy good!! Great SRC choice! 🙂
I love clam chowder and I love that this recipe only serves 2 so I can just make it for myself because hubby is not a seafood lover.
one of my favorite soups…… how perfect for a cool fall day
A bowlful of NE Clam Chowder is perfect comfort food on a blustery Fall day… may I have seconds, please.
We LOVE clam chowder and I make it every christmas eve! We live in the beautiful Pacific Northwest with all its rain..lol. I grew up 30 minutes from Seattle…love the area
Glad you liked the NE Clam Chowder! It’s been a while since I’ve made it, and I think I need to make some once the weather gets a bit cooler. 🙂
PS – The Cha Shao Bao are super tasty! (But it’s hard to make bad Cha Shao Bao.) 🙂 Hope you enjoy those soon!
My husband was just asking about NE clam chowder. I’m not a fan of it but I love that I can make this recipe for him and he can take leftovers for lunch the next day. Great SRC choice!
Looks lovely. I love clam chowder.
That looks so wonderfully warm and hearty.
Adding more bacon is like adding more love to anything, right?
We just love New England Clam Chowder, this looks fabulous! It’s fun cooking with you in the SRC!
Miz Helen
Mmmm, my husband would be literally inhaling this soup. Great SRC pick!
So sorry about your camera! But that clam chowder’s something else! It is one of my favorite things to eat – ever! This recipe sounds yum! And that bacon seals the deal 🙂 Thanks for sharing and so happy to be in SRC B with you!
When we were in Boston over the summer, my son was on the “clam chowder tour.” Everywhere we went, he tried the clam chowder. I really should make him some at home, so I’ve pinned your recipe for reference!