New England Clam Chowder Recipe (2024)

FAQs

What does New England clam chowder contain? ›

It's simple—only clams, clam juice, onions, potatoes, and cream. This is New England in the summer! The origins of the New England clam chowder go back to early settlers, who made it with salt pork, clams, and the broth they were cooked in, thickened with crushed ship biscuit. It hasn't changed too much since then.

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

In its very basic format chowder is a soup made with a base of broth and thickened cream. You'll regularly find chowders served alongside crackers or biscuits too.

Customarily, chowder included onion, potatoes, and cream.

Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity.

Just be sure to avoid using any prohibited ingredients in cooking, such as wine in fish broth or bacon in clam chowder. For cooking, use whole ingredients like vegetables and grains, and when using partially processed foods like broth or sauces, carefully check the ingredients and look for a Halal seal.

The soup will thicken more as it cools. If needed, you can thin it out by adding more milk or chicken broth and bringing it to a boil once more. Add the clams at the end and be sure you just bring to a boil then remove the soup from the heat. Overcooking the clams will make them chewy and rubbery.

How long is homemade clam chowder good for? ›

Storage: Store leftover clam chowder in an airtight container in the refrigerator for up to 4 days. Freezer: Cool the chowder in the refrigerator, then pour into freezer containers or heavy-duty freezer bags and freeze for up to 4 months.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

WATER, POTATOES, SEASONED CLAMS, VEGETABLE OIL (CORN, CANOLA AND/OR SOYBEAN), MODIFIED CORN STARCH, WHEAT FLOUR, BUTTER (MILK), SALT, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, POTASSIUM CHLORIDE, YEAST EXTRACT, SUGAR, SPICE, FLAVOUR (CONTAINS COD, CELERY, ONION). Nutritional Information is based on our current data.

Manhattan Clam Chowder is healthier than New England Clam Chowder. Manhattan Clam Chowder is lower in calories and fat. It is more nutritious thanks to its vitamin-rich tomato-based broth and abundance of veggies. New England clam chowder is higher in calories and fat because of its heavy cream-based broth.

Despite being high in fat, it is an excellent source of protein, vitamins, minerals, and potassium, which can help reduce hypertension. To enjoy its benefits, clam chowder should be eaten in moderation. Clam chowder is high in carbohydrates, so it should be consumed cautiously by individuals with diabetes.