Description
A classic New England clam chowder that is creamy yet light, featuring tender clams, hearty potatoes, and a savory broth perfect for a comforting meal.
Ingredients
- 4 ounces smoked beef strips, cut into small pieces
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 (8-ounce) bottles clam juice
- 1 cup water
- 1/2 teaspoon salt, plus more to taste
- 2 russet potatoes (about 1 pound), peeled and cubed
- 1 pound frozen chopped clam meat, thawed
- 1 cup heavy cream
- Freshly ground black pepper, to taste
- Oyster crackers, for serving
Instructions
- In a large pot over medium heat, cook the smoked beef pieces for 8–10 minutes until slightly crisp and rendered.
- Add diced onion and celery, cooking for 5–6 minutes until softened and fragrant.
- Pour in clam juice and water, then add salt and diced potatoes.
- Cover and simmer for about 15 minutes until potatoes are tender.
- Stir in the chopped clams and heavy cream.
- Simmer gently for 2–3 minutes, avoiding overcooking the clams.
- Taste and adjust seasoning as needed.
- Serve hot, topped with black pepper and accompanied by oyster crackers.
Notes
- Mash some potatoes for a thicker consistency if desired.
- Add herbs like thyme or bay leaf for extra depth.
- Substitute part of the cream with milk for a lighter version.
- Avoid overcooking clams to keep them tender.
- Store leftovers in the fridge for 3–4 days.
- Reheat gently over low heat to prevent separation.
- Can be frozen, though texture may slightly change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
