This clam chowder has some secret ingredients!
This is my go to recipe for New England Clam Chowder soup.
It is out of this world delicious!
It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.
And this here is truly an authentic clam chowder recipe.
I know because this is my favorite soup in the whole wide World.
I will eat this all day everyday if I could.
An when I say my version it’s quick to make, I mean it.
It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.
It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.
Creamy, thick, sweet and salty.
It is really easy rather, you are simply adding everything to one pot to cook.
Dicing and chopping will take the majority of the time then let the pot do the rest.
Simply use frozen yet clams, there will be no shucking here.
You can have a huge pot of this soup ready to serve in 30 minutes time.
This soup takes me right back to my childhood, where I used to eat this soup religiously.
I hope you give it a try!
However my family never made it from scratch so I had to settle for the canned stuff.
You know the soup that has way more potatoes than clams?
Oh the things we remember eh!
My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.
Well looking back I sure was missing out, now I know how to make real clam chowder.
Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.
Clam chowder soup should be creamy and smooth and filled with clams and there juices.
Not thick and clumpy and filled with mainly potatoes.
And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.
Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.
But please don’t add canned clams, using fresh or frozen is best.
The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.
I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.
Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.
I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.
Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.
Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂
What soup is your go to in the colder months?
I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
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These calculations are based off Nutritionix