Best 2 New England Clam Chowder Dads Style Recipes

In the heart of New England, where the seafood is as abundant as the charm, lies a culinary gem that has warmed hearts and stomachs for generations: New England Clam Chowder. This creamy, hearty soup is a symphony of flavors, a harmonious blend of fresh clams, savory bacon, tender potatoes, and a rich broth that carries the essence of the sea.

Our collection of New England Clam Chowder recipes offers a delightful journey through variations of this classic dish, each with its unique charm. From the traditional white chowder, with its milky broth and delicate flavors, to the robust red chowder, infused with the vibrant hues and bold taste of tomatoes, our recipes cater to every palate.

Dive into the creamy goodness of the Classic New England Clam Chowder, a faithful rendition of this beloved recipe that captures the authentic taste of the region. For those who prefer a smoky twist, the Smoked Clam Chowder tantalizes with its infusion of bacon and smoked clams, creating a rich and unforgettable flavor profile.

If you seek a chowder that's both hearty and elegant, the Manhattan Clam Chowder awaits. With its Manhattan-style tomato broth and generous portions of clams, potatoes, and vegetables, this chowder is a feast for both the eyes and the taste buds.

And for those who desire a lighter, yet equally satisfying experience, the Quick and Easy Clam Chowder offers a simplified version that retains all the essential flavors of this timeless dish.

No matter your preference, our New England Clam Chowder recipes promise a culinary adventure that celebrates the bounty of the sea and the warmth of New England hospitality.

Check out the recipes below so you can choose the best recipe for yourself!

NEW ENGLAND CLAM CHOWDER I

New England Clam Chowder I image

Hot and hearty recipe that will warm you up on cold winter days.

Provided by Debbie2

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Steps:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g

NEW ENGLAND CLAM CHOWDER, DAD'S STYLE

New England clam chowder, dad's style image

My father would make this all the time, no matter what the season, because it's so good and authentic new england style chowder.

Provided by sherry monfils

Categories Seafood

Time 50m

Number Of Ingredients 10

Ingredients

36 littleneck clams
1 Tbsp canola oil
4 strips bacon, sliced
1 onion, finely chopped
2 baking potatoes, cubed
2 Tbsp flour
2-1/2 c milk
salt and white pepper to taste
1/2 c heavy cream
2 Tbsp chopped fresh parsley

Steps:

1. Place clams and 1/4 cup water in lg pot. Cover, cook on high until clams open. Transfer clams to a bowl. Strain the liquid to remove grit. Add enough water to clam liquid to measure 2 cups.
2. Remove clams from shells and coarsely chop. Heat oil in lg heavy pot over medium heat. Add bacon and cook until crisp. Drain on paper towels. Add onion and potatoes to pot. Cook 5 mins.
3. Stir in flour, cook 2 mins, stirring. Stir in clam juice and milk. Season w/ salt and white pepper. Cover, reduce heat and simmer 20 mins. Stirring occasionally, until potatoes are tender. Stir in heavy cream and clams. Heat through. Sprinkle w/ bacon and parsley.

Tips:

Use fresh clams whenever possible. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, use frozen clams that have been thawed in the refrigerator overnight.
Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook the clams just until they are opaque.
Use a good quality clam juice. Clam juice is the base of the chowder, so it's important to use a good quality juice. Look for clam juice that is made with natural clam flavor, not artificial flavor.
Season the chowder to taste. The amount of salt and pepper you add will depend on your personal preference. Taste the chowder and adjust the seasonings as needed.
Serve the chowder with oyster crackers or crusty bread. Oyster crackers or crusty bread are the perfect accompaniment to clam chowder.

Conclusion:

New England clam chowder is a classic seafood dish that is enjoyed by people of all ages. It's a creamy, flavorful soup that is perfect for a cold winter day. If you've never tried clam chowder before, I encourage you to give it a try. You might just be surprised at how much you enjoy it.