Best 2 Thick And Creamy New England Clam Chowder Recipes

Feast your senses on a culinary journey to New England's iconic Thick and Creamy Clam Chowder, a symphony of flavors that harmoniously blend the essence of the sea with a velvety broth. This classic dish showcases the region's rich fishing heritage, and its distinct flavors have captivated seafood enthusiasts for generations.

As you delve into this article, you'll discover a collection of carefully curated recipes that pay homage to this beloved chowder. From traditional versions that honor the dish's origins to creative interpretations that introduce exciting twists, each recipe promises a unique culinary experience.

Dive into the intricacies of a classic New England Clam Chowder, where briny clams mingle with smoky bacon, sweet corn, and aromatic vegetables, all enveloped in a creamy, luscious broth. Explore variations that incorporate savory seafood additions like shrimp, lobster, and mussels, adding layers of depth and complexity to the chowder's symphony of flavors.

Indulge in the richness of a Manhattan-style Clam Chowder, characterized by its vibrant red broth and the bold flavors of tomatoes and paprika. Discover the nuances of a Rhode Island Clam Chowder, where a clear broth allows the natural essence of clams and vegetables to shine through.

For those seeking a lighter take on this classic dish, explore variations that utilize skimmed milk or vegetable broth, creating a chowder that is both flavorful and health-conscious. And for those with dietary restrictions, discover gluten-free and dairy-free adaptations that ensure everyone can savor the delights of a creamy clam chowder.

Embark on a culinary voyage through the world of New England Clam Chowder, where each recipe promises a distinct taste adventure. Let the aromas of this iconic dish fill your kitchen as you create a chowder that is not just a meal, but a celebration of New England's culinary heritage.

Here are our top 2 tried and tested recipes!

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Thick and Creamy New England Clam Chowder image

This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!

Provided by teen7043

Categories Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

Add bacon to sauce pan and cook on medium low heat until crispy.
Add onion and cook until translucent.
Add clam juice from both cans.
Add potatoes.
Cook and cover until potatoes are fork tender, about 15-20 minutes.
Stir occasionally so potatoes won't stick.
Add clams, soup, cream, milk, and dill weed.
Stir together.
Add butter and let melt into the chowder.
Cook for about 30-45 minutes or until thickened.
Stir occasionally.

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER RECIPE - (4.1/5)

Thick and Creamy New England Clam Chowder Recipe - (4.1/5) image

Provided by longhornfans

Number Of Ingredients 11

Ingredients

6 -7 pieces bacon , cut into small pieces
1 medium onion , chopped
3 (5 ounce) cans baby clams , with juice reserved
6 -7 potatoes , cubed
1 stalk celery, diced
1 - 2 carrots, diced
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

1. Add bacon to sauce pan and cook on medium low heat until crispy. 2. Add onion and cook until translucent. 3. Add clam juice from all three cans. 4. Add potatoes, carrots and celery. 5. Cook and cover until potatoes are fork tender, about 15-20 minutes. 6. Stir occasionally so potatoes won't stick. 7. Add clams, soup, cream, milk, and dill weed. Stir together. 8. Add butter and let melt into the chowder. 9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

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. Frozen clams are a good substitute for fresh clams, but they may not have as much flavor.
Soak the clams in cold water for 30 minutes before cooking. This will help to remove any grit or sand from the clams.
Use a good quality clam juice. The clam juice is an important part of the chowder, so make sure to use a good quality brand.
Don't overcook the clams. Clams only take a few minutes to cook, so be careful not to overcook them or they will become tough.
Add the potatoes and corn last. The potatoes and corn take longer to cook than the other ingredients, so add them last.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste.
Serve the chowder hot. Clam chowder is best served hot, so make sure to heat it through before serving.

Conclusion:

New England clam chowder is a classic American dish that is perfect for a cold winter day. It is a hearty and flavorful soup that is sure to please everyone at your table. With a few simple tips, you can make a delicious pot of New England clam chowder at home. So what are you waiting for? Give it a try today!

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