New England Clam Chowder with Smoked Bacon

If you’re craving a bowl of creamy, comforting chowder with an extra layer of savory goodness, you’re in for a treat. New England Clam Chowder with Smoked Bacon is the ultimate comfort food, blending tender clams, rich creaminess, and the smoky depth of bacon. This classic recipe is perfect for cozying up on a chilly day or impressing guests at your next gathering.

Picture a steaming bowl of chowder, brimming with succulent clams, tender potatoes, and the irresistible flavor of smoked bacon. This chowder not only warms you from the inside out but also delivers a delightful contrast of textures and flavors. It’s a hearty dish that’s as satisfying as it is delicious, making it a must-try for any seafood lover.

Ready to dive into a bowl of New England Clam Chowder with Smoked Bacon? Let’s get cooking!

Resume of the Recipe: New England Clam Chowder with Smoked Bacon is a classic soup that combines tender clams, creamy potatoes, and smoky bacon. This comforting dish features a rich, flavorful broth that’s perfect for warming up on a cold day. With its balance of textures and savory taste, it’s a guaranteed crowd-pleaser.

Exciting Story: This recipe has been a cherished part of my family’s winter meals for years. I remember the first time I made it for my family; the aroma of smoked bacon filling the kitchen was irresistible. The combination of creamy chowder and smoky bacon was a hit, quickly becoming a staple in our home. Now, it’s a go-to dish for family gatherings and special occasions, always bringing comfort and joy to our table.

Why This New England Clam Chowder with Smoked Bacon?

• Rich and Creamy: The chowder’s creamy base is perfectly complemented by the smoky bacon, creating a deliciously satisfying dish.
• Flavorful Clams: Tender clams add a touch of the sea to this comforting soup.
• Hearty Ingredients: Potatoes and bacon provide a hearty and filling texture, making this chowder a complete meal.

How to Make New England Clam Chowder with Smoked Bacon:

1. Cook the Bacon:
   • In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain.
2. Prepare the Base:
   • In the same pot with the bacon drippings, add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute, stirring frequently.
3. Make the Roux:
   • Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 2-3 minutes, allowing the flour to absorb the fat and form a roux.
4. Add Liquids and Potatoes:
   • Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
   • Stir in the milk and heavy cream, and bring to a simmer.
   • Add the diced potatoes, thyme, and bay leaf. Cook for about 15-20 minutes, or until the potatoes are tender.
5. Incorporate the Clams:
   • Stir in the chopped clams with their juice. Simmer for an additional 5 minutes, allowing the flavors to meld.
6. Season and Finish:
   • Season the chowder with salt and black pepper to taste.
   • Stir in the crispy bacon just before serving.
7. Garnish and Serve:
   • Ladle the chowder into bowls and garnish with fresh parsley.
   • Serve hot with crusty bread or oyster crackers.

Tips:

• For extra flavor, consider adding a splash of white wine or a dash of hot sauce to the chowder.
• If the chowder is too thick, you can thin it out with a bit more milk or broth.

Substitutions and Variations:

• Vegetarian: Omit the bacon and use vegetable broth for a vegetarian version.
• Seafood: Add additional seafood like shrimp or scallops for a seafood medley chowder.

Make a Healthier Version:

• Lower Fat: Use half-and-half instead of heavy cream and reduce the amount of bacon for a lighter version.
• Gluten-Free: Use gluten-free flour for the roux.

Closing: And there you have it! New England Clam Chowder with Smoked Bacon is a comforting and satisfying dish that’s perfect for any occasion. With its creamy base and savory bacon, it’s sure to be a hit at your next meal. Let us know how your chowder turns out, and be sure to check out more of our delicious recipes for more culinary inspiration!

Frequently Asked Questions:

1. Can I use fresh clams instead of canned?
   • Yes, you can use fresh clams. Steam them until they open, then chop and add them to the chowder, including their juices.
2. How can I make the chowder thicker?
   • To thicken the chowder, you can mash some of the potatoes with a spoon or blend part of the soup with an immersion blender.
3. Can I make this chowder ahead of time?
   • Yes, you can make the chowder ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
4. Can I freeze this chowder?
   • Yes, you can freeze the chowder. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw and reheat before serving.
5. What type of potatoes are best for chowder?
   • Starchy potatoes like Russets or Yukon Golds work best as they become tender and help thicken the chowder.
6. Can I use a different type of bacon?
   • Yes, you can use any type of bacon, but smoked bacon adds a great depth of flavor.
7. How do I store leftover chowder?
   • Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
8. Can I make this chowder without dairy?
   • Yes, you can use dairy-free alternatives like almond milk and coconut cream for a dairy-free version.
9. What can I serve with this chowder?
   • Serve with crusty bread, oyster crackers, or a fresh green salad for a complete meal.
10. How can I adjust the spice level of the chowder?
    • Add a dash of hot sauce or a pinch of red pepper flakes to increase the heat if desired.

New England Clam Chowder with Smoked Bacon

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 4 slices 4 smoked bacon, diced

• 1 medium 1 onion, finely chopped

• 2 cloves 2 garlic, minced

• 3 tablespoons 3 all-purpose flour

• 2 cups 2 chicken or vegetable broth

• 1 cup 1 whole milk

• 1 cup 1 heavy cream

• 2 cups 2 peeled and diced potatoes (about 1/2-inch pieces)

• 2 cans 2 (6.5 ounces each) chopped clams, with juice

• 1 teaspoon 1 dried thyme

• 1 1 bay leaf

• Salt and black pepper to taste

• 2 tablespoons 2 fresh parsley, chopped (for garnish)

Directions

• Cook the Bacon:
• In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain.
• Prepare the Base:
• In the same pot with the bacon drippings, add the chopped onion and cook until translucent, about 5 minutes.
• Add the minced garlic and cook for an additional 1 minute, stirring frequently.
• Make the Roux:
• Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 2-3 minutes, allowing the flour to absorb the fat and form a roux.
• Add Liquids and Potatoes:
• Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
• Stir in the milk and heavy cream, and bring to a simmer.
• Add the diced potatoes, thyme, and bay leaf. Cook for about 15-20 minutes, or until the potatoes are tender.
• Incorporate the Clams:
• Stir in the chopped clams with their juice. Simmer for an additional 5 minutes, allowing the flavors to meld.
• Season and Finish:
• Season the chowder with salt and black pepper to taste.
• Stir in the crispy bacon just before serving.
• Garnish and Serve:
• Ladle the chowder into bowls and garnish with fresh parsley.
• Serve hot with crusty bread or oyster crackers.

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