New Hampshire Clam Chowder
A creamy, potato-studded chowder thickened with a light roux and packed with chopped clams. It's the cold-weather counterpart to summer fried clams along the coast.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large soup pot
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 26
- protein
- 14
- calories
- 340
Instructions
- 1
Cook the bacon in a large pot over medium heat until crisp. Take it out and set it aside.
- 2
Cook the onion in the bacon fat until softened, about 5 minutes.
- 3
Add potatoes, bay leaf, reserved clam juice, and enough water to cover. Simmer until potatoes are tender, about 12 minutes.
- 4
Melt butter in a small pan and whisk in flour to make a roux (a paste to thicken soup). Cook 2 minutes.
- 5
Whisk the roux into the potato mixture to thicken the base.
- 6
Stir in milk and cream. Heat gently on the stovetop without boiling.
- 7
Add chopped clams and cooked bacon. Simmer 5 minutes more.
- 8
Season with salt and pepper, discard the bay leaf, and serve hot.
Chef's tips
Simmer the chowder (a thick regional seafood soup) gently after adding cream, because boiling can cause it to curdle.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently over low heat on the stovetop, stirring often.
Common mistakes to avoid
- •Boiling the chowder after adding cream, which causes the dairy to separate.
- •Cooking the clams for too long, which makes them tough and chewy.
Serving suggestions
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