This New England Clam Chowdah (otherwise known as clam chowder) is thick and creamy, and it’s topped with plenty of bacon!
Clam chowder has a special place in the hearts of everyone in our family. We have some connections to the East coast. My husband grew up in Connecticut, and he spent his summers vacationing on the south shore of Boston. When I met my husband, I started spending summer there too. And when our son Brooks was born, we all began to spend summers near Boston. So we’re all deeply affectionate toward New England Clam Chowdah! We’ve tried every kind of clam chowder out there, so this recipe encompasses everything we love in a good clam chowder.
Ingredients needed:
- chopped onion
- chopped celery
- chopped potato
- minced clams
- butter
- all purpose flour
- whole milk (or half and half)
- 2% milk
- salt and pepper
- cooked and crumbled bacon
How to make New England Clam Chowdah:
Onion, celery and potatoes are added to a large saucepan. Clam juice and water are added to the pan to cover the veggies. A little bit of salt is added, and then it’s brought to a simmer.
Once the veggies are done simmering, prepare the white sauce. Melt butter in another pan, and whisk in flour. Add both milks, and whisk until thickened. If you want your chowder to be thick and rich, use half in half instead of whole milk.
Then pour the white sauce into the pan with the simmering veggies. Add the clams too. Season with salt and pepper. And your New England clam chowdah is done!
The texture is thick and creamy and wonderful. The potatoes are tender (sometimes I like to use unpeeled red potatoes). And there are chunks of clam in there to enjoy too.
The best New England Clam Chowdah is not complete without adding chopped crispy cooked bacon on top.
If you love chowder, you might also like to try my Sausage and Corn Chowder or this Easy Chicken Corn Chowder.