Dive into a bowl of nostalgia with Grandma Smith's Clam Chowder, a heartwarming recipe that brings the rich flavors of New England right to your kitchen! This creamy, savory delight is packed with tender clams, crispy bacon, and hearty potatoes, making it the perfect dish for chilly evenings or family gatherings. With just 50 minutes from prep to table, you’ll have a comforting meal that will leave everyone asking for seconds. Ready to impress your loved ones with a taste of tradition? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: New England
Serves: 6 servings
Ingredients
- 4 slices bacon, diced
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 2 cups clam juice
- 1 can (10 oz) clams, drained and chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot, cook the diced bacon over medium heat until crisp and golden brown, rendering out the fat and creating a flavorful base for the chowder.
- Add the chopped onions to the bacon and rendered fat, sautéing until the onions become translucent and soft, about 4-5 minutes, stirring occasionally to prevent burning.
- Carefully add the diced potatoes to the pot, stirring to coat them with the bacon and onion mixture, allowing them to start softening and absorbing the bacon's smoky flavor.
- Pour in the clam juice, bringing the mixture to a gentle simmer. Cover the pot and cook for 10-12 minutes, or until the potatoes are tender but not falling apart.
- Gently fold in the drained and chopped clams, cooking for an additional 2-3 minutes to heat them through without overcooking.
- Reduce the heat to low and slowly stir in the heavy cream, creating a rich and creamy consistency. Be careful not to let the chowder boil after adding the cream.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning carefully to complement the natural brininess of the clams.
- Remove from heat and let the chowder rest for 5 minutes to allow the flavors to meld together and the soup to slightly thicken.
- Ladle the hot chowder into warm bowls, ensuring each serving gets a good mix of clams, potatoes, and crispy bacon pieces.
- Optionally, garnish with fresh chopped parsley or oyster crackers before serving to add a fresh touch and extra texture.
Tips
- Choose Quality Clams: For the best flavor, opt for high-quality canned clams and clam juice. Fresh clams can also be used if you prefer a more authentic taste.
- Bacon Matters: Use thick-cut bacon for a richer flavor and a satisfying crunch. The rendered fat is essential for creating a delicious base.
- Don’t Rush the Simmer: Allow the potatoes to simmer gently until just tender. This ensures they soak up all the flavors without becoming mushy.
- Creamy Consistency: When adding the heavy cream, do so slowly over low heat to prevent it from curdling. This will give you that luxurious, creamy texture you crave.
- Season to Taste: Be sure to taste your chowder before serving. The brininess of the clams varies, so adjust the salt and pepper accordingly to enhance the flavors.
- Resting Time: Letting the chowder rest for a few minutes after cooking allows the flavors to meld beautifully, resulting in a more flavorful dish.
- Garnish for Appeal: A sprinkle of fresh parsley or a handful of oyster crackers on top adds a delightful touch of color and texture to your chowder.
- Serve Warm: For the best experience, serve your chowder in warm bowls to keep it hot and comforting until the last spoonful!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 70mg
