How to make the best New England style Clam Chowder
I have served up many cups of New England Clam chowder at the Jersey shore back when I worked in the restaurants out of high school and college many moons ago. The place I worked had one of the best clam chowders in town. It was where I learned to love it. I often say if I ever open my own cafe this chowder will be on the menu. I call it my Cape May Clam Chowder which is a even better version of the classic New England clam Chowder.
The right ingredients:
Living away from the beach and not having fresh seafood available is a constant struggle for me and my husband. Luckily this New England clam chowder recipe calls for canned clams. Yes, I am picky about my canned clams but feel free to use what is available to you.
The only clams I will use is LaMonica’s Clams and its not because is close to my maiden name LoMonaco ( although my family knows some of the LaMonica family and we are probably distant relatives. lol) It’s because they are a Cape May local company and in fact the restaurant I used to work at only used these as well. They are the most supple and tender clams you can get. Never chewy! They are available on Amazon and at some specialty stores. Luckily I can stock up on them when I go back home to NJ or family comes to visit. But when I tell you these clams are the key ingredient to make a great clam chowder or even linguine and clams they are!
It also matters which potatoes you use. I always use red potatoes. Never russet. I like to peel my potatoes but you don’t have to. The reason is use red potatoes are because they stand up better in soups when cooked and don’t get too mushy like russets can. As for the rest, bacon, onions/shallots, celery, fresh thyme, salt and pepper, garlic, half and half and heavy cream are required. Feel free to leave out the bacon if you are vegan but it just gives the chowder another level of flavor.
This is a great make ahead soup. It is always better the next day when the flavors have time to marry. Grab some good bread or some oyster crackers and chow down!
This recipe is not rocket science and is quick and easy! So give it a try and let me know how you make out by commenting below.
Check out my Instant pot Artisan bread recipe too to serve with it!
More of my recipes here.
Ingredients
- 5- 6.5 ounces of canned Clams with juice reserved (Lamonica brand recommended)
- 4- cups diced potatoes peeled ( about 1 1/2 pounds)
- 4-6- slices of bacon chopped
- Water to add to clam juices if needed
- 3 tbls butter
- 1 meduim onion or 2 shallots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2-3 fresh sprigs of thyme
- 1 tsp salt to taste
- 1/2 tsp pepper
- 1 1/2 cup half and half
- 1 cup heavy cream
- Corn Starch or potato starch( for thicker soup- the way I prefer)
Instructions
- Open clams and reserve clam juice in bowl
- Add enough water to clam juice to make 2 cups if needed.
- Set Instant Pot to Saute mode. Once heated add the chopped bacon. Cook until the fat has rendered and scrape up all those brown bits on bottom.
- Add the butter, celery, onion/shallots, thyme. Cook and stir until onions are translusent. About 2 minutes.
- Add in the garlic, salt and pepper and cook 1 minute while stirring.
- Dump the potatoes and clam water mix to pot.
- Turn off Saute setting and place lid on Instant Pot in locked position with the steam knob in sealing position
- Press Manual/Cook button and set for 4 minutes.
- Once timer goes off Allow to natural release for 3 minutes and then give it a quick release.
- Open lid and using a potato masher mash up some of the potatoes but not all. This helps to thicken soup.
- Place the pot on saute mode again and add in clams, half and half and cream then stir to heat chowder. Do not boil it!
- Add in corn starch or potato starch with some half and half in a tiny bowl or cup then add to chowder to thicken.
Notes
Serve with good bread or oyster crackers! Let sit and serve next day is even better! You can certainly leave out the bacon if you from this recipe but the flavor is enhanced with it.
