Contest-Winning New England Clam Chowder

Introduction

When the chilly winds start to blow, there’s nothing quite like a warm, hearty bowl of New England Clam Chowder. This creamy soup has become an American classic, known for its rich flavors, comforting texture, and the way it perfectly balances briny clams with tender potatoes and smoky bacon. Our contest-winning New England Clam Chowder recipe has been loved by families and judges alike, and today, I’m sharing it with you in all its glory.

Whether you’re serving it on a cozy family night, a seafood-themed dinner, or as part of a holiday feast, this clam chowder never disappoints. Let’s dive into the history, ingredients, and step-by-step process that will help you create the best chowder you’ve ever tasted.

My recipe story

This clam chowder recipe is close to my heart. It started as a family recipe, passed down from my grandmother who lived along the New England coast. She believed in using simple, fresh ingredients that highlighted the natural sweetness of the clams. Over the years, I’ve refined it—adjusting the balance of creaminess, the ratio of potatoes to clams, and adding smoky bacon for depth. The recipe went on to win a local cooking contest, and from that moment, it became a signature dish in my kitchen.

What makes this chowder extra special is the love and tradition behind it. Every spoonful takes me back to seaside dinners, where the salty air mingled with the comforting aroma of chowder simmering on the stove. Now, I’m thrilled to pass this recipe on to you.

Ingredient breakdown

Let’s take a closer look at what makes this clam chowder so irresistible. The ingredients are simple, but together they create a symphony of flavor.

Bacon: The chowder starts with smoky bacon, which adds richness and depth. The rendered fat becomes the base for sautéing vegetables, ensuring every layer of the dish carries flavor.

Vegetables: Celery, onion, and garlic form the aromatic base. They provide savory undertones that balance the creaminess of the chowder.

Clams: Fresh or canned clams work beautifully in this recipe. Clam juice adds briny intensity, ensuring that every spoonful tastes of the sea.

Potatoes: A chowder essential. They add body and heartiness, making the dish filling and satisfying.

Dairy: Half-and-half or heavy cream gives the chowder its iconic creamy consistency. The richness brings everything together into a luscious, comforting bowl of goodness.

Equipment you’ll need

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Step-by-step directions

1. Cook the bacon: In a large pot, fry the bacon strips until crispy. Remove them with a slotted spoon and set aside. Leave the rendered fat in the pot—it’s liquid gold for flavor.
2. Sauté the vegetables: Add chopped celery, onion, and garlic to the bacon fat. Cook gently until the vegetables are softened and aromatic, about 5 minutes. This step builds the savory foundation of the chowder.
3. Add potatoes and broth: Stir in diced potatoes and pour in clam juice or seafood broth. Simmer until the potatoes are fork-tender, around 15 minutes. This is where the chowder begins to thicken naturally.
4. Incorporate clams and cream: Gently fold in the clams and pour in the cream. Reduce the heat and let everything meld together for about 5–7 minutes. Be careful not to boil at this stage to prevent curdling.
5. Season and serve: Add the crispy bacon back to the pot, season with salt, pepper, and a touch of thyme if desired. Ladle into bowls, garnish with fresh parsley, and serve with oyster crackers or crusty bread.

Variations & substitutions

One of the best things about clam chowder is its versatility. You can tweak it to suit your preferences or dietary needs:

• Seafood medley: Add shrimp, scallops, or white fish for a richer seafood chowder.
• Lighter version: Use milk instead of heavy cream for a less rich but still delicious soup.
• Vegetarian option: Skip the clams and bacon, substitute with mushrooms and vegetable broth.
• Herbal twist: Add dill or parsley for a fresh, aromatic finish.

Storage, freezing & make-ahead

This chowder keeps well for 3–4 days in the refrigerator when stored in an airtight container. Reheat it gently over low heat, stirring often. Avoid boiling to preserve the creamy texture.

For freezing, skip adding the cream before freezing. Freeze the clam and potato base, then stir in cream after reheating. This ensures the chowder maintains its silky consistency.

If you’re preparing ahead, cook everything except the dairy portion. Add cream just before serving for the freshest taste.

Serving ideas & pairings

Clam chowder is hearty enough to be a meal on its own, but pairing it elevates the dining experience:

• Serve with oyster crackers or a slice of warm sourdough bread.
• Pair with a crisp green salad for balance.
• Complement with a glass of chilled white wine, like Sauvignon Blanc.
• Offer alongside a platter of steamed mussels or shrimp cocktail for a seafood feast.

FAQ

Can I use canned clams instead of fresh?
Yes, canned clams are convenient and delicious. Just make sure to include the clam juice for maximum flavor.

How do I thicken my chowder?
You can mash some of the potatoes or add a slurry of flour and water if you prefer a thicker consistency.

Can I make this chowder dairy-free?
Yes, substitute with full-fat coconut milk or a dairy-free cream alternative for a similar texture.

What’s the difference between New England and Manhattan clam chowder?
New England is creamy and white, while Manhattan is tomato-based with a red broth.

Can I double this recipe?
Absolutely! This recipe scales beautifully for larger gatherings or meal prep.

Final thoughts

New England Clam Chowder is a dish that embodies comfort, tradition, and flavor. This contest-winning recipe strikes the perfect balance between creamy, smoky, and briny, making it a true crowd-pleaser. Whether you’re preparing it for a weeknight family dinner or showcasing it at a special event, you’ll find yourself making it again and again. So grab your pot, gather your ingredients, and bring the timeless flavors of New England right into your kitchen.

Contest-Winning New England Clam Chowder

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 6 servings

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Description

Creamy, hearty, and brimming with tender clams, potatoes, and smoky bacon. A comforting classic that’s perfect for chilly evenings.

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Ingredients

• 4 center-cut bacon strips

• 2 celery ribs, chopped
• 1 large onion, chopped

• 1 garlic clove, minced

• 3 medium potatoes, peeled and diced
• 1 1/2 cups clam juice or seafood stock

• 2 cans (6.5 oz each) chopped clams with juice

• 2 cups half-and-half or heavy cream
• 1/2 teaspoon dried thyme

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.

2. Add celery, onion, and garlic to the pot and sauté until softened and fragrant.

3. Stir in diced potatoes and clam juice, then bring to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
4. Add the clams with their juice and gently stir in the half-and-half or cream. Reduce heat and simmer for 5–7 minutes without boiling.

5. Season with thyme, salt, and pepper. Stir in the crispy bacon, garnish with parsley, and serve hot.

Notes

For a thicker chowder, mash some of the potatoes before adding the cream. Serve with oyster crackers or crusty sourdough bread.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American