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The BEST New England Clam Chowder Recipe from Montana Happy

When it comes to classic American comfort food, few dishes evoke the same warmth and nostalgia as a bowl of New England clam chowder. This creamy, hearty soup, bursting with the flavours of the sea, has a rich history steeped in New England’s coastal traditions. Whether enjoyed on a rainy day or savoured on a sun-soaked coastal afternoon, clam chowder has a way of bringing people together around the dinner table. Today, we’re sharing what many consider to be the "BEST" New England clam chowder recipe, inspired by the beautiful state of Montana and cherished family traditions.

Ingredients

To whip up a delightful pot of clam chowder that will leave your guests asking for seconds, you’ll need the following ingredients:

• 2 cans (6.5 oz each) of chopped clams (preferably with juices)
• 4 slices of bacon, chopped (or you may substitute with pancetta)
• 1 medium onion, chopped
• 2 stalks celery, diced
• 1 medium potato, peeled and cubed
• 2 cups chicken broth (or clam juice if preferred)
• 1 cup heavy cream (for that rich, velvety texture)
• 1 tablespoon butter
• Salt and black pepper to taste
• Fresh thyme or dill for garnish (optional)
• Fresh parsley, chopped (for garnish)

Instructions

Follow these easy steps to prepare your chowder:

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crisp. This will add a wonderful smoky flavour to your chowder. Once done, remove the bacon from the pot and let it drain on a paper towel, leaving the rendered fat in the pot.

2. Sauté the Vegetables: In the same pot, add the chopped onion and diced celery to the bacon fat. Sauté the mixture until the onion becomes translucent, about 5 minutes. The aroma will be delightful!

3. Add Potatoes and Broth: Stir in the cubed potato and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

4. Incorporate Clams and Cream: Once the potatoes are cooked, add the canned clams along with their juices. Stir in the heavy cream and allow the chowder to warm through. Make sure not to boil it at this stage to avoid curdling the cream.

5. Season and Serve: Add the butter, and season your chowder with salt and black pepper to taste. Stir in half of the crispy bacon for flavour, reserving the rest for garnish. Ladle the chowder into bowls and garnish with fresh herbs and the remaining bacon.

Serving Suggestions

New England clam chowder is splendid on its own, but for a classic touch, serve it with warm, crusty bread or buttery oyster crackers. A light salad with vinaigrette can also work beautifully, cutting through the richness of the soup.

Tips for the BEST Chowder

• Fresh Clams: If you’re feeling adventurous, you can use fresh clams. Just steam them until they open, and then chop them before adding to the chowder.
• Thicker Chowder: For a thicker consistency, you can mash a few of the potatoes in the pot before adding the cream.
• Cooking Time: Allow the chowder to sit for a bit after cooking. The flavours meld beautifully as it cools, enhancing the overall taste.

Conclusion

This New England clam chowder, inspired by simplicity and treasured family traditions, is sure to become a favourite in your home. With just a handful of ingredients and straightforward steps, you can create a comforting dish that embodies the spirit of New England cuisine. So gather your friends and family, and enjoy a warm bowl of this delicious clam chowder—a perfect way to celebrate the flavours of the coast, whether you’re in the heart of Montana or by the New England shore. Happy cooking!