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New England Clam Chowder

Our New England clam chowder is a milk/cream-based, thick, savory soup made with a lot of clams as the main ingredient. It is loaded with smokey bacon, leeks, potatoes and fresh herbs. We served this soup with puff-pastry dilly crackers.
5 from 11 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 316kcal
Author: Pat Nyswonger

Ingredients

For the Chowder:

  • 4 slices of bacon
  • 2 medium leeks rinsed of soil and finely sliced, white part only
  • 2 stalks celery finely chopped
  • 1 8-oz. bottle of clam juice
  • 2 cups low-sodium chicken broth
  • 1 cup white wine
  • 1 pound Yukon Gold Potatoes peeled and diced small
  • 1/2 teaspoon dried dill
  • Sea salt and freshly ground black pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 16 oz. container of frozen clams defrosted—undrained
  • 1/4 cup finely chopped fresh chives

For the puff pastry crackers:

  • 1 sheet of puff pastry dough thawed
  • 1 tablespoon flour
  • 1 egg
  • 1 tablespoon cold water
  • 1 tablespoon dried dill
  • kosher salt

Instructions

  • Over medium heat, add the bacon to a large saucepan and cook until crispy.
  • Remove with a slotted spoon and drain on a paper towel-lined plate and when cool chop finely and reserve.
  • In the same saucepan, still over medium heat, add the sliced leeks to the bacon fat and cook until soft. Add the clam broth, chicken broth, white wine and the grated potatoes. Add the dried dill, sea salt and black pepper. Bring to a boil then reduce to simmer and cook until the potatoes are tender, about 10 minutes.
  • In another large pot or a Dutch oven set over a medium-low heat, add the butter and when it has melted stir in the flour and cook the mixture stirring it until the flour is just beginning to color lightly. Do not brown. Slowly whisk the milk and cream into the flour mixture and cook until thickened.
  • Stir in the potato mixture and the clams, simmer on low for about 5 minutes. Ladle the chowder into bowls and garnish with the chopped bacon and dill. Serve with the puff pastry dilly crackers

For the puff pastry crackers:

  • Preheat the oven to 400°F
  • You will need 2 baking sheets, one to bake the crackers on and one to stack on top of the crackers while they bake.
  • Cut 2 pieces of parchment paper to fit baking sheets.
  • Place the parchment paper on a work surface and sprinkle with flour; unroll the sheet of puff pastry onto the parchment paper. Roll the pastry out to the size of the parchment paper.
  • In a small dish mix the egg and water together as an egg-wash and brush onto the puff pastry. Sprinkle with the dried dill and salt. With a sharp knife, cut the pastry into squares, being careful not to cut the parchment paper.
  • Carefully, slide the parchment paper with the cut pastry onto one of the baking sheets, place the second piece of parchment paper on top of the pastry and place the second baking sheet on top of the parchment paper. This will keep the puff pastry flat and bake into crisp crackers.
  • Transfer the set of baking sheets to the middle rack of the oven and bake for 25-30 minutes. Remove from the oven and allow to cool on a wire rack.

Nutrition

Serving: 1 | Calories: 316kcal | Carbohydrates: 22g | Protein: 15g | Fat: 16g | Cholesterol: 70mg | Sodium: 630mg