New England Clam Chowder: A Creamy Delight from the Sea




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New England Clam Chowder, a creamy and comforting soup, is a hallmark of Northeastern American cuisine. Its rich flavors of the sea, combined with the heartiness of potatoes and bacon, make it a beloved dish during cold weather and year-round.

The Story

Originating from the coastal regions of New England, this chowder has been a staple for generations. It’s a testament to the area’s deep fishing traditions and has evolved into a quintessential American dish, celebrated for its simplicity and depth of flavor.

Why You Should Make This Dish

New England Clam Chowder is more than just a soup; it’s a warming, nourishing meal that brings the taste of the Atlantic to your table. It’s perfect for those who appreciate seafood and enjoy the creamy comfort of a well-made chowder.

How to Serve

Serve this chowder hot, garnished with fresh parsley or oyster crackers on top. It pairs wonderfully with crusty bread for dipping. For a complete meal, accompany it with a simple green salad.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little extra milk if the chowder has thickened too much.

Tips for the Perfect Chowder

  • Fresh clams make all the difference. Look for live, tightly closed clams.
  • Cook the bacon until crisp to render out the fat, which adds a smoky depth to the chowder.
  • Be careful not to boil the chowder after adding the milk to prevent curdling.

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