What was the most memorable food from your last vacation? For me, it’s definitely the New England Clam Chowder from Sam’s Chowder House in Half Moon Bay. The beautiful restaurant is famous for its amazing coastal views, creamy clam chowder and lobster roll.
Eating my favorite food from my vacations always brings me happiness. It’s like hitting that magic button on the time machine that suddenly brings you back to the past, along with all the carefreeness and joy of my trips. Wouldn’t it be nice if you could conjure up happiness whenever you wanted? When I saw the sourdough boule in the bread isle while I was doing my routine grocery shopping, I knew I needed to spoil myself with a little “vacation food”. I decided to summon happiness by creating my New England Clam Chowder in a bread bowl.
I like my clam chowder with a healthy twist, packed with clams, potatoes and smoky bacon. I also added sweet potatoes and roasted corn to give a sweeter boost, half-and -half cream to reduce the fat of heavy cream, and oyster crackers for the extra crunch. Served in a rustic bread bowl, it offers the perfect balance of savory and satisfying flavors for any meal.
This easy clam chowder recipe packs a punch with several health-boosting ingredients. Clams are an excellent source of lean protein, packed with omega-3 fatty acids and important minerals like iron and zinc. The addition of sweet potatoes provides a boost of dietary fiber, vitamins A and C, while roasted corn adds natural sweetness and antioxidants. By using half-and-half instead of heavy cream, you’re reducing the overall fat content while still enjoying that rich, creamy texture. Plus, with bacon adding healthy fats and thyme contributing anti-inflammatory properties, this recipe offers indulgence without sacrificing nutritional value.
After the dish was plated, I have to tell you that my plan worked! After each spoonful of the creamy clam chowder, my smile became wider and wider, and it felt like the happiest moment of my day. The happiness must have been contagious, because my family really enjoyed it and started sharing exciting stories from our trip.
I hope you will love the clam chowder and conjure up your own happiness with big smiles while reminiscing about your vacations!
Classic New England Clam Chowder with a Twist
Description
This Classic New England Clam Chowder with a Twist brings together the best of traditional flavors with a fresh, modern touch. Creamy broth, tender clams, smoky bacon, and the added sweetness of roasted corn and sweet potatoes make this a comforting, hearty dish. Perfect for any occasion, it's rich in protein, vitamins, and minerals, ensuring both flavor and nutrition in every bite.
Ingredients
Instructions
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Gather the Ingredients:
Begin by gathering all the ingredients you'll need for the clam chowder. This includes cut baby potatoes, cubed sweet potatoes, chopped celery, chopped onions, crispy bacon strips, canned clams, clam juice, half-and-half, flour, roasted corn, minced garlic, fresh thyme, Better Than Bouillon, salt, pepper, and water. Having everything prepped and measured in advance will make the cooking process smoother and more efficient.
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Cook the Bacon:
Place the bacon strips in a large pot over medium heat. Cook the bacon until it reaches your desired level of crispiness, turning as needed to cook evenly.
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Drain the Bacon:
Once done, remove the bacon from the pot and place it on a paper towel to drain. Leave the bacon fat in the pot as this will add flavor to the base of the chowder.
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Sauté the Vegetables:
In the same pot with the bacon fat, add the diced onions, celery, and roasted corn. Sauté over medium heat, stirring occasionally, until the onions are soft and translucent and the celery is tender. This step builds the flavorful base for your chowder, bringing out the natural sweetness of the vegetables.
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Add the Garlic and Thyme:
Stir in the minced garlic and fresh thyme into the sautéed vegetables. Cook for about 30 seconds, just until fragrant, making sure not to burn the garlic. This step enhances the aromatic depth of your clam chowder, infusing it with fresh, herbal notes.
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Add Potatoes, Clam Juice, and Broth:
Next, add the diced sweet potatoes and regular potatoes to the pot. Pour in the clam juice and water, then stir in a tablespoon of Better Than Bouillon (or another broth concentrate). Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let the chowder simmer until the potatoes are tender, about 15 minutes, allowing all the flavors to meld together beautifully.
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Thicken the Chowder:
In a small bowl, whisk together the flour and half-and-half until smooth and free of lumps. Slowly pour this mixture into the simmering chowder, stirring constantly to combine. Continue to simmer for about 5 minutes, allowing the chowder to thicken and become creamy. Stir occasionally to prevent any sticking at the bottom of the pot.
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Plate and Serve:
Ladle the thickened clam chowder into a rustic bread bowl or a regular bowl. Garnish with crumbled bacon and a sprinkle of fresh thyme or parsley for added color and flavor. Serve immediately while hot, and enjoy this hearty, creamy chowder with a side of oyster crackers or a piece of crusty bread. This dish is perfect for cozy evenings and will impress at any dinner gathering.
Equipment
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Servings 4
- Amount Per Serving
- Calories 799kcal
- % Daily Value *
- Total Fat 16.33g26%
- Saturated Fat 8g40%
- Cholesterol 140.16mg47%
- Sodium 870mg37%
- Potassium 500mg15%
- Total Carbohydrate 46g16%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 83.16g167%
- Vitamin A 1600 IU
- Vitamin C 15 mg
- Calcium 80 mg
- Iron 3 mg
- Vitamin D 40 IU
- Vitamin E 0.4 IU
- Vitamin K 4 mcg
- Thiamin 0.2 mg
- Riboflavin 0.25 mg
- Niacin 2 mg
- Vitamin B6 0.3 mg
- Folate 30 mcg
- Vitamin B12 4 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 200 mg
- Iodine 15 mcg
- Magnesium 0.04 mg
- Zinc 4 mg
- Selenium 20 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 1 mcg
- Molybdenum 0.03 mcg
- Chloride 0.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are some tips for success to ensure your clam chowder turns out perfectly:
- Use Fresh Ingredients: Whenever possible, use fresh clams for the best flavor. If using canned clams, choose high-quality ones and make sure to include the juice for added richness.
- Cook Bacon Slowly: Slowly render the fat from the bacon over medium heat to get it crispy without burning. The bacon fat adds a smoky depth to the chowder.
- Don’t Rush the Simmering: Allow the potatoes to cook slowly in the broth. This helps them become tender while absorbing all the flavors.
- Avoid Overcooking the Clams: If adding fresh or canned clams towards the end, be careful not to overcook them, as they can turn rubbery. Stir them in just long enough to heat through.
- Achieving the Perfect Thickness: The chowder should be creamy, but not too thick. If it becomes too thick, add a little extra broth or half-and-half to thin it to your desired consistency.
- Seasoning Adjustments: Taste and adjust seasoning before serving. Chowder often needs more salt and pepper than expected due to the potatoes absorbing flavors.
- Serve in a Bread Bowl: For a fun and delicious presentation, hollow out a bread loaf to serve the chowder. The bread absorbs the chowder and becomes part of the meal!
- Make It Ahead: Clam chowder tastes even better the next day as the flavors have more time to meld together. If possible, make it a day ahead and reheat it gently before serving.
- Use Half-and-Half for Balance: Half-and-half gives the chowder a creamy texture without the heaviness of heavy cream, keeping the dish lighter and healthier.
These tips will help you create a clam chowder that’s rich, flavorful, and satisfying!
