Clam chowder, the iconic soup of the New England region in the U.S., is a thick, creamy, and comforting dish with a history that spans hundreds of years. Originating in the 18th century, this dish has become a symbol of the American East Coast, thanks to its simple, flavorful ingredients and its creamy consistency, perfectly suited to the region’s weather. Anyone who has experienced a winter in New England knows exactly how this steaming soup is all you need on a day when the cold paints your cheeks red. Made with fresh clams, which are also characteristic of New England, and milk or cream, sometimes served with crispy bacon and topped with salty crackers, New England clam chowder was love at first taste for me.
There are other versions of this clam soup. For example, Manhattan clam chowder uses tomatoes instead of milk, but the New England version has remained faithful to the creamy base that makes it so popular. In fact, states like Maine have even made this a legal requirement: in Maine, it’s illegal to use tomatoes instead of milk in an authentic clam chowder! I discovered this soup during a trip to New England and tried to recreate it upon returning home, using ingredients that were easy to find here. The result was an adapted version that still aimed to capture the richness and flavor of the original.
INGREDIENTS:
200 g frozen seafood mix (seafood cocktail)
200 ml cooking cream
100 ml milk (for a lighter texture)
3-4 slices of bacon, cooked until crispy and chopped
2 small potatoes (cubed)
1 small onion, finely chopped
1-2 celery sticks, chopped
2 garlic cloves, finely minced
1 tablespoon butter
Salt and pepper to taste
Saltine crackers (for serving)
Preparation:
I started by boiling the cubed potatoes in a pot of water. Meanwhile, in a pan, I cooked the bacon until crispy, then placed it on a paper towel to absorb the excess grease. In a pot, I melted a tablespoon of butter and sautéed the finely chopped onion, garlic, and celery sticks until softened.
To recreate the creamy texture characteristic of clam chowder, I poured the cooking cream over the vegetables, followed by the milk, allowing everything to simmer on low heat, stirring occasionally until the soup thickened slightly. I drained the potatoes and added them to the pot. Finally, I stirred in the seafood mix and seasoned with salt and pepper, letting the soup simmer for no more than 10 minutes.
When serving, I topped each bowl with crispy bacon and saltine crackers (known as oyster crackers over there), for that signature crunch of authentic New England clam chowder. The best clam chowder I’ve ever had during my trip to New England had the addition of bacon – so I kept this idea because, honestly, is there anything that doesn’t get better with crispy bacon?
Of course, fresh, large, meaty clams like those from Maine would have been ideal. But this more home-style adaptation turned out to be perfect for a cool evening, and I even shared it with friends, who enjoyed it just as much as I did.
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