New England Clam Chowder from Slapfish features tender clams, diced potatoes, and fresh herbs simmered in a creamy, velvety broth, garnished with crispy bacon and served hot in a classic bowl for a comforting coastal experience.
Equipments
- Large pot or Dutch oven
- Ladle
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups
- Measuring spoons
- Mixing bowl
- Potato peeler
- Colander
- Slotted spoon
- Soup bowls
- Tongs (for bacon)
- Skillet (for bacon, if cooked separately)
Ingredients
- 4 slices bacon
- 1 lb (450g) fresh clams (or canned clams with juice)
- 2 cups diced Yukon gold potatoes
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups clam juice (or reserved from canned clams)
- 1 cup whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Oyster crackers (for serving, optional)
When preparing New England Clam Chowder, using fresh clams is ideal for the best flavor, but canned clams with their juice provide a convenient alternative without compromising taste. Yukon gold potatoes are preferred for their creamy texture and ability to hold shape during simmering. Fresh herbs like thyme and parsley enhance the dish's aromatic profile, so use them fresh when possible to elevate the chowder's coastal essence. Bacon cooked separately in a skillet adds a crispy garnish that contrasts nicely with the creamy broth. Your homemade New England Clam Chowder from Slapfish copycat menu will capture the authentic taste of the coast, perfect for a comforting meal.
Instructions
- Dice bacon and cook in skillet or large pot until crispy; remove with slotted spoon and set aside.
- If using fresh clams, clean thoroughly, steam until opened, remove clams from shells, and chop; reserve clam juice. (Skip if using canned clams.)
- In the same pot, melt butter over medium heat; sauté onion, celery, and garlic until soft and fragrant.
- Sprinkle flour over vegetables; cook and stir for 2–3 minutes to form a roux.
- Gradually whisk in clam juice, scraping bottom of pot to deglaze.
- Add diced potatoes, bay leaf, and thyme; bring to a gentle simmer.
- Cook until potatoes are tender, about 10–15 minutes.
- Reduce heat to low; stir in milk and heavy cream.
- Add chopped clams; simmer gently, do not boil.
- Season with salt and black pepper to taste.
- Remove bay leaf; stir in fresh parsley.
- Ladle into soup bowls.
- Garnish with reserved crispy bacon and oyster crackers if desired.
- Serve hot.
Substitution
New England Clam Chowder from Slapfish copycat menu delivers a rich blend of tender clams, creamy broth, and fresh herbs, making it a classic coastal comfort dish. You can substitute fresh clams with canned clams and their juice when fresh is unavailable, though the flavor might be slightly less vibrant. For a dairy-free alternative, use coconut milk or almond milk instead of whole milk and heavy cream, but this will alter the chowder's traditional creaminess. Yukon gold potatoes provide the perfect texture, but russet potatoes can work as a substitute if diced slightly smaller. When cooking bacon, using a skillet separately allows for crispier pieces, enhancing the texture as a garnish.
Tips
Make sure to cook the bacon until crispy to add a satisfying crunch and smoky flavor that enhances the chowder's creamy texture. When using fresh clams, thoroughly clean and carefully steam them until they open to avoid any grit in your dish. Whisk the clam juice in gradually after making the roux to prevent lumps and incorporate depth into the broth. You'll want to simmer the chowder gently after adding clams, as boiling can toughen the delicate seafood and ruin the smooth consistency.
Nutritions
New England Clam Chowder from Slapfish provides a balanced mix of protein from fresh clams and fat from creamy dairy ingredients like whole milk and heavy cream. The Yukon gold potatoes supply a good source of carbohydrates and dietary fiber, while fresh herbs like thyme and parsley add antioxidants without extra calories. Crispy bacon contributes savory flavor and a small amount of saturated fat, enhancing the chowder's richness. Your meal offers essential vitamins, minerals, and a satisfying coastal-inspired nutrition profile perfect for warming comfort food.
Storage
Store New England Clam Chowder in an airtight container in your refrigerator for up to 3 days to maintain its creamy texture and fresh flavors. Reheat gently over low heat, stirring occasionally to prevent curdling or separating. Avoid freezing, as the dairy and potatoes may become grainy or watery upon thawing.
Variation or Alternatives
For a variation, swap Yukon gold potatoes with Russet potatoes for a fluffier texture or add diced carrots for a hint of sweetness. Substitute half the heavy cream with half-and-half to reduce richness while maintaining creaminess in your chowder. Use smoked paprika or a dash of hot sauce to introduce a subtle smoky or spicy kick. You can also cook bacon directly in the pot to infuse the base with smoky flavor, enhancing the overall depth of your clam chowder.
Allergies
New England Clam Chowder contains shellfish, specifically clams, which can trigger severe allergic reactions in individuals with shellfish allergies. The presence of dairy ingredients like whole milk and heavy cream may also pose risks for those with lactose intolerance or milk protein allergies. You should exercise caution and verify all ingredients to avoid potential allergens.
Why this recipe?
Slapfish's New England Clam Chowder stands out for its creamy texture, fresh clams, and balanced seasoning that captures the essence of traditional coastal flavors. The chowder's rich broth combined with tender potatoes and herbs creates a comforting dish that resonates with seafood lovers. Making a copycat version allows you to recreate this authentic taste at home, ensuring you control ingredient quality and customize spice levels. Your homemade chowder can replicate Slapfish's culinary excellence while offering a satisfying, cost-effective meal experience.