Creamiest New England Clam Chowder Recipe

New England clam chowder is a rich, creamy soup that is a staple of the Northeastern United States.

This savory soup is made with potatoes, clams, bacon, and other ingredients that come together to create a delicious seafood dish.

In this article, we’ll take a closer look at this recipe, including its history, how to make it literally magical, and how to cook it.

History Of New England Clam Chowder

New England clam chowder has a long history that dates back to the early days of the United States. It is believed that the soup was first made by settlers in the Northeast, who used clams that were abundant in the region.

Over time, the recipe evolved, with various ingredients and seasonings added to create different variations of the soup.

The recipe for New England clam chowder has become a cultural icon of the Northeast, with many restaurants and food establishments serving their own unique versions of the dish. It has also gained popularity around the world, with people from all over trying their hand at making this savory seafood soup.

History Of Kitchen Witchcraft

Kitchen witchcraft is a type of witchcraft that focuses on using ingredients and tools in the kitchen to create magic.

Practitioners of kitchen witchcraft, like us, believe that food and cooking can be a form of spiritual practice and that the act of preparing and sharing food can be a way to connect with the divine.

Some common practices in kitchen witchcraft include using herbs, spices, and other ingredients in spells and rituals, creating homemade potions and remedies, and incorporating magical symbols and sigils into cooking and baking.

For those who practice kitchen witchcraft, the kitchen is a sacred space where magic and nourishment come together to create a harmonious and holistic approach to life.

How To Make Clam Chowder Into A Spell Or Ritual

When you practice kitchen witchcraft, it’s very easy to transform any recipe into a spell or ritual. In fact, this is how potions came into existence.

For this clam chowder recipe, we’ll look at the magical properties and spiritual symbolism of each ingredient.

When you add each ingredient to the dish, visualize it adding the following vibrations to anyone who eats it.

Magical Properties Of:

• Clams: Grounding, happiness, protection
• Potatoes: Grounding, protection, stability
• Butter: Smooth changes
• Bacon: Preservation
• Onions: Anti-hex, grounding, protection
• Celery: Concentration, mental awareness
• Garlic: Health, protection
• Bay Leaf: Energy boosting, luck, protection
• Flour: Binding, energy boosting, vitality
• Half & Half: Smooth changes

As you can see, clam chowder makes an amazing kitchen witch spell for grounding and good health!

Ingredients For New England Clam Chowder

To make New England clam chowder, you’ll need the following ingredients:

• 3, 8-ounce bottles clam juice
• 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
• 2 tablespoons (1/4 stick) butter
• 3 slices bacon, finely chopped
• 2 cups chopped onions
• 1 1/4 cups chopped celery with leaves (about 2 large stalks)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1/4 cup all-purpose flour
• 6, 6 1/2-ounce cans chopped clams, drained, juices reserved
• 1 1/4 cups half and half

Instructions For Making New England Clam Chowder

Now that you have all of your ingredients, it’s time to start making your New England clam chowder. Here are the instructions:

1. Bring bottled clam juice and potatoes to boil in a large pot over high heat.
2. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
3. In a fresh, large, heavy stockpot, melt butter over medium heat.
4. Add bacon and cook until bacon begins to brown, about 8 minutes.
5. Add onions, celery, garlic, and bay leaf and sauté until vegetables soften, about 6 minutes.
6. Stir in flour and cook for 2 minutes (do not allow flour to brown).
7. Gradually whisk in reserved juices from clams.
8. Add potato mixture, clams, and half and half.
9. Simmer chowder for 5 minutes to blend flavors, stirring frequently.
10. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.)

Tips for Making the Perfect New England Clam Chowder

• Don’t let the flour brown when making the roux – this can affect the taste and texture of the chowder.
• Be sure to stir the chowder frequently while it simmers to prevent sticking and burning.
• Season the chowder to taste with salt and pepper – this will enhance the flavors of the soup.

Print

Creamy New England Clam Chowder

A perfectly savory, creamy bowl of clam chowder that's perfect for making you feel warm, cozy, and protected.

Course Soup

Cuisine American

Keyword chowders

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 204kcal

Equipment

• 1 Vegetable peeler
• 1 Cutting board
• 1 Knife
• 1 Large pot
• 1 Large, heavy stockpot

Ingredients

• 24 ounces Clam juice
• 1 pound Russet potatoes peeled, cut into 1/2-inch pieces
• 2 tablespoons Butter
• 3 slices Bacon finely chopped
• 2 cups Onions chopped
• 2 stalks Celery with leaves chopped
• 2 cloves Garlic chopped
• 1 Bay leaf
• ¼ cup All-purpose flour
• 6 6.5 ounce cans Chopped clams drained, juices reserved
• 1 ¼ cups Half and half

Instructions

• Bring bottled clam juice and potatoes to boil in a large pot over high heat.
  24 ounces Clam juice, 1 pound Russet potatoes
• Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
• In a fresh, large, heavy stockpot, melt butter over medium heat.
  2 tablespoons Butter
• Add bacon and cook until bacon begins to brown, about 8 minutes.
  3 slices Bacon
• Add onions, celery, garlic, and bay leaf and sauté until vegetables soften, about 6 minutes.
  2 cups Onions, 2 stalks Celery with leaves, 2 cloves Garlic, 1 Bay leaf
• Stir in flour and cook for 2 minutes (do not allow flour to brown).
  1/4 cup All-purpose flour
• Gradually whisk in reserved juices from clams.
  6 6.5 ounce cans Chopped clams
• Add potato mixture, clams, and half and half.
  1 1/4 cups Half and half
• Simmer chowder for 5 minutes to blend flavors, stirring frequently.
• Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.)

Notes

• Don’t let the flour brown when making the roux – this can affect the taste and texture of the chowder.
• Be sure to stir the chowder frequently while it simmers to prevent sticking and burning.
• Season the chowder to taste with salt and pepper – this will enhance the flavors of the soup.

Nutrition

Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 410mg | Potassium: 458mg | Fiber: 2g | Sugar: 7g | Vitamin A: 397IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg

New England clam chowder is a delicious seafood soup that is perfect for a cold winter day or a warm summer evening. With its rich, creamy texture and savory flavor