New England Clam Chowder With Shrimp: A Taste of the Coast

The first time I tasted true New England clam chowder, I was huddled in a tiny, windswept shack overlooking the frigid Atlantic. The salty air stung my face, but the creamy, comforting warmth of that chowder chased away the chill. The subtle sweetness of the clams, the tender potatoes, and the hint of brine – it was pure magic in a bowl. It wasn’t just a meal; it was an experience, a taste of New England’s heart and soul. I’ve been chasing that feeling ever since, and this recipe, inspired by a treasured memory, gets me pretty darn close, especially with the delightful addition of shrimp.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 8
• Yield: About 4 quarts
• Dietary Type: Not Gluten-Free, Contains Dairy

Ingredients

• ½ lb bacon, chopped
• 1 ½ cups sweet onions, diced
• 3 stalks celery, diced
• 4 medium potatoes, unpeeled, scrubbed and diced
• 3 (8 ounce) bottles clam juice
• 6 (6 ½ ounce) cans clams, chopped
• 1 tablespoon fresh coarse ground black pepper
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 cup flour
• 1 cup butter
• 1 ounce sherry wine
• 3 tablespoons fresh parsley, chopped
• 1 (9 ounce) package oyster crackers
• 1 quart light cream
• 1 quart whole milk
• Dash paprika
• 1 lb medium shrimp, peeled and deveined (add with the clams)

Equipment Needed

• Large stockpot
• Small saucepan
• Whisk
• Wooden spoon

Instructions

1. Begin by preparing the clams. Rinse and drain the canned clams, being sure to reserve the liquid from the cans. Set the drained clams aside for later use.
2. In a large stockpot over medium heat, cook the chopped bacon until it is crisp. It is important not to drain any of the bacon fat, as this contributes significantly to the flavor of the chowder.
3. Add the diced onion and celery to the stockpot with the bacon and bacon fat. Saute until the vegetables are soft and translucent, stirring frequently to prevent burning.
4. Once the onion and celery are softened, add the fresh coarse ground black pepper, dried marjoram, and dried thyme to the pot. Stir to combine, allowing the herbs and spices to bloom in the warmth of the bacon fat and vegetables.
5. Pour the bottled clam juice and the reserved clam juice from the canned clams into the stockpot. Stir to incorporate.
6. Add the diced potatoes to the chowder base. Bring the mixture to a simmer, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. A fork should easily pierce the potatoes when they are done.
7. While the potatoes are simmering, prepare the roux. In a small saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly to create a smooth, light roux. Continue to cook the roux for a few minutes, stirring continuously, until it is lightly golden. This process helps to eliminate the raw flour taste.
8. Once the potatoes are soft, slowly add the prepared roux to the chowder in the stockpot, stirring constantly to ensure it is fully incorporated and to prevent any lumps from forming. Continue to stir until the chowder has thickened to your desired consistency.
9. Now, add the cooked shrimp and drained clams to the chowder. Stir gently to mix them throughout the chowder base.
10. At this point, the chowder base can be refrigerated for up to 3 days or frozen for later use. If refrigerating or freezing, allow the chowder to cool completely before storing in an airtight container.
11. To serve, add 1 quart of light cream and up to 1 quart of whole milk to the chowder, adjusting the amount of milk to achieve your desired consistency. Gently heat the chowder over medium-low heat, being careful not to boil it.
12. Right before serving, stir in the sherry wine and the fresh chopped parsley.
13. Serve the New England Clam Chowder with Shrimp hot, topped with a dash of paprika and plenty of oyster crackers.

Expert Tips & Tricks

• Don’t skip the bacon fat: It adds a depth of smoky flavor that is essential to the chowder. If you’re concerned about the fat content, you can use less bacon, but don’t omit it entirely.
• Use good quality clams: The better the quality of the clams, the better the flavor of the chowder. Look for canned clams that are packed in their own juice, and avoid clams that have a strong, fishy odor.
• Make it ahead: This chowder is even better the next day, as the flavors have had time to meld together. Make it a day or two in advance and store it in the refrigerator.
• Adjust the thickness: If the chowder is too thick, add more milk or clam juice to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Add a kick: For a spicy twist, add a pinch of red pepper flakes to the chowder along with the other herbs and spices.

Serving & Storage Suggestions

Serve this New England Clam Chowder with Shrimp hot, ideally in warmed bowls. A sprinkle of fresh parsley and a dash of paprika add a pop of color and freshness. A side of crusty bread or oyster crackers is a must for soaking up every last drop.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw the chowder in the refrigerator overnight (if frozen), then gently heat it in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	547 kcal	N/A
Total Fat	33.8 g	52%
Saturated Fat	18.3 g	91%
Cholesterol	106.4 mg	35%
Sodium	1023.4 mg	43%
Total Carbohydrate	41.6 g	14%
Dietary Fiber	2.6 g	10%
Sugars	6.2 g	N/A
Protein	19.3 g	39%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: To make this chowder gluten-free, substitute the all-purpose flour with a gluten-free flour blend when making the roux. Ensure the oyster crackers are also gluten-free.
• Dairy-Free: For a dairy-free version, use a plant-based butter alternative and substitute the light cream and whole milk with a combination of unsweetened cashew milk and coconut cream.
• Seafood Medley: Add other types of seafood, such as scallops or cod, for a more complex flavor profile. Adjust cooking times accordingly.
• Vegetarian: While not traditional, you can make a vegetarian version by omitting the bacon and using vegetable broth instead of clam juice. Consider adding sautéed mushrooms for an umami flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh clams instead of canned clams?
A: Absolutely! Fresh clams will add an even more authentic flavor. You’ll need about 2 pounds of fresh clams. Steam them open, reserve the liquid, and chop the clam meat before adding it to the chowder.

Q: Can I freeze this chowder?
A: Yes, you can freeze the chowder base (before adding the cream) for up to 2 months. Thaw it in the refrigerator overnight before reheating and adding the cream, sherry, and parsley.

Q: How do I prevent the potatoes from becoming mushy?
A: Choose a waxy potato variety like Yukon Gold or red potatoes. These hold their shape better during cooking. Also, avoid overcooking the potatoes.

Q: Can I add other vegetables to this chowder?
A: Yes, feel free to add other vegetables like corn or leeks for a different flavor profile.

Q: What if I don’t have sherry wine?
A: If you don’t have sherry wine, you can substitute it with a dry white wine or a tablespoon of apple cider vinegar for a similar tang.

Final Thoughts

So, there you have it: my take on a New England classic, elevated with the sweet, succulent addition of shrimp. It’s a dish that warms the soul, evokes memories of salty air and crashing waves, and brings people together around the table. Don’t be afraid to experiment and make it your own. Most importantly, enjoy the process and savor every spoonful! Let me know in the comments how your chowder turns out – I’d love to hear your variations and tips! And while you’re at it, why not pair this hearty chowder with a crisp Sauvignon Blanc or a local craft beer? Cheers to coastal comfort food!