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Kid-Approved Homemade New England Clam Chowder (Best Easy Recipe)

kid-approved homemade New England clam chowder - featured image
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A creamy, comforting New England clam chowder made with simple ingredients like canned clams, frozen fish, and evaporated milk. This kid-approved recipe is quick, budget-friendly, and perfect for busy weeknights.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (or clam juice)
  • 2 cups whole milk
  • 1 cup heavy cream (or evaporated milk)
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 2 cans (6.5 ounces each) chopped clams, undrained
  • 8 ounces frozen cod or haddock fillets, thawed and cut into chunks
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • Oyster crackers or crusty bread, for serving

Instructions

  1. Cook the bacon: Place your Dutch oven over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes until the mixture is clumpy and pasty.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once incorporated, add the milk and heavy cream (or evaporated milk). Stir well and bring to a gentle simmer.
  5. Cook the potatoes: Add the diced potatoes to the pot. Season with dried thyme, smoked paprika, and a pinch of salt and pepper. Let simmer gently for 12-15 minutes until the potatoes are fork-tender.
  6. Blend for creaminess: Using an immersion blender, carefully blend about half of the chowder directly in the pot until creamy with some chunks remaining. Alternatively, transfer 2 cups to a regular blender, blend until smooth, and return to the pot.
  7. Add the seafood: Drain the canned clams, reserving the liquid. Add the clam liquid and the chopped frozen fish to the pot. Gently stir and simmer for 5 minutes. Then add the drained clams and cook for another 3-4 minutes until the fish is cooked through.
  8. Finish and serve: Taste and adjust seasoning with salt and pepper. Stir in the reserved crispy bacon bits, reserving a few for garnish. Ladle into bowls, top with bacon and oyster crackers, and serve immediately with crusty bread.

Notes

For a dairy-free version, substitute milk and cream with full-fat canned coconut milk and use olive oil instead of bacon fat. For a vegetarian option, omit bacon, clams, and fish; use vegetable broth and add 2 cups of diced carrots, celery, and corn. To make ahead, prepare the base through step 5, cool, and refrigerate; reheat gently before blending and adding seafood. The chowder thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

Keywords: New England clam chowder, kid-friendly, easy chowder, homemade clam chowder, quick dinner, family meal, seafood chowder

Find it online: https://ovenmila.com/kid-approved-homemade-new-england-clam-chowder-best-easy-recipe/