New England Clam Chowder is a creamy, hearty soup featuring tender clams, potatoes, and smoky bacon. This classic dish is savory, rich, and oh-so-comforting, especially on a cold winter day. Its creamy texture and balance of briny and smoky flavors make it a timeless favorite.
Pair this classic chowder with a glass of Viognier. The wine’s floral aromatics and notes of stone fruit add a touch of brightness that contrasts beautifully with the creamy, savory chowder. Its subtle minerality complements the brininess of the clams, enhancing the overall flavor harmony.
For an alternative, a lightly oaked Chardonnay or a crisp Sauvignon Blanc would also pair wonderfully, bringing complementary acidity and elegance to this hearty soup.
Perfect for cozy dinners or a warm lunch, this chowder and wine pairing is sure to impress.
Ingredients
- 4 slices bacon, diced
- 1 ½ cups chopped onion
- 4 cups peeled and cubed potatoes
- 1 ½ cups water
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 2 (10 ounce) cans minced clams
Directions
Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
Pour in half-and-half and add butter.
Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.
Serve and enjoy!