Are you craving a creamy, flavorful chowder with a hint of the ocean? Look no further than Bar Harbor Clam Chowder. This classic New England recipe is full of flavor and perfect for a chilly day. The combination of flavorful ingredients makes this chowder a comforting and hearty meal that your family will love.
So, are you interested to learn how to make this classic chowder? Read on to learn the simple steps for making Bar Harbor Clam Chowder.
What Is bar harbor clam chowder?
Bar Harbor Clam Chowder is a traditional New England chowder recipe. It’s made with a combination of clams, potatoes, onion, bacon, and half and half. The soup is thickened with a roux (flour and butter) and seasoned to perfection with salt and pepper.
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Where Did I First Try bar harbor clam chowder?
I first tried Bar Harbor Clam Chowder at Dunkin’ Donuts. I had walked into the store on a cold, rainy day and saw the special of the day was a cup of clam chowder. The idea of that creamy, flavorful soup sounded perfect for such a dreary day so I decided to give it a try.
When I got my cup of chowder, it was hot and smelled delicious. I took a spoonful and the taste did not disappoint! The clams were sweet and briny, the potatoes were creamy and flavorful, the bacon added a smoky flavor to the soup, and the half-and-half gave it an extra creamy texture.
All these flavors combined together made one amazing chowder that I knew I had to have again. Not only was the taste of the soup amazing, but the texture of it was equally as perfect.
The potatoes were cooked perfectly and melted in my mouth with every bite. The bacon added a nice crunchy texture and the clams, though small, still had their own unique texture that contributed to the overall flavor of the soup.
I quickly became a fan of Bar Harbor Clam Chowder and it has become one of my go-to dishes when I’m in the mood for comfort food. It’s so easy to make, too – all you need is a few simple ingredients.
These ingredients all come together to make a soup that’s creamy, flavorful, and comforting. If you’re looking for an easy, delicious, and warm meal on a cold day, this chowder is the perfect choice.
When I want to jazz things up a bit, I like to add some freshly chopped chives or crackers to my chowder for a bit of extra flavor and texture. The chives add a nice hint of onion flavor while the crackers give the soup some added crunch.
No matter how you like your Bar Harbor Clam Chowder, it’s sure to be a hit with everyone in your family. This recipe is so easy to make and always comes out delicious. So the next time you’re in the mood for some comfort food, give this classic chowder a try! You won’t regret it.
Ingredients
For the chowder:
- Clams: The most crucial ingredient for this chowder is clams! The freshness of the clams will make or break this soup. If you choose to use canned clams, look for a good quality brand with large chunks of clam in the broth.
- Potatoes: Yukon Gold potatoes work best in this recipe, as they are creamy and not overly starchy once cooked.
- Onion: The onion adds an extra layer of flavor to the clam chowder.
- Bacon: Bacon is optional, but it does add a nice smoky flavor and texture to the chowder.
- Half and Half: This is what makes this soup so creamy and delicious! You can use heavy cream if you prefer.
- Butter: Butter helps thicken the soup and adds an extra layer of flavor. On top of that, it helps to create the perfect roux.
- Flour: The flour and butter are combined together to form a roux, which is used to thicken the soup.
- Salt & Pepper: This ingredient help to season the soup.
For Garnish:
- Chives: Chopped fresh chives are a great topping for this clam chowder. They add a nice pop of color and flavor.
- Crumbled crackers: Crumbled crackers, such as oyster or saltine crackers, add a nice crunchy texture to the soup.
Cooking Directions
Step 1
In a large pot, cook bacon over medium heat until crisp. Transfer to a plate and set aside. Melt butter in the same pan and add onions and potatoes. Cook for about 5 minutes or until they are tender.
Step 2
Add flour to the pan and stir to combine with vegetables. Then add clam juice, chopped clams with juice, and half and half. Bring to a boil and reduce heat to a simmer.
Step 3
Cook for about 15 minutes or until potatoes are soft. Add salt and pepper to taste. Ladle into serving bowls and top with bacon, chopped chives, and crumbled crackers if desired.
Cooking Tips
- Be sure to rinse the clams well before using to get rid of any sand or grit.
- If you choose to use canned clams, be sure to use a good quality brand with large chunks of clam in the broth.
- Make sure not to overcook your potatoes, as they can become mushy and break apart.
- If the chowder is too thick for your liking, you can thin it out with a bit more half-and-half or clam juice.
- Taste the chowder before serving and adjust the seasoning as needed.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have all of the ingredients on hand, there are some substitutions that can be made. For example, instead of clams, you could use shrimp or even canned tuna. You could also substitute chicken broth for the clam juice. Additionally, if you don’t have half and half on hand, you can use heavy cream or whole milk in its place.
Bar Harbor Clam Chowder Recipe
Equipment
- Skillet
- spoon etc.
Ingredients
- 13 ounces clams plus juice 2 cans
- 8 ounces of the clam juice bottle
- 1 small onion
- 2 large Yukon gold potatoes
- 1 cup half and half
- 2 slices bacon
- 2 TBS butter
- 1 rounded TBS flour
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
For garnish:
- Chopped chives
- 3 tbs Chowder crackers
Instructions
- In a large pot, cook bacon over medium heat until crisp. Transfer to a plate and set aside. Melt butter in the same pan and add onions and potatoes. Cook for about 5 minutes or until they are tender.
- Add flour to the pan and stir to combine with vegetables. Then add clam juice, chopped clams with juice, and half and half. Bring to a boil and reduce heat to a simmer.
- Cook for about 15 minutes or until potatoes are soft. Add salt and pepper to taste. Ladle into serving bowls and top with bacon, chopped chives, and crumbled crackers if desired.
Notes
- Be sure to rinse the clams well before using to get rid of any sand or grit.
- If you choose to use canned clams, be sure to use a good quality brand with large chunks of clam in the broth.
- Make sure not to overcook your potatoes, as they can become mushy and break apart.
- If the chowder is too thick for your liking, you can thin it out with a bit more half-and-half or clam juice.
- Taste the chowder before serving and adjust the seasoning as needed.
Nutrition Information
This recipe makes approximately 4 servings with each bowl containing about 400 calories.
- Total fat: 21g
- Saturated fat: 13g
- Cholesterol: 79 mg
- Sodium: 707mg
- Potassium: 513mg
- Carbohydrates: 32g
- Protein: 14g
How to Store Leftover bar harbor clam chowder?
Leftover chowder can be stored in an airtight container and refrigerated for up to 3 days. If you are planning on freezing the chowder, it is best to freeze it without the garnishes as they will not freeze well.
To thaw, place in the refrigerator overnight or until completely thawed. Reheat on the stovetop or in the microwave until heated through.
FAQs
Can pregnant women eat this?
Yes, this is a safe dish to consume while pregnant as long as the clams used are fresh and properly cooked. The only ingredients that could pose a risk would be the half and half, so if you are concerned about consuming dairy products while pregnant, you can substitute with heavy cream or whole milk.
What can I use instead of half and half?
Heavy cream or whole milk can be used in place of half and half if desired. The texture may be slightly different but the flavor should remain the same.
Can I use a different type of potato?
Yes, any type of waxy potato can be used in this recipe. Red potatoes, Yukon Gold potatoes, and russet potatoes are all good choices. Just make sure that the potatoes are evenly cut so they cook consistently.
Wrapping Up
Thanks for reading this recipe on Bar Harbor Clam Chowder. This classic New England-style chowder is filled with flavors of the sea and is perfect for a chilly day. Loaded with clams, potatoes, onions, bacon, and half and half, this soup is sure to become a family favorite!
Plus it’s surprisingly easy to make so you don’t have to spend hours in the kitchen. I hope you enjoyed making this delicious Bar Harbor Clam Chowder! Let your friends and family know about the recipe by sharing it with them.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
Looks delicious!