Looking for a cozy and delicious dish that requires minimal cleanup? This one pot recipe delivers the comforting flavors of a classic New England clam chowder with a twist—parsnips and sweet corn add a unique depth to this creamy dish.
Perfectly portioned for two, it’s an easy and flavorful meal that’s ready in under an hour. Here’s what makes this recipe a must-try!
Why Parsnips Add a Unique Twist
Parsnips aren’t your typical chowder ingredient, but they bring a subtle sweetness that complements the brininess of the clams. Their earthy, nutty undertones pair beautifully with the creamy texture of the chowder.
If you’re new to using parsnips, this dish is a great introduction to their versatility. You can even swap them out for other root vegetables like celery root or turnips for a different flavor profile.
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Quick Tips for Perfect Results
This one pot recipe is straightforward, but a few tips will ensure your chowder turns out perfectly every time:
- Cook the bacon until crisp: This adds a smoky depth to the base of the soup and provides a flavorful garnish if you save a bit to sprinkle on top.
- Use fresh or frozen corn: Frozen corn is a convenient option that ensures sweetness, but fresh corn kernels add an extra layer of texture.
- Don’t skip the thyme: A hint of thyme enhances the overall flavor and ties all the ingredients together beautifully.
Small tweaks like these make all the difference in achieving a rich and satisfying dish.
Ideal for Two: A Comforting & Intimate Meal
This recipe is perfectly portioned for two, making it ideal for a cozy date night or a warm meal with a loved one. It’s satisfying without being overly heavy, and the creamy broth feels indulgent yet balanced.
Plus, the one-pot aspect means less cleanup—more time to savor your meal and relax.
How to Customize for Dietary Needs
This chowder is versatile and can easily be adapted to fit dietary preferences:
- Gluten-free: Substitute the all-purpose flour with a gluten-free alternative like rice flour or a thickening agent like cornstarch.
- Dairy-free: Replace the heavy cream with coconut cream or a dairy-free milk alternative for a slightly lighter version.
- Vegetarian: Skip the clams and bacon, and add smoked paprika or liquid smoke to replicate the smoky flavor. Incorporate hearty vegetables like mushrooms or potatoes for extra substance.
These modifications make it easy to tailor the recipe to your needs without compromising on flavor.
Serving & Pairing Suggestions
This one pot recipe shines on its own, but you can elevate the meal with a few simple accompaniments. Serve with crusty sourdough bread or oyster crackers to soak up the creamy broth.
For a refreshing contrast, pair the chowder with a light side salad featuring crisp greens and a citrus vinaigrette. A glass of chilled white wine, like Sauvignon Blanc, complements the dish beautifully.
Best New England Clam Chowder with Parsnips for Two One Pot Recipe
Equipment
- Large saucepan
Ingredients
- 2 slices bacon cut into 1/4-inch pieces
- 1 small onion chopped fine
- 1/2 teaspoon minced fresh thyme or ⅛ teaspoon dried thyme
- 1 1/2 tablespoons all-purpose flour
- 2 6 1/2-ounce cans minced clams, drained with juice reserved
- 1 8-ounce bottle clam juice
- 4 ounces parsnips peeled and cut into ½-inch pieces
- 1/2 cup heavy cream
- 1/2 cup frozen corn thawed
Instructions
Prepare the Base:
- In a large saucepan, cook bacon over medium heat until crisp, about 5 to 7 minutes.
- Add onion and cook until softened, approximately 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute. Slowly whisk in reserved clam juice and bottled clam juice, scraping up browned bits and smoothing out lumps.
Add Vegetables and Cook:
- Stir in parsnips and bring the mixture to a simmer. Cook until the parsnips are tender, about 10 minutes.
- Add cream, corn, and clams, and cook until heated through, approximately 3 minutes.
Season and Serve:
- Remove from heat and season with salt and pepper to taste. Serve immediately.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.