New England Clam Chowder Recipe
Classic Chowder Thick with Clams Potatoes Bacon Onion Celery & Cream
Traditional white clam chowder usually associated with coastal New England. Thick, creamy, chunky and loaded with flavor, this chowder will conjure up visions of Maine.
"Chowdah" ~ New England and Beyond
When you think of thick white clam chowder, thoughts of Maine and the rocky coastline come to mind. Even though New England clam chowder is loved in all six states, each recipe is unique to their location and the ingredients available. In Downeast Maine, "chowdah" is served in a crock or bowl with oyster crackers, which by the way, have nothing to do with oysters.
Rhode Island's version of clam chowder is a clear fish broth made with quahogs or fish, potatoes, onions and celery. Most Rhode Islanders swear by red chowder made with tomatoes and served with clam cakes, although it most closely resembles Manhattan clam chowder. Take a unique tour and Eat Your Way Through Rhode Island.
On the other side of the country, San Francisco also boasts some famous clam shacks like the ones on Fisherman's Wharf. In San Francisco, their New England-style chowder is served in an authentic San Fransisco sourdough bread bowl.
Tips, Tools and Techniques:
- This makes a large amount, so use the biggest stainless steel pot you have. A heavy bottom is preferred.
- Salt pork can be substituted for the bacon. Score it down to the rind in a criss-cross pattern, but not through it.
- Fresh clams are always the best, but this chowder can be made with canned minced clams with good results. If starting with raw cherrystone clams, they have to be washed and scrubbed first. Steam in a large pot with just enough boiling water to cover until the shells pop open. Save some clam water for the broth. Shuck the clams, chop and set aside.
- Make your own clam broth by saving some of the clam water and adding either clam bouillon or concentrated clam paste to it, enough to make 8 cups or more.
The Recipe: New England Clam Chowder
Ingredients:
- 6 large potatoes, peeled or with skins, cut into medium sized cubes
- 1/2 pound hickory smoked bacon, cut small
- 1 stick (4 ounces) butter
- 1 large onion, chopped small
- 4 cloves garlic, minced
- 4 stalks celery, chopped small
- 1 1/2 cups white flour
- 8 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp clam base
- 2 tsp thyme leaves, ground
- 4 bay leaves, whole
- 1/2 tsp black pepper, ground
- 2 cups clams, steamed, shucked and chopped
- 4 cups heavy cream
- 1/4 cup parsley, minced fine
Directions:
- In a medium size pot, cook potatoes until crisp tender, not quite done. Drain and set aside.
- Meanwhile, in a large stock pot, cook bacon until crisp, or if using salt pork, sear on all sides until lightly
- browned. Remove bacon and/or salt pork and drain on paper towel. Set aside. Drain all but 4 Tbsp bacon drippings, leaving that in the pot.
- Add butter and let melt. Add onion, garlic and celery and saute in the butter and bacon drippings until cooked through.
- Stir in flour to make a thick roux.
- Add clam broth and bouillon 2 cups at a time, stirring continuously until thick and creamy.
- Add thyme, black pepper and bay leaves being careful not to break the leaves.
- Cook for 15 minutes until hot and bubbly. Turn heat to low.
- Add clams, potatoes and bacon or salt pork and simmer for 15 minutes more.
- Add the heavy cream and parsley and turn off the burner.
- Ladle into sourdough bread bowls and serve with oyster crackers.
- Refrigerate leftovers.
- Serves 15-20. Divide the recipe if you must!
There are as many recipes out there as there are chowders, each one a little more unique with different spices, broth or vegetables. Use this recipe as a base, then vary it each time to make it your own.
If you liked this recipe, try these hearty soups and chowders:
Award Winning Vegetarian Chili
Vegetarian Pea Soup with Barley
