Description
New England clam chowder is the undisputed champion of American soups — a thick, creamy broth enriched with salt pork, loaded with tender clams and chunks of potato, and served in a bread bowl if you are on a wharf in Boston. It was codified in New England fishing communities in the 18th century, and to this day, a fierce regional pride surrounds the recipe. Adding tomatoes is considered heresy north of Connecticut. The clam broth, built from steaming the clams open, is the foundation — without it, you are just making potato soup.
Ingredients
Units
- 3 slices of thick slab bacon
- 1 medium onion, finely chopped
- 2 stalks of celery, finely chopped
- 2 cups of water, salted
- 2 medium potatoes, thinly sliced
- Salt and Pepper
- 1 pound frozen clam meat with frozen clam juice (or cooked clam meat with juice)
- 3 cups heavy cream (may substitute half and half)
- Butter
- Thyme
- Chopped parsley
Instructions
- Cook the bacon in a sauté pan over medium heat, until fat is rendered and bacon is crisp.
- Remove bacon and add the onion and celery and sauté until translucent, or just slightly brown and remove from heat.
- In a 4 quart sauce pan, bring the salted water to a boil. Add the potatoes, cooking until just tender.
- Add the bacon, onion, celery, salt and pepper to taste, and the clams and heavy cream, simmering until the clams are no longer frozen. Bring to a boil and remove from the heat.
- Correct the seasoning.
- According to Mr. Beard, serve with a “dollop of butter, merest pinch of thyme, and a bit of chopped parsley”.
Notes
- The clam broth is the backbone of the chowder. Steaming fresh clams open rather than using canned clams makes a substantial difference in flavor. Strain the broth carefully to remove all sand.
- Salt pork is traditional and provides a deeper, more nuanced flavor than bacon, though bacon is an acceptable substitute.
- Do not boil the chowder after adding the cream and clams. Boiling toughens the clams and can cause the cream to break. Gentle heat is all you need.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Classic
- Cuisine: American