Authentic New England Clam Chowder

Make this an interesting day by focusing on the food… and not your standard game-day-fare. No. We make dishes that are indigenous to the areas in the country where the teams are from.

The Super Bowl is the only day that this sport gets any love from me. My reasons are two-fold: 1. These two teams have clawed, fought and overcome deflation to get to this day and they should be recognized for their efforts. 2. It’s the last game of the season — football widow no more — Yay!!!

As the playoffs ensue, my husband, Scott, keeps me up to speed on which cities (um, teams) are in contention for the title — and we start making our short-list of foods that match up to those cities. Wisconsin — I was gonna make my own brats… Pittsburgh — it was gonna be pirogies (I was saying silent prayers not to be Pittsburgh) Houston was going to involve some kind of barbecue… and Seattle – I was going to come up with something new, because I’d already made those salmon sliders.

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• Author: Lisa Lotts
• Total Time: 60 minutes
• Yield: 6 servings 1x

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Description

This authentic New England Clam Chowder is a creamy, hearty soup filled with tender clams, crispy bacon, and perfectly cooked potatoes, making it a comforting classic perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 7-8 pounds Cherrystone Clams (about 1 1/2-2 dozen large clams, scrubbed of grit)
• 4 cups cold water
• 1 tablespoon butter
• 1/2 pound thick cut smoked bacon, chopped
• 2 stalks celery, finely diced
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled and diced
• 1 tablespoon all-purpose flour
• 2 cups half-and-half
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Place the scrubbed clams in a heavy stock pot and add 4 cups cool water. Cover the pot with a tight-fitting lid and bring the water to a boil. When the water begins to boil, reduce heat to a simmer and cook for 5-7 minutes until the clams open. Discard any clams that do not open.
2. Remove the clams from the pot and strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any grit. Reserve the broth.
3. In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
4. Add the celery and onion to the pot with the bacon fat and cook until the vegetables are soft and translucent, about 8-10 minutes.
5. Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
7. Gradually add the reserved clam broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
8. Stir in the half-and-half and add the cooked bacon. Season with salt and freshly ground black pepper to taste.
9. Remove the clams from their shells and chop them into bite-sized pieces. Add the clams to the chowder and heat through, about 2-3 minutes.
10. Garnish with fresh parsley before serving.

Notes

For a thicker chowder, you can add more flour or reduce the broth further. If you prefer a smokier flavor, use more bacon or add a dash of smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3 grams
• Sodium: 850 mg
• Fat: 18 grams
• Carbohydrates: 28 grams
• Fiber: 3 grams
• Protein: 18 grams
• Cholesterol: 60 mg

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