New England Clam Chowder with Fresh Clams, Salt Pork and Yukon Golds

Name: New England Clam Chowder with Fresh Clams, Salt Pork and Yukon Golds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 lbs littleneck or cherrystone clams, scrubbed; 4 ounces salt pork or thick-cut bacon, cut into 1/4-inch dice; 1 large yellow onion, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups clam juice (bottled); 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 2 bay leaves; 1 teaspoon fresh thyme leaves; 1 1/2 cups heavy cream; 1 teaspoon kosher salt; 1/2 teaspoon white pepper; 2 tablespoons unsalted butter; 2 tablespoons fresh chives, chopped; Oyster crackers for serving

Fresh clams steamed open and their liquor stirred into a salt pork, Yukon Gold and cream chowder. About 45 minutes from the first clam to the first bowl.

byHonest Cooking

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Good clam chowder is thick, briny, and tastes like the ocean, not like a can of condensed soup thinned out with milk. Making it with fresh clams instead of canned changes the whole equation. When you steam the clams yourself, you get their natural liquor, a concentrated, salty broth that becomes the backbone of the entire chowder. It is an extra step, sure, but it is the difference between something that tastes homemade and something that tastes institutional. This is coastal New England cooking at its most honest: a few good ingredients handled with care, nothing fancy, nothing complicated.

Salt pork gives this chowder a savory depth that bacon cannot quite match, though bacon will work in a pinch. Yukon Gold potatoes are the right choice here because they break down slightly around the edges as they cook, so they help the 3 tablespoons of flour thicken the broth. The cream goes in at the end, 1 1/2 cups, so the chowder is rich but still full of clams and potatoes. Clam chowder is better the next day, after a night in the fridge, so if company is coming I would make it a day ahead. Reheat gently over low heat and serve it with oyster crackers or crusty bread.

Steam the Clams and Save Every Drop of Liquor

Place the scrubbed littleneck or cherrystone clams in a large pot with 1 cup of water, cover, and cook over high heat for 5 to 7 minutes until they pop open. Remove the clams, strain the cooking liquid through a fine mesh strainer to catch any grit, and reserve it. Chop the clam meat and set it aside. This fresh clam liquor is the flavor base of the entire chowder, and no bottled substitute comes close.

Render the Salt Pork and Build the Chowder Base

Dice the salt pork and render it in a Dutch oven over medium heat for about 6 minutes until the pieces are crispy. Remove the crispy bits (you will want them later) and leave the fat in the pot. Cook the onion and celery in the rendered fat for 5 minutes, add garlic, then sprinkle in the flour and stir for 2 minutes. Gradually whisk in the reserved clam liquor and bottled clam juice, add the cubed Yukon Gold potatoes, bay leaves, and thyme, and simmer 15 minutes until the potatoes are tender and starting to break down at the edges.

Add the Cream and Clams Gently to Finish

Stir in the heavy cream and the chopped clam meat, then heat through for just 3 minutes on a gentle simmer. Do not let it boil, or the clams will turn rubbery. Season with salt and white pepper, stir in the butter, and ladle into bowls. Top each serving with the crispy salt pork bits, chopped chives, and a handful of oyster crackers.

Frequently Asked Questions

How many clams do I need, and how do I steam them?

Use 3 pounds of scrubbed littleneck or cherrystone clams. Steam them in a large covered pot with 1 cup of water over high heat for 5 to 7 minutes, until they open. Throw out any that stay shut, strain the liquid through a fine mesh strainer and save it.

Why can’t the chowder boil once the cream is in?

Boiling toughens the clams. After the 1 1/2 cups of cream and the chopped clams go in, keep it at a gentle simmer for just 3 minutes.

Can I make clam chowder ahead of time?

Yes, and it is better for it. Cool it, refrigerate it overnight, and reheat it over low heat. It keeps for up to 3 days in the fridge.

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