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New England Clam chowder Recipe

Ingredients

How to make it

  • 1) Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
  • 2) On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.
  • 3) Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).
  • 4) In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).
  • 5) Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.
  • 6) Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, and reduce heat to barely a simmer.
  • 7) Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.
  • 8) After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.
  • 9) Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for richer chowder, add more cream and less milk.
  • 10) Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).
  • 11) When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.

Reviews & Comments 2

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    " It was excellent "
    txbackyardcook ate it and said...
    WOW AWESOME POST!
    Was this review helpful? Yes Flag
    " It was excellent "
    sharyl4 ate it and said...
    Sounds wonderful! Love clam chowder. :)
    Was this review helpful? Yes Flag

The Cook

rescue_ranger New Baltimore, VA

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