New England Clam Chowder with Bacon
Submitted by EP
New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minNew England clam chowder with bacon is the white-bowl benchmark, the proper version made with fresh-steamed littleneck clams rather than the canned shortcut. The clam liquor, strained through cheesecloth to catch any grit, becomes the flavor base of the whole soup.
Rendered bacon drippings carry the onion and a touch of flour for body, then in goes the strained clam broth and diced potatoes to simmer until just tender. The chopped clams and crisp bacon bits join at the end so neither toughens.
The milk gets warmed separately before pouring in. Cold milk dropped into a hot pot can curdle, and a slow stream-in keeps the chowder silky.
Chef Tips
- Scrub clams well and discard any that won’t close when tapped. A bad clam can spoil the whole pot.
- Strain the steaming liquid through several layers of damp cheesecloth or a clean coffee filter. Hidden sand is the chowder killer.
- Add the chopped clams in the last few minutes only. Overcooked clams turn rubbery fast.
- Chowder tastes better the next day. Let it rest in the fridge overnight, then reheat gently without boiling.
Variations
- Add a bay leaf and a sprig of thyme to the simmer for a more aromatic broth.
- Swap half the milk for heavy cream for a richer, restaurant-style chowder.
- Finish with a splash of dry sherry and a knob of butter just before serving. Old New England trick.
Ingredients
Directions
Add 2 dozen scrubbed littleneck clams to 1 quart boiling water.
Simmer until clams open.
Remove as they open; remove from shell.
Chop and reserve.
Strain cooking liquid through several layers of damp cheesecloth and reserve, adding any liquid that seeps from the clams as they sit.
In large heavy soup pot, render all fat from ¼ pound finely diced bacon.
Remove crisp bacon bits; blot on paper towels.
Save.
Add 1 large diced onion to hot fat; cook over moderate heat until softened.
Add 1 tablespoon. flour; cook 1 minutes stirring constantly.
Add reserved clam cooking liquid and 1pound diced potatoes; cook until potatoes are barely tender.
Add chopped clams, reserved bacon bits; season to taste with salt and pepper.
Heat 3 cups milk seperately; add to soup.
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