New England Clam Chowder

This New England clam chowder takes the Yankee classic and speeds the whole thing up in the microwave. The result is the same deep, briny soup that has been on supper tables from Portland to Cape Cod for two centuries, just without the hour of stovetop stirring.

The bacon does double duty. Crisped first in the dish, then removed and crumbled as garnish, it leaves behind smoky drippings that turn into the flavor base for the entire chowder. Do not wipe out that pan.

Use minced canned clams and save their liquor. That brine is where the oceanic backbone comes from. Half and half, not heavy cream, is traditional New England chowder. Cream is too rich and hides the clam flavor.

Chef Tips

• Cube the potatoes small, about ½ inch. Big chunks don’t cook through evenly in the microwave cook time.
• Whisk the flour into the vegetables and their oil thoroughly before adding milk. This cooks out the raw flour taste and avoids lumps.
• Stir every few minutes during the microwave cook. Thickened dairy scorches around the edges if you walk away.
• Let it rest 5 minutes after cooking. The flavors come together and the body thickens properly as it stands.

Variations

• Stir in a splash of dry sherry at the end for a traditional Boston finish.
• Swap regular bacon for thick-cut smoked bacon for deeper body.
• Serve with oyster crackers or in a hollowed-out sourdough bread bowl.