New England Clam Chowder From Fred Goslin

Fred Goslin’s clam chowder proves you don’t need a stockpot and an hour on the stove to make a proper New England-style bowl. This version cooks entirely in the microwave: bacon crisps first, potatoes and onions cook in the clam juice until tender, then milk and flour thicken it into a creamy chowder.

Canned clams go in at the very end on medium-high power to heat through without getting rubbery. This is important. Clams toughen fast when overcooked, and the gentler microwave setting keeps them tender.

The reserved clam juice from the cans is the backbone of the flavor. Don’t skip it. Water or broth doesn’t carry the same briny depth.

Chef Tips

• Stir the chowder 2-3 times during the milk-thickening stage. The microwave heats unevenly and the flour can lump or scorch in hot spots.
• Cut the potatoes into small, uniform cubes so they cook evenly in the microwave. Large or uneven pieces leave some raw while others turn to mush.
• Add the clams last and use medium-high power. Full power overcooks them in seconds.

Variations

• Use half-and-half or heavy cream instead of milk for a richer, more restaurant-style chowder.
• Add a bay leaf and a sprig of thyme during the potato stage for more depth.
• Stir in a handful of corn kernels with the clams for a corn-clam chowder variation.