New England Creamy Clam Chowder
Submitted by wisteria
New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minNew England creamy clam chowder is the definitive Yankee soup, and any chowder with tomato in it is, as the saying goes, Manhattan’s problem. This version starts where every honest chowder should: rendered bacon (or salt pork) crisped in a heavy pot until the fat is bronzed and aromatic. The bacon comes out, the onion and diced potatoes go in to soak up that smoky fat, then a sprinkle of flour thickens the base.
Clam juice, both from the cans and an extra bottle, deglazes the pan and simmers the potatoes tender. Then comes the dairy work: half-and-half stirred in first, the minced clams added last and brought just to a simmer (never a boil, or the clams turn rubbery), and an optional finish of heavy cream for proper New England richness. Crumble the reserved bacon back over the top with a scatter of parsley and serve with oyster crackers.
Pro Tips
- Don’t boil the chowder once the dairy goes in. A hard simmer breaks the cream and toughens the clams. Gentle heat only.
- Use a starchy potato like Russet or Yukon Gold. They release just enough starch to thicken the broth naturally.
- Save the bacon fat. Cooking the onions and potatoes in it instead of butter is what gives chowder that smoky New England soul.
- Make it a day ahead. The flavors deepen overnight and the chowder reheats beautifully on low heat.
Variations
- Use fresh shucked clams instead of canned. Steam them open, strain the broth through cheesecloth, and chop the meat for a cleaner, briny pot.
- Add a bay leaf and a sprig of fresh thyme during the potato simmer for more herb depth.
- Stir in a handful of fresh corn kernels with the clams for a chowder-meets-corn-chowder hybrid.
Ingredients
Directions
In a large heavy saucepan or skillet, sauté bacon or pork until brown and crisp. Drain on paper towels. Dice or crumble.
In same skillet sauté chopped onion and potatoes for a couple of minutes. Sprinkle with flour.
Add clam juice from cans and from bottle. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
Add half-and-half and season to taste with salt and pepper.
Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced pork or bacon. Serve immediately.
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