Recipes

New England Clam Chowder

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New England Clam Chowder

New England Clam Chowder

amanda

Equipment

  • - Dutch Oven: Ideal for slow-cooking stews and soups; provides even heat distribution and excellent flavor extraction.

  • - Stainless Steel Pot: Suitable for stovetop cooking, especially good for thick soups and chowders.

  • - Wooden Spoon: Used for stirring soups without scratching nonstick surfaces.

  • - Ladle: Essential for serving soups and chowders, available in various sizes to accommodate different bowl or pot volumes.

  • - Measuring Cup: Important for precise ingredient measurements, crucial in recipe execution.

  • - Soup Bowl: Used for serving chowders and other soups, made from durable materials that are easy to clean.

  • - Cutting Board: Useful for preparing ingredients like clams and potatoes; essential in food prep to prevent cross-contamination.

  • - Can Opener: Essential for opening canned clams, found in stainless steel versions on Amazon.

  • - Colander: Useful for draining clams and other ingredients after cooking; helps in achieving the right texture.

Ingredients

  • 8 pounds cherrystone clams, scrubbed

  • 1 tablespoon unsalted butter

  • 8 ounces bacon, cut into 1/2" pieces

  • 2 celery stalks, minced

  • 1 large onion, minced

  • 1 garlic clove, minced

  • 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces

  • 1 tablespoon chopped fresh thyme

  • 1 bay leaf

  • 2 tablespoons cornstarch

  • 2 cups heavy cream

  • Kosher salt, freshly ground pepper

  • 1 freshly ground pepper

  • Chopped fresh chives

  • Oyster crackers or Vermont Common Crackers

Instructions

1

Instruction 1

Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
2

Instruction 2

Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
3

Instruction 3

Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
4

Instruction 4

Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
5

Instruction 5

Divide chowder among bowls. Garnish with chives and oyster crackers.
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