New England Clam Chowder
This creamy New England Clam Chowder is a traditional recipe passed down from fisherman families, featuring tender clams, vegetables, and a rich, flavorful broth.
Servings: 8
Calories: 390kcal
Ingredients
- 4 dozen clams, washed
- 1 cup white wine, dry
- 3 slices bacon, cut into small strips
- 2 teaspoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 small carrot, cut into Brunoise
- 2 stalks celery, cut into Brunoise
- 4 tablespoons flour
- 0.5 teaspoon cumin powder
- 0.5 teaspoon fennel powder
- 2 cups milk
- 4 cups fish stock
- 1 cup heavy cream
- 3 medium potatoes, diced
- 1 cup corn kernels
- Salt and freshly ground black pepper, to taste
Instructions
Open the clams:
- Wash clams thoroughly. Place them in a deep pan with the wine and cover with a lid. Cook on medium heat until the shells open. Strain the broth through cheesecloth or a fine strainer and reserve. Remove the clams from their shells and chop them into small pieces.
Cook the chowder:
- In a large saucepan, cook the bacon in a teaspoon of butter for about 3 minutes, but do not brown. Add the chopped onion and garlic, cooking gently over low heat for 2 minutes. Add the remaining teaspoon of butter, the carrot and celery Brunoise, and sweat on low heat. Add flour, cumin, fennel, and mix well to combine.
- Cook the flour into the vegetables for a minute on low heat, then add milk, fish stock, and clam juice slowly. Bring to a boil, then add the potatoes and corn. Taste and adjust the seasoning. Cook until the potatoes are tender (about 20 minutes).
Finish and serve the chowder:
- Add the clams and cream, bringing the chowder to a simmer. Serve immediately.
Video
Notes
Chef note: Your clam chowder should be slightly thicker than a regular soup or sauce.
Cooking tips for the best New England Clam Chowder
- Clams & Broth:
If fresh clams are hard to find, canned clams and clam juice can be a good substitute. Just ensure you use a high-quality clam juice for the best flavor. - For a Richer Chowder:
Use half-and-half or more cream instead of just heavy cream for an extra creamy texture. You can also blend part of the soup (after removing the clams) for a velvety finish. - Smoked Bacon:
For an added depth of flavor, try using smoked bacon instead of regular bacon. It will lend a subtle smokiness that complements the clams beautifully. - Herb Bouquet:
Adding fresh thyme or bay leaves during the cooking process can enhance the chowder’s flavor. Be sure to remove them before serving. - Vegetable Variations:
For a more rustic feel, you can add extra vegetables like leeks or parsnips to the chowder for added sweetness and texture. - Seasoning:
Be cautious with salt as the clams and bacon may already bring a significant amount of salt to the dish. Taste your chowder before adding more salt. - Garnish:
Serve the chowder with a sprinkle of fresh parsley or a drizzle of lemon juice for an extra burst of freshness. Some people like to add a dash of Tabasco for a little heat. - Thickness Adjustment:
If the chowder is too thick, simply add more milk or fish stock to reach your desired consistency. If it’s too thin, simmer it a bit longer to reduce. - Reheating Tip:
If you have leftovers, gently reheat the chowder over low heat. Avoid boiling it as the cream might separate, making the texture grainy.
These tips will help you perfect your chowder, ensuring it’s rich, flavorful, and perfectly creamy every time!
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