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.