New England Clam Chowder
By Groceree
Also known as Clam Chowder · New England Chowder
Clams steamed open and their cooking liquid kept, smoked bacon rendered, potatoes simmered in that liquid and finished with milk and cream. Thick but not gluey, and never red.
Last updated
- Servings
- 6 servings
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
Ingredients
clams2 kg
smoked bacon150 g
onions1
celery sticks2
floury potatoes600 g
butter30 g
milk500 ml- double cream200 ml
thyme3 sprigs
bay leaves1
black pepper
chives2 tbsp- gluten-free crackers100 g
water500 ml
Instructions
- 01
Scrub the under cold running water and discard any with cracked shells or that stay open when tapped.
- 02
Steam the open in the 500 ml of , covered, for 5 to 6 minutes. Discard any that stay closed.
- 03
Strain the cooking liquid through a cloth to catch the grit and keep every drop — it is the backbone of the chowder.
- 04
Pick the from their shells and chop them roughly.
- 05
Dice the , and chop the and . Render the in the until crisp, then soften the and in the fat for 8 minutes.
- 06
Peel the and cut them into 2 cm dice. Add them with the , and the strained cooking liquid, and simmer for 15 minutes until the are tender.
- 07
Crush a few pieces against the pan to thicken it naturally.
- 08
Pour in the and and bring back to a gentle heat without boiling.
- 09
Fish out the stalks and the leaf, then add the chopped for the last 2 minutes only — longer and they turn rubbery.
- 10
Season with plenty of (the bring salt) and serve with the , chopped, and the .
Notes
- Strain the clam cooking liquid through cloth. Grit is the one thing that ruins chowder and it hides in that liquid.
- The clams go in at the very end. They need only 2 minutes, and boiled clams are like chewing an eraser.
- No tomatoes. Red chowder is Manhattan-style, and in New England that is close to heresy.
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 16 g
- Carbs
- 37 g
- Fat
- 35 g
Estimated from the ingredients.
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