New England Clam Chowder
The Quirky Foodster Team
Ingredients
- Bacon, diced — 4 slices
- Medium yellow onion, diced — 1
- Celery stalks, diced — 2
- All-purpose flour — 30 g (2 tbsp)
- Potatoes, peeled and diced — 500 g (1 lb)
- Clam juice or fish stock — 700 ml (3 cups)
- Chopped clams, juice reserved — 500 g (about 3 cans, 18 oz total)
- Whole milk — 350 ml (1 1/2 cups)
- Heavy cream — 120 ml (1/2 cup)
- Dried thyme — 3 g (1/2 tsp)
- Salt and black pepper, — to taste
- Fresh parsley, chopped, for garnish
Method
- Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. Remove and set aside, leaving the fat in the pot.
- Add the onion and celery to the pot and cook for 5 minutes until softened.
- Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Add the potatoes, clam juice and reserved clam liquid. Bring to a simmer and cook for 15 minutes until the potatoes are tender.
- Stir in the milk, cream, thyme and chopped clams. Heat gently for 5 minutes — do not boil, to keep the clams tender.
- Season with salt and pepper, ladle into bowls, and garnish with the reserved bacon and fresh parsley.
Introduction: Cultural Background Clam chowder developed among coastal New England fishing communities in the 18th century, drawing on French and British settler techniques for hearty seafood stews.
Cultural Background: Cultural Background Clam chowder developed among coastal New England fishing communities in the 18th century, drawing on French and British settler techniques for hearty seafood stews. The creamy, milk-based 'New England' style became distinct from the tomato-based 'Manhattan' style by the 1800s, sparking a friendly regional rivalry that continues in American food culture today.
Tips: Do not boil the chowder once the cream and clams are added, or it may curdle and the clams will toughen. For extra flavour, use the juice from canned clams as part of the stock.
Variations: Add fresh corn kernels for a New England corn and clam chowder. Vegan version: substitute canned jackfruit or hearts of palm for clams, use vegetable stock with a splash of seaweed (kombu) for briny flavour, and use coconut cream in place of dairy.
Storage: Refrigerate in an airtight container for up to 3 days. Not recommended for freezing as the dairy base and potatoes can separate.
Reheating: Reheat gently over low heat on the stovetop, stirring frequently; avoid boiling.
FAQs:
Q: Can I use fresh clams instead of canned?
A: Yes — steam about 2 kg fresh clams in wine or water until opened, then chop the meat and use the strained cooking liquid as the clam juice.
Q: Why did my chowder curdle?
A: This happens if the soup boils after the dairy is added; keep the heat low from that point onward.
- Bacon, diced — 4 slices
- Medium yellow onion, diced — 1
- Celery stalks, diced — 2
- All-purpose flour — 30 g (2 tbsp)
- Potatoes, peeled and diced — 500 g (1 lb)
- Clam juice or fish stock — 700 ml (3 cups)
- Chopped clams, juice reserved — 500 g (about 3 cans, 18 oz total)
- Whole milk — 350 ml (1 1/2 cups)
- Heavy cream — 120 ml (1/2 cup)
- Dried thyme — 3 g (1/2 tsp)
- Salt and black pepper, — to taste
- Fresh parsley, chopped, for garnish
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