New England Clam Chowder
6 servings15 min prep30 min cookMedium
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The Tale of New England Clam Chowder
Story updated
New England clam chowder, the cream-based version distinct from tomato-based Manhattan chowder, developed among coastal New England fishing communities, likely shaped by French, British, and Nova Scotian settlers who combined local clams with dairy and salt pork.
Ingredients
Scale:· 6 servings
- 3 cans (6.5 oz each) chopped clams, juice reserved
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- 1In a large pot, cook the bacon over medium heat until crisp, then remove and set aside, leaving the drippings in the pot.
- 2Add the onion and celery and cook for 4 to 5 minutes until softened.
- 3Sprinkle in the flour and stir for 1 minute, then gradually whisk in the reserved clam juice to avoid lumps.
- 4Add the potatoes, bay leaf, and thyme, bring to a simmer, and cook for 12 to 15 minutes until the potatoes are fork-tender.
- 5Stir in the milk and cream and warm gently, then add the clams and simmer for 4 to 5 minutes, just until heated through; avoid boiling hard so the chowder does not curdle.
- 6Season with salt and pepper, discard the bay leaf, and serve topped with the reserved bacon and parsley.
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