New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: United States
Ingredients: 3 cups fresh clams, chopped (or canned, with juice reserved); 4 slices bacon, chopped; 1 onion, chopped; 2 potatoes, diced; 2 cups clam juice or fish stock; 2 cups heavy cream; 3 tbsp flour; 2 tbsp butter, salt and pepper to taste

6 servings15 min prep35 min cookEasy United States

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The Story Behind It

The Tale of New England Clam Chowder

This creamy chowder likely developed among 18th-century New England fishing communities, shaped by French, British, and Nova Scotian settlers who combined local clams and salt pork with milk. By the 19th century it was codified as the 'New England' style, distinct from tomato-based Manhattan chowder.

Ingredients

Scale:· 6 servings

3 cups fresh clams, chopped (or canned, with juice reserved)
4 slices bacon, chopped
1 onion, chopped
2 potatoes, diced
2 cups clam juice or fish stock
2 cups heavy cream
3 tbsp flour
2 tbsp butter, salt and pepper to taste

Instructions

1Cook the chopped bacon in a large pot until crisp, then remove and set aside, leaving the rendered fat in the pot.
2Sauté the onion in the bacon fat until softened.
3Stir in the flour and cook for a minute to form a light roux.
4Gradually whisk in the clam juice, then add the diced potatoes and simmer until the potatoes are tender, about 15 minutes.
5Stir in the chopped clams and heavy cream, and heat gently without boiling, just until the clams are cooked through, about 5 minutes.
6Season with salt and pepper to taste.
7Ladle into bowls and top with the reserved crispy bacon before serving with oyster crackers.

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