New England Clam Chowder
There are few dishes more famous than clam chowder in New England. Rich and filling, clam chowder comes in many varieties, but the overall concept is the same: hearty potatoes, fresh onions, creamy sauce, and the star of the dish, baby clams.
New England clam chowder is usually accompanied by oyster crackers for extra texture. Crackers can also be crushed and mixed into the soup to add just a little more thickness to the dish.
Some historical clam chowder recipes date back as far as the 1700s with French, Nova Scotian, and British roots. As it gained popularity, however, regions all over the United States have developed their own taste for the dish as well as their own take on it. For example, Manhattan clam chowder is actually tomato-based.
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Northwest Clam Chowder
Serves 2-4 People.
Items You Will Need
- 1 Pound Manila Clams (wash shells thoroughly)
- 1 Cup Clam Meat (Whole or Chopped)
- 2 Cups Clam Juice
- 2 Cups Russet Potatoes, Diced 3/8” (Approximately 1 large Potato)
- ½ Cup Yellow Onion, Diced
- ½ Cup Celery, Diced
- ¼ Cup Carrot, Diced
- 2 Strips Bacon, Thick Cut (cut into 3/8” strips)
- 1 Cup Heavy Cream
- 1 TBSP Whole Butter
- ½ Cup White Wine, Dry
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper, Freshly Ground
- 1 tsp Thyme Leaves, Fresh
- Sourdough Bread
- Chopped Parsley
Directions To Make:
- In a medium sauce pot, slowly render the bacon until the fat is cooked out.
- Add the butter and ensure that the bacon does not over cook.
- Add the onions and cook until translucent.
- Add the celery and continue to cook for 1-2 minutes.
- Add the carrots and cook an additional 2-3 minutes.
- Add the white wine and cook for 1-2 minutes.
- Add the clam juice, bring to a simmer, and cook for 2-3 minutes.
- Add the diced potatoes and continue to cook for 5 minutes.
- Add the clam meat and bring back to a simmer.
- Add the salt and pepper and continue to simmer for 1-2 minutes.
- Add the heavy cream, bring back to a simmer, and turn the heat down to low for 10 minutes allowing the liquids to reduce and thicken.
- Add the fresh thyme leaves and continue to simmer for an additional 2-3 minutes to finish.
Steps To Plating:
- Separately steam the live manila clams as a garnish. Ladle the soup into the bowl and arrange the clams.
- Sprinkle with fresh chopped parsley. Serve with warm crusty sourdough bread and a glass of dry white wine.
New England Clam Chowder
- 10 oz of undrained, whole baby clams
- 5 10 oz cans of condensed cream of potato soup
- 6 cups of fat-free half and half
- 1 tbsp dried minced onion
- 1 tbsp dried parsley flakes
- ½ tsp seasoned salt
- ½ tsp garlic powder
- 2 tbsp of melted butter
- Black pepper to taste
- Fresh parsley (minced)
- Hot sauce to taste
- Salt to taste
Heat the potato soup and half and half in a large saucepan over medium heat.
Add baby clams, minced onions, parsley flakes, garlic powder, salt and hot sauce. Season with salt and pepper. Reduce heat and let soup gently simmer while it thickens. Pour the melted butter over the top and stir consistently.
After about 15 minutes of stirring, you can ladle the soup into bowls and garnish with the fresh parsley.
Note : If you have not achieved the desired thickness, you can do one of the following:
- Add instant potato flakes and keep stirring until chowder reached your desired thickness.
- Add a little flour until you are satisfied with the consistency. If you decide to use flour, cook the chowder for an additional 2-3 mins until the flour taste has disappeared.
Serve hot with crackers or crusty bread.