New England Clam Chowder Recipe
Description:
This classic New England Clam Chowder recipe, adopted from Jasper White’s renowned version featured in “50 Chowders,” is revered by many as the definitive rendition of this comforting dish. It offers a quick preparation option using bottled clam juice and canned clams without compromising on flavor and texture.
- Cook Time: 1 hour
- Prep Time: 45 minutes
- Total Time: 1 hour and 45 minutes
- Recipe Category: Chowders
- Keywords: Weeknight, Less than 4 Hours
- Yield: Approximately 10 cups
Ingredients:
- 4 slices of salt pork
- 2 tablespoons of unsalted butter
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 2 stalks of celery, diced
- 2 sprigs of fresh thyme
- 5-6 Yukon gold potatoes, peeled and diced
- 2 cups of clam broth (see instructions for preparation)
- 2 dozen small quahog clams
- 8 cherrystone clams
- 1 1/2 – 2 cups of heavy cream
- Freshly ground black pepper, to taste
- Flat-leaf parsley, chopped (for garnish)
- Fresh chives, chopped (for garnish)
Instructions:
| Step | Description |
|---|---|
| 1 | Scrub the clams thoroughly and rinse them clean. |
| 2 | In an 8-quart stockpot, bring 2 cups of water to a boil over high heat. |
| 3 | Add the clams to the boiling water and cover tightly. |
| 4 | After 5 minutes, uncover the pot and stir the clams with a wooden spoon. |
| 5 | Quickly cover the pot again and let the clams steam for an additional 5 minutes, or until most of them have opened. Do not overcook. |
| 6 | While the clams are steaming, the broth should become foamy and light. |
| 7 | Carefully pour as much of the broth as possible into a tall, narrow container and let it sit for 10 minutes. Strain the broth through a fine-mesh strainer to remove any grit. |
| 8 | Remove the clams from their shells, dice them into 1/2-inch pieces, and refrigerate until ready to use. |
| 9 | In a heavy-bottomed pot over low heat, render the salt pork until golden brown and crisp. Remove and set aside. |
| 10 | Add butter, onions, garlic, celery, thyme, and bay leaves to the pot. Sauté until the onions are softened but not browned, about 10 minutes. |
| 11 | Add the diced potatoes and strained clam broth. If needed, add enough water to barely cover the potatoes. |
| 12 | Bring to a boil, cover, and cook until the potatoes are soft on the outside but firm in the center, about 10 minutes. |
| 13 | If the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot and cook for 1-2 minutes more. |
| 14 | Remove from heat and stir in the diced clams and heavy cream. Season with freshly ground black pepper to taste. |
| 15 | If not serving immediately, refrigerate the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to 1 hour to allow the flavors to meld. |
| 16 | When ready to serve, reheat the chowder over low heat, being careful not to let it boil. |
| 17 | Ladle the chowder into cups or bowls, ensuring an even distribution of clams, potatoes, and onions. |
| 18 | Garnish with chopped parsley, chives, and reserved salt-pork cracklings. |
Nutritional Information (per serving):
- Calories: 383.6
- Fat: 26.5g
- Saturated Fat: 13.5g
- Cholesterol: 67.7mg
- Sodium: 397.6mg
- Carbohydrates: 37.1g
- Fiber: 7.4g
- Sugar: 1.9g
- Protein: 5.3g
Tips and Serving Suggestions:
- For a quicker preparation, use bottled clam juice and canned clams.
- Refrigerate leftover chowder for up to 3 days or freeze for up to 2 months.
- Serve the New England Clam Chowder with crusty bread or oyster crackers for a delightful meal.
- Enjoy the comforting flavors of the sea in every spoonful of this hearty and satisfying chowder!
Embrace the essence of coastal comfort with this authentic New England Clam Chowder recipe, perfect for cozy weeknights or leisurely gatherings with loved ones. 🌊🥣
