Back to Recipes

New England Style Clam Chowder

There are three types of clam chowders; New England clam chowder which has a heavy cream broth; Manhattan Clam chowder is a tomato base and Rhode Island is made with clam broth from the Quahog clam. The Union Oyster House in Boston is the longest continuously running restaurant in the United states. They have been open since 1836 and serving New England Clam Chowder since the beginning.
Ingredients

  • 5 dozen hard shelled clams* (cherry stone or littlenecks)

  • 2 quarts canned clams with juice*

  • 1 1/2 quarts wash or clam juice

  • 4 medium potatoes, diced

  • 1 two– inch cube salt pork or bacon , diced

  • 1 medium onion, small diced

  • 8 ounces celery, small diced

  • 4ounces flour

  • 1 quart milk

  • 1 cup heavy cream

  • salt and black pepper to taste

  • 2 teaspoons thyme

  • Serves 8 –10

Directions
  • If using fresh clams*, wash the clams thoroughly. Place them in a dep saucepan with 6-7 cups of cold water. Bring to a boil and let boil gently for 8-10 minutes until the shells open.
  • Strain the broth through a cheesecloth and reserve.
  • Remove the clams from the shells and chop.
  • If using canned clams*, drain them reserving both the clams and their liquid.
  • Add enough water or clam stock to either the fresh clams or the canned so the total liquid is 2 quarts.
  • Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid.
  • Render the salt pork without browning it. Add the onions and celery, sweating until tender.
  • Add the flour and cook to make a light blond color roux.
  • Add the clam liquid to the roux, whisking away any lumps.
  • Simmer for 30 minutes, skimming the top from any foam.
  • Add the clams and potatoes, cook until potatoes are tender.
  • In another sauce pan, bring the milk and cream to a boil, slowly adding it to the soup.
  • Season with salt, black pepper and garnish with thyme.

Categories

AppetizerSoupAmericanSeafoodEntree