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  • Classic New England Clam Chowda

    3 votes
    Classic New England Clam Chowda
    Prep: 5 min Cook: 15 min Servings: 4
    by Amos Miller
    101 recipes
    >
    Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR! I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam Chowder. I don't particularly even like clams - mussels, oysters, excellent. Clams - not so much. But I love this soup! So I am sharing my recipe for a chowder that I feel will stand the test - which means it is teriffic tasting, nourishing, satisfying and visually appealing. This is a recipe for the family (which means even kids will like it) and one that will pair perfectly with my Jalapeno Maple Bacon Cornbread.

    Ingredients

    • 1-3/4 c chopped clams in their juice - you definitely want the juice
    • 3/4 c of diced thick-sliced bacon
    • 1 c diced white onion
    • 1 c diced potato
    • 3-4 c whole milk
    • 2 Tbs sweet butter
    • pinch of fine sea salt & a couple cranks of fresh black pepper

    Directions

    1. Dice the bacon, onions and potatoes
    2. In a 2 qt saucepan, render the bacon, cooking until done - it does not need to be crisp
    3. Add the onions and gently saute until translucent - don't caramelize them
    4. Add the potatoes and toss to coat will the fat
    5. Add the clams in their juice
    6. Add the milk
    7. add the butter
    8. Add the salt & pepper to tast - just a pinch of salt - the clam juice is salty
    9. Cook on med-low until the potatoes are toothsome.
    10. I prefer my clams to have some character, so I base my cooking time on the potatoes. Cook longer = clams softer.
    11. Serve with a bread or biscuits of choice (try a cornbread)

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    Reviews

    • Jann from PA
      Jann from PA
      This is the version I have made for years, yum! I like it with the clam broth (not a fan of the clams either, but put them in for others). I often use evaporated milk in the can in soups. Plus, I add some celery with the onion, and a bay leaf (remove before serving). Those hard little oyster crackers are good, but cornbread sounds nice, too. And, it is even better heated up the next day, if there is any left!

      Comments

      • annie
        annie
        Amos I'm so glad that you shared this recipe I have never tried to make clam chowder I've always bought it in a can I'm sure home made would be much better I have a question when you buy sweet butter does it say sweet butter on the package or is there some other way to tell which one it is
        1 reply
        • Amos Miller
          Amos Miller
          Sweet butter just means "unsalted" in the store. By using sweet butter you can better control how much salt you put in your recipes.
        • Jann from PA
          Jann from PA
          For those with limited energy (I'm recommending this to the "Disabled, but Still Cooking!" group. You can get help with the dicing, then assemble the ingredients to cook in one soup pot, as indicated. You can buy or have bacon already cooked to crumble on top, as an option. I find canned milk easier for me to use. But, it is a good little soup for anyone who loves to cook good food!.

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