New England Clam Chowder

4.50 (3)
⏱ 105 mins 🍽 10 cups 🏷 Chowders

This recipe is a definitive version of New England clam chowder, featuring fresh clams, salt pork, and Yukon Gold potatoes. The process involves steaming clams to create a homemade broth, then building the soup with aromatic vegetables and finishing with cream. It yields a rich and flavourful chowder that serves ten cups. The total preparation and cooking time is 105 minutes.

New England Clam Chowder

Ingredients

  • 4 ounces salt pork, rind removed and cut into 1/3 inch pieces
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into 1/2 inch pieces (12 to 14 ounces)
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, cut into 1/3 inch pieces (4 ounces)
  • 5 -6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
  • 2 dried bay leaves
  • 2 lbs yukon gold potatoes, and cut into 1/2 inch dice
  • 4 cups clam broth
  • 8 lbs small quahogs or 8 lbs large cherrystone clams, diced clams from reserved from broth instructions
  • 1 1/2-2 cups heavy cream
  • fresh ground black pepper
  • 2 tablespoons chopped flat leaf parsley, for garnish
  • 2 tablespoons minced fresh chives, for garnish

Method

  1. Clean the clams by scrubbing and rinsing them.
  2. Boil 2 cups of water in a large 8-quart stockpot.
  3. Place the clams into the boiling water and cover the pot.
  4. After 5 minutes, remove the lid and stir the clams with a wooden spoon.
  5. Cover the pot again and steam for another 5 minutes, or until most clams have opened.
  6. Avoid overcooking by not waiting for every clam to open.
  7. Any remaining clams can be opened with a gentle tug after they are off the heat.
  8. Large cherrystones take about 10 minutes total. quahogs may need up to 5 minutes more.
  9. The broth will become foamy and light as the clams steam.
  10. The broth may spill over slightly when the clams are ready.
  11. Once the clams are cooked, carefully pour the broth into a tall, narrow container.
  12. Let the broth settle for 10 minutes, then strain it through a fine-mesh sieve.
  13. After settling, most of the grit will be at the container's bottom.
  14. If not using within an hour, chill the broth quickly and cover it once completely cool.
  15. Refrigerated broth keeps for 3 days. frozen broth keeps for 2 months.
  16. Take the clams from their shells, cover, and refrigerate them.
  17. Once slightly cooled, dice the clam meat into 1/2-inch pieces.
  18. Cover the diced clams and keep refrigerated until needed.
  19. In a 4- to 6-quart heavy pot, cook the salt pork over low heat.
  20. Once fat renders, turn the heat to medium and cook until the pork is crisp and golden.
  21. Take the crisp salt pork out of the pot and set it aside.
  22. Put the butter, onions, garlic, celery, thyme, and bay leaves into the pot.
  23. Cook, stirring now and then, until the onions are soft but not brown, about 10 minutes.
  24. Add the potatoes and the strained clam broth to the pot.
  25. The broth should just cover the potatoes. add water if necessary.
  26. Turn up the heat and bring the mixture to a boil.
  27. Cover the pot and cook the potatoes until soft outside but firm inside, about 10 minutes.
  28. If the broth is not slightly thick, press a few potatoes against the pot side and cook 1 to 2 minutes more.
  29. Take the pot off the heat and mix in the diced clams and cream.
  30. Add fresh ground black pepper to taste.
  31. If not serving within an hour, let the chowder cool slightly before refrigerating. cover once chilled.
  32. Otherwise, let it stand at room temperature for up to 1 hour for flavours to blend.
  33. To serve, gently reheat the chowder on low heat, ensuring it does not boil.
  34. Serve in cups or bowls, distributing the clams, potatoes, and onions evenly.
  35. Garnish with parsley, chives, and the reserved salt-pork cracklings.

Nutrition (per serving)

Sodium397600 mg

Recipe details

CategoryChowders
AuthorQueen Dragon Mom