Creamy New England clam chowder with potatoes and salt pork. The thick white kind.
Salt pork can be substituted with thick-cut bacon. Quahog or cherrystone clams are traditional.
Serve with oyster crackers.
Ingredients
Scale
Measurement units
- 4 lb Littleneck or cherrystone clams
- 1 cup Water
- 4 oz Salt pork or thick bacon, diced
- 2 tbsp Butter
- 1 large Yellow onion, diced
- 2 whole Celery stalks, diced
- 3 tbsp All-purpose flour
- 1 ½ lb Yukon gold potatoes, diced
- 1 leaf Bay leaf
- 3 sprig Fresh thyme sprigs
- 2 cup Whole milk
- 1 cup Heavy cream
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 lb Littleneck or cherrystone clams
- 1 cup Water
- 4 oz Salt pork or thick bacon, diced
- 2 tbsp Butter
- 1 large Yellow onion, diced
- 2 whole Celery stalks, diced
- 3 tbsp All-purpose flour
- 1 ½ lb Yukon gold potatoes, diced
- 1 leaf Bay leaf
- 3 sprig Fresh thyme sprigs
- 2 cup Whole milk
- 1 cup Heavy cream
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Steam the clams
Scrub clams and discard any that are open. Place in large pot with water. Cover and steam over high heat (400-450°F surface) 6 to 8 minutes until clams open. Remove clams, discarding any that stayed closed. Strain broth through fine mesh and reserve. Remove clam meat from shells and chop roughly.
Equipment
- large pot
- fine mesh strainer
Ingredients
- clams (4 lb)
- water (1 cup)
Build the chowder base
Cook salt pork in dutch oven over medium heat (325-350°F surface) until crispy and fat is rendered, about 8 minutes. Remove crispy bits and reserve. Add butter to fat. Add onion and celery, cook 5 minutes until soft. Add flour and stir 2 minutes. Add reserved clam broth, potatoes, bay leaf, and thyme. Simmer 15 minutes until potatoes are tender.
Equipment
- dutch oven
- spoon
Ingredients
- salt pork (4 oz)
- butter (2 tbsp)
- onion, diced (1 large)
- celery, diced (2 whole)
- flour (3 tbsp)
- potatoes, diced (1 ½ lb)
- bay leaf (1 leaf)
- thyme (3 sprig)
Finish the chowder
Remove bay leaf and thyme. Add milk and cream. Heat gently without boiling. Add chopped clams, salt, and pepper. Simmer 3 minutes to heat through. Let rest 10 minutes. Serve topped with crispy salt pork bits and parsley.
Equipment
- dutch oven
Ingredients
- milk (2 cup)
- cream (1 cup)
- salt (½ tsp)
- pepper (¼ tsp)
- parsley (2 tbsp)
Tomorrow's Meal
Crispy Clam Chowder Bread Bowls
Leftover chowder thickened and baked inside hollowed bread rounds until golden, creating a savory bread-soup hybrid
You'll need to pick up:
Round bread rolls or sourdoughButter for brushingFresh thyme for garnish
Quick overview:
- 1.Reheat chowder gently on stovetop, simmer 5 minutes to reduce excess liquid
- 2.Hollow out bread rolls leaving 1/2-inch walls
- 3.Brush insides with melted butter, toast at 375°F for 5 minutes
- 4.Fill bread bowls with thickened chowder
- 5.Bake 12-15 minutes until bread is crispy and golden
- 6.Top with fresh thyme and serve immediately
Before you cook
Cook notes
- • Salt pork can be substituted with thick-cut bacon.
- • Quahog or cherrystone clams are traditional.
- • Serve with oyster crackers.
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