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
- Littleneck or cherrystone clams
- Water
- Salt pork or thick bacon, diced
- Butter
- Yellow onion, diced
- Celery stalks, diced
- All-purpose flour
- Yukon gold potatoes, diced
- Bay leaf
- Fresh thyme sprigs
- Whole milk
- Heavy cream
- Salt
- Black pepper
- Fresh parsley, chopped
Ingredients
Scale
Measurement units
- Littleneck or cherrystone clams
- Water
- Salt pork or thick bacon, diced
- Butter
- Yellow onion, diced
- Celery stalks, diced
- All-purpose flour
- Yukon gold potatoes, diced
- Bay leaf
- Fresh thyme sprigs
- Whole milk
- Heavy cream
- Salt
- Black pepper
- Fresh parsley, chopped
Instructions
Steam the clams
Steam the clams
Build the chowder base
Build the chowder base
Finish the chowder
Finish the chowder
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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