New England Clam Chowder

New England clam chowder is a superb dish that warms you on those chilly evenings. Strangely, it is also perfect for a lovely warm day as well.  It is also referred to by some as Boston Clam Chowder. There are two main type of clam chowder – Manhattan is basically a vegetable soup with clams, and New England is clams and potatoes in a cream base. There are two types of clam chowder. Manhattan clam chowder has a tangy tomato base and New England clam chowder is made with cream.  Served with fresh home made bread for a superb meal that is fast, aromatic and full of flavour.

New England Clam Chowder

A superb dish that is welcoming any time of the year.

4.73 from 36 votes

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Course: Main Dish, Soup

Cuisine: American

Keyword: Seafood, Soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 291kcal

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Ingredients

 

MetricImperial

• 36 large clams hard shell
• 2 medium potatoes peeled and cut into 1/2-inch
• 2 oz bacon cut into 1/4-inch (5 mm) dice, 50 g
• 1 cup onions 250 ml, finely chopped
• 2 cups milk 500 ml
• 1/2 cup heavy cream 125 ml
• 4 tsp butter 20 ml
• salt to taste
• ground pepper to taste

Instructions

• Separate the soft part of the clams (stomach) from the hard part surrounding it.
• Finely chop the hard part and set aside, and slice each soft part in two and reserve separately.
• Strain the clam liquor through two layers of cheesecloth and set aside.
• In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat.
• Remove and reserve.
• Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown.
• Stir in the reserved clam liquor, the finely chopped fresh clams, the milk, and the potatoes.
• Cover and simmer 10 to 15 minutes, until the potatoes are tender.
• Stir in the reserved soft parts of the clams, the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes.
• Adjust the seasoning with salt and pepper.
• Allow to rest off heat for one to two hours, then reheat immediately before serving.
• Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving.

Notes

Try leaving the chowder to reach room temperature as this does increase the taste of the chowder - or even refridgerate overnight.

Nutrition

Calories: 291kcal | Carbohydrates: 10g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 246mg | Potassium: 275mg | Fiber: 1g | Sugar: 6g