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
- 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.