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

Cook Time: 25

Total Time: 35

Servings: people

Calories: 291kcal

Ingredients

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.