Clam Chowder is like the taste of the New England coast. It’s creamy and rich, with clams, potatoes, and bacon.
Cream or Tomato?
There’s New England (creamy) and Manhattan (tomato). We’re making New England style. The trick is a good balance of potatoes to clams and a creamy base.
How to Make It Thick:
If your chowder is too thin, here’s what to do:
- Roux: Cook the butter and flour long enough and use the right amount (equal butter and flour).
- Mash Potatoes: After the potatoes are soft, mash some against the side of the pot and stir it back in.
Use fresh clams if you can. Steam them open with a little wine, chop the meat, and use the liquid as your clam juice.
Recipe: Classic Clam Chowder
- Prep: 15 minutes
- Cook: 40 minutes
- Serves: 6
What You Need:
- 4 slices bacon, diced
- 1 onion, diced
- 2 celery stalks, diced
- 3 potatoes, diced
- 1/4 cup flour
- 4 cups clam juice (or 2 cups clam juice and 2 cups chicken broth)
- 2 cans chopped clams, drained (keep the liquid)
- 1 cup heavy cream
- Salt, pepper, and Tabasco (optional)
How to Make It:
- Cook Bacon: Cook bacon in a pot until crispy. Take it out, but leave 2 tbsp of fat in the pot.
- Cook Veggies: Add onion and celery and cook until soft (about 5 minutes). Stir in flour and cook for 1 minute.
- Simmer: Slowly add clam juice/broth and stir until smooth. Add potatoes. Cook until potatoes are soft (about 15-20 minutes). Mash a few potatoes to thicken.
- Finish: Stir in the clams and heavy cream. Heat it up, but don’t boil. Add salt and pepper. Serve with bacon and oyster crackers.
What to Eat With It:
A crusty loaf of bread is perfect for soaking up the chowder. Serve it in a sourdough bread bowl if you want to be fancy.