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New England Clam Chowder

60 min 6 servings Medium
New England Clam Chowder is a classic American dish known for its creamy texture and rich, briny flavours. Originating from the northeastern United States, this hearty soup has become a beloved staple across North America, particularly for seafood lovers. The key to a great clam chowder is its balance of creamy broth, tender clams, and perfectly cooked potatoes. With a few simple ingredients, you can bring the taste of New England into your kitchen and enjoy a bowl of warm comfort that feels like a hug in a bowl.

Ingredients

Servings
6

Chowder Base

Clams

Instructions

1

Cook the bacon

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Pro tip: Using the bacon fat adds depth of flavour to the chowder.

2

Sauté the vegetables

Add the diced onion and celery to the pot and sauté in the bacon fat until the vegetables are soft and translucent, about 5 minutes.

Pro tip: Stir occasionally to prevent sticking.

3

Cook the potatoes

Add the diced potatoes and clam juice to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Pro tip: Cut the potatoes into uniform pieces for even cooking.

4

Prepare the clams

If using fresh clams, rinse them thoroughly. In a separate saucepan, melt the butter over medium heat and add the clams. Cook until the clams open, about 5-7 minutes. Discard any that do not open.

Pro tip: Ensure clams are fresh and closed before cooking; discard any with broken shells.

5

Thicken the chowder

Sprinkle the flour over the sautéed vegetables in the main pot and stir well to coat. Gradually add the milk, stirring constantly to avoid lumps. Let it simmer for 5 minutes to thicken.

Pro tip: Use a whisk to blend in the flour smoothly.

6

Combine and finish

Add the cooked clams and their juices to the pot. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste. Heat gently until warmed through. Check that the clams have reached an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part of the clam meat. The clams should be opaque and firm.

Pro tip: Avoid boiling to maintain the creamy texture.

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Tips & Tricks

<ul><li>Use fresh clams for the best flavour, but canned clams work in a pinch.</li><li>Thickening the chowder with a roux ensures a smooth texture.</li><li>For added depth, simmer the chowder gently to meld the flavours.</li><li>Serve with crusty bread to soak up every drop.</li></ul>

Serving Suggestions

Serve your New England Clam Chowder with a sprinkle of fresh parsley and a side of oyster crackers or crusty bread to enhance its delightful flavours. This chowder pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light beer. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally, to maintain its creamy consistency. Avoid freezing as the texture may change upon thawing.
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