classic clam chowder recipe

Classic Clam Chowder New England Style

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How to make Clam Chowder New England Style

When it comes to best tasting seafood chowders, it is hard to beat New England Clam Chowder homemade! The spices for clam chowder are subtle, and the overall ingredients for clam chowder are savory and hearty.

If you love clams, bacon, butter, and potatoes – which all recipes for New England Clam Chowder include – this is soup for you!

classic clam chowder recipe

New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder is milk or cream-based chowder. It is made with milk, butter, potatoes, salt pork, onion, and clams.

New England clam chowder is usually accompanied by oyster crackers, which do not contain oysters, by the way. sd Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Here are the ingredients you will need for your recipe for New England Clam Chowder:

Bacon slices

Butter

butter slices

Celery stalks

celery stalks for clam chowder New England style

Onion

onions for clam chowder homemade

Salt

salt for baking

Potatoes

potatoes - ingredients for clam chowder

Flour

flour - clam chowder easy recipe

Broth or Clam Juice

clam juice for clam chowder

Milk

Fresh clams

Ground Black Pepper

ground black pepper

INGREDIENTS – CLAM CHOWDER NEW ENGLAND STYLE

  • 2 slices bacon
  • 2 tablespoons butter
  • 2 celery stalks
  • 1 small onion
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 2 large potatoes
  • 2 tablespoons flour
  • 1 cup broth or clam juice
  • 1 1/2 cups milk
  • 1 1/2 pounds fresh clams
  • Garnish: freshly ground black pepper

DIRECTIONS

Gather the ingredients.

Finely chop the bacon. Heat a medium pot over medium-high heat, add the butter, and once the butter is melted, add the bacon. Cook, stirring now and again until the bacon renders its fat. Adjust the heat so the butter doesn’t brown.

Finely chop the celery and the onion. Add them to the bacon and sprinkle with salt. Cook, stirring once in a while, until the vegetables are soft, about 3 minutes.

Peel and chop the potatoes. Once vegetables are soft, sprinkle them with flour. Cook, stirring until the flour smells a bit like pie crust—that will let you know that it is cooked and keep the chowder from having a raw flour flavor—about 2 minutes. Add the potatoes, broth, and milk. Bring to a simmer and cook until potatoes are very tender, 10 to 15 minutes.

Do one of two things. Either shuck the raw clams or heat a large pot over high heat. Add 1/4 to 1/2 cup water to the pot. It should sizzle immediately. Add the clams, cover, and cook until all the clams are open—3 to 5 minutes. Lift clams out of the pot. Use a fork or small tongs to pull the clams out of their shells. Discard the shells. Strain the clam cooking liquid through several layers of cheesecloth or a clean kitchen towel to make sure any grit is left behind. Add strained cooking liquid to the chowder.

Once potatoes are tender, add the clams and simmer until the clams are cooked through, about 5 minutes for raw shucked clams and just 1 to 2 minutes for the steamed-opened clams.

Cook for 15-20 more minutes.

What to serve with New England clam chowder?

When it comes to pairing sides for Clam Chowder, you really can’t go wrong. Some enjoy a grilled cheese sandwich. Caesar Salad is a popular choice as well.

I like to keep it simple… and tasty…. and cornbread is my favorite compliment. Adding cornbread pieces to your chowder is a great idea if you’re looking for a way on how to thicken your clam chowder. I prefer a couple of pieces with butter. Hope you enjoy it!

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