New England Clam Chowder (I)
20m prep 30m cook 50m ready
5 to 6 cups; 4 servings If using the larger, tougher chowder-sized quahog clams, chop the meat finely before adding.
Ingredients
- 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
- 2 cups water
- (Any scraps of onion, celery, thyme, or bay leaf)
- (Water or bottled clam juice as needed)
- 2 ounces salt pork or bacon, diced
- 1 tablespoon butter
- 1 onion, diced
- ½ teaspoon chopped thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 8 ounces red potatoes, cut into ½-inch pieces
- 1 cup heavy cream
- 1 tablespoon chopped parsley
- Black pepper to taste
- 1 Quick Cream Biscuits, soda crackers, or oyster crackers (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
- 2 cups water
- (Any scraps of onion, celery, thyme, or bay leaf)
- (Water or bottled clam juice as needed)
- 2 ounces salt pork or bacon, diced
- 1 tablespoon butter
- 1 onion, diced
- ½ teaspoon chopped thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 8 ounces red potatoes, cut into ½-inch pieces
- 1 cup heavy cream
- 1 tablespoon chopped parsley
- Black pepper to taste
- 1 Quick Cream Biscuits, soda crackers, or oyster crackers
Let's Cook
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Step 1.
Scrub: 5 pounds or 2 ½ to 3 quarts littleneck, topneck, or other hard-shell clams
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Step 2.
Place the clams in a large soup pot and add: 2 cups water; (Any scraps of onion, celery, thyme, or bay leaf)
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Step 3.
Cover and steam over high heat until the clams open, 5 to 10 minutes. Transfer the clams to a bowl, discarding any that do not open (reserve the cooking liquid). Remove the clams from their shells, holding them over the bowl to catch any juices. Coarsely chop the clams and set aside. Line a fine-mesh sieve with several layers of cheesecloth and strain the cooking liquid from the pot and any juices from the bowl into a measuring cup. You should have about 4 cups; if there is less, add: (Water or bottled clam juice as needed)
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Step 4.
Add to a soup pot over medium heat: 2 ounces salt pork or bacon, diced
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Step 5.
Cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the pork to paper towels to drain. Add to the pot: 1 tablespoon butter; 1 onion, diced; ½ teaspoon chopped thyme; 1 bay leaf
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Step 6.
Cook, stirring, until the onion is translucent, about 5 minutes. Add and stir until blended and lightly browned: 1 tablespoon all-purpose flour
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Step 7.
Add the reserved cooking liquid and: 8 ounces red potatoes, cut into ½-inch pieces
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Step 8.
Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir in the chopped clams and reserved pork along with: 1 cup heavy cream
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Step 9.
Simmer for 5 minutes; do not boil. Season with: 1 tablespoon chopped parsley; Black pepper to taste
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Step 10.
Serve with: Quick Cream Biscuits, soda crackers, or oyster crackers
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