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New England Clam Chowder

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New England clam chowder is a classic seafood stew originating from the coastal regions of the Northeastern U.S. This comforting dish combines fresh clams, potatoes, onions, and salt pork in a broth made with milk or light cream.
Unlike many modern versions, traditional New England clam chowder has a thinner, broth-like consistency, allowing the fresh, briny flavor of the clams to shine. It’s a simple yet flavorful recipe that highlights the rich culinary heritage of New England.
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 4 slices of salt pork or bacon diced
  • 1 medium onion diced
  • 2 medium potatoes peeled and diced
  • 2 cups fresh clams chopped (or canned clams if fresh isn’t available)
  • 2 cups clam juice or broth
  • 2 cups whole milk or light cream
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Oyster Crackers (optional)

Instructions

Cook the Pork:

  • In a large pot, cook the diced salt pork or bacon over medium heat until crispy.
  • Remove and set aside, leaving the rendered fat in the pot.

Sauté the Onions:

  • Add the diced onion to the pot and cook in the fat until softened and translucent, about 5 minutes.

Cook the Potatoes:

  • Add the diced potatoes and clam juice or broth to the pot.
  • Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Add Clams and Milk:

  • Stir in the chopped clams, milk or cream, and bay leaf.
  • Simmer gently for another 5-10 minutes, being careful not to let the chowder come to a boil.

Season and Serve:

  • Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley.
  • Serve with the crispy bacon or pork on top, as well with oytser crackers.

Notes

  • Use Fresh Clams When Possible: For the best flavor, try to use fresh clams, but if they’re not available, canned clams and bottled clam juice are good alternatives.
 
  • Avoid Overheating the Milk or Cream: After adding the milk or cream, keep the heat low to prevent curdling. Gently simmer, but don’t let the chowder come to a full boil.
 
  • Customize the Consistency: If you prefer a thicker chowder, you can mash a few of the cooked potatoes before adding the milk, or stir in a tablespoon of flour or cornstarch mixed with cold water to thicken the broth slightly.