New England clam chowder

New England is located on the North East of the United States. Being so close to Canada, some French influence in their cuisine should not come as a surprise. New England traditional chowders come from the French thick soups made with fish, seafood, and vegetables. The word chaudiere is the French name for the big copper pot in which those soups were prepared, hence the name chowder.

New England clam chowder recipe

This is truly traditional New England fare; a tasty and comforting soup, especially in cold days.

Ingredients

USA Imperial 2 quarts    clams -quahogs- in shell   1 Tbs    cornstarch   2 cups    clam juice   3 lbs    potatoes, peeled and diced   4 oz    salt pork or bacon   1   large onion, finely chopped   3 cups    milk, scalded   2 Tbs    unsalted butter, softened   2 Tbs    all purpose flour   2 cups    cream     salt     freshly ground black pepper

Metric 1 kg   clams -quahogs- in shell   15 g   cornstarch (1 Tbs, level)    ½ l   clam juice   1¼ kg     potatoes, peeled and diced   125 g   salt pork or bacon   1   large onion, finely chopped   750 ml     milk, scalded   50 g     unsalted butter, softened   50 g     all purpose flour   500 ml     cream     salt     freshly ground black pepper

Procedure

Prepare the clams

1. Scrub the clams. Set them in a large bowl with water and cornstarch to soak for 30 minutes. Rinse well after that. Take clam juice to the boil in a large pot and add clams, cover and reduce heat. Simmer until the clams open -about 5 minutes.
2. Shuck the clams over the pot to catch all the juices, chop them and strain the clam broth, save both for later.

Blanche the potatoes

Pour water into a kettle, add salt and take it to the boil. Add the diced potatoes and cook for 3 minutes. Drain and set apart.

Prepare the chowder

1. In a large saucepan, sauté bacon or salt pork until brown. Remove excess fat leaving just 2 Tbs. Add the chopped onions and cook for 5 minutes.
2. Add milk and stir scraping the bottom of the pan to detach all rests of bacon. Add now the blanched potatoes and the reserved clam broth. Take to the boil then lower heat and simmer gently for 10 minutes.
3. In a small bowl, mix butter and flour until smooth, whisk into the chowder and add the cream. Again, take to the boil, reduce heat and simmer until it thickens, about 10 minutes.
4. Add the clams and cook until thoroughly heated but do not boil. Season to your taste and serve.

Servings: 8 Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   534.91   Calories From Fat (28%)   150.32       % Daily Value Total Fat 16.66g   26%   Saturated Fat 7.40g   37%   Cholesterol 114.97mg   38%   Sodium 879.61mg   37%   Potassium 2200.17mg   63%   Carbohydrates 57.07g   19%   Dietary Fiber 3.19g   13%   Sugar 5.49g       Sugar Alcohols 0.00g       Net Carbohydrates 53.88g       Protein 38.99g   78%

Recipe type

Fall, dinner, holiday, light meal, lunch, main meal, spring, winter

Cooking Tips

You could substitute 2 cups canned, chopped clams instead of fresh ones and their liquid instead of clam juice.

Quahogs are fond along the USA Atlantic coast; if you don't have them, use your local clams instead of New England quahogs. Other possibilities to create your own New England style chowder are: cockles, oysters, mussels or scallops. You could use light fish stock instead of clam juice.