New England clam chowder
Summary
Yield
Source New England cuisine
Prep time 1 hour Recipes Lunch Dinner Main meal Light meal Winter United States Simmer North America New England Holiday Fish & seafood Autumn America
Description
This is truly traditional New England fare; a tasty and comforting soup, especially in cold days.
Ingredients
2 Quart clams (quahogs, in shell) 1 Tablespoon cornstarch 2 Cup clam juice 3 Pound potates (peeled and diced) 4 Ounce salt pork (or bacon) 1 onion (large, finely chopped) 3 Cup milk (scalded) 2 Tablespoon butter (unsalted, softened) 2 Cup cream 2 Tablespoon flour (all purpose flour) salt pepper (freshly ground)
Instructions
Prepare the clams
- 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.
- Shuck the clams over the pot to catch all the juices, chop them and strain the clam broth, save both for later.
Parboil 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
- 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.
- 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.
- 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.
- Add the clams and cook until thoroughly heated but do not boil. Season to your taste and serve.
Notes
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.
Ingredients, 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
Nutrition facts
Serving size: 1/8 of the original recipe.
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%
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Summary
| Yield | |
|---|---|
| Source | New England cuisine |
| Prep time | 1 hour |
| Recipes | Lunch Dinner Main meal Light meal Winter United States Simmer North America New England Holiday Fish & seafood Autumn America |
Description
This is truly traditional New England fare; a tasty and comforting soup, especially in cold days.
Ingredients
| 2 | Quart | clams (quahogs, in shell) |
| 1 | Tablespoon | cornstarch |
| 2 | Cup | clam juice |
| 3 | Pound | potates (peeled and diced) |
| 4 | Ounce | salt pork (or bacon) |
| 1 | onion (large, finely chopped) | |
| 3 | Cup | milk (scalded) |
| 2 | Tablespoon | butter (unsalted, softened) |
| 2 | Cup | cream |
| 2 | Tablespoon | flour (all purpose flour) |
| salt | ||
| pepper (freshly ground) |
Instructions
Prepare the clams
- 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.
- Shuck the clams over the pot to catch all the juices, chop them and strain the clam broth, save both for later.
Parboil 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
- 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.
- 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.
- 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.
- Add the clams and cook until thoroughly heated but do not boil. Season to your taste and serve.
Notes
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.
Nutrition factsServing size: 1/8 of the original recipe. Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Remarkable
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.
fish & seafood
Food in U.S.A.