New England Clam Chowder

new england clam chowder

I think that New England Clam Chowder is a cornerstone of American cooking. It’s one of my favorite soups to eat, and it’s not super hard to make correctly.

I use milk and heavy cream in this clam chowder recipe because that’s what I usually keep on hand. You could also use half and half if you have some to use up, just replace the milk and heavy cream amounts with an equal amount of half and half.

I also use Wondra Flour for this recipe, because it’s the easiest ingredient to keep on hand for quickly thickening soups and sauces. It really is a magical ingredient and you should definitely have some in your pantry, but if you prefer you can always use all-purpose flour. If you go that route, ladle out about a cup of soup (without the bits, just the liquid) and let to cool for 10 minutes. Then whisk in the flour to your cooling cup of soup-liquid, and slowly pour the mixture back into the hot soup, whisking the soup the whole time to incorporate the mixture. Then boil for 5 minutes. It’s more complicated than using Wondra Flour, but totally doable.

new england clam chowder
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 people

Ingredients:

2 tablespoons butter

1 medium onion [150 grams], finely diced

2 small stalks celery [100 grams], finely diced

4.5 ounces salt pork or bacon [130 grams], finely diced

2 small potatoes [270 grams], diced

3 cups milk

3 6.5-ounce cans chopped clams, undrained

1/2 teaspoon ground bay leaf

3 tablespoons wondra flour

1/2 cup heavy cream

oyster crackers

black pepper

Instructions:

In a large pot, melt the butter and saute the onions and celery until the onions start to become translucent.

Add the salt pork and continue cooking until the salt pork starts to brown.

Add the potatoes, milk, clams, and bay leaf and stir well. Cook over medium heat until the potatoes are soft, about 15 minutes.

Now you get to be a chef. Sprinkle the wondra flour over the chowder while stirring constantly. The goal is to incorporate the four into the chowder as quickly as possible. I PERSONALLY like 3 tablespoons, to add body without the chowder becoming too thick. If you prefer a thinner soup, add less. If you prefer your chowder thick and hearty add more. You are the chef now.

Finish with the heavy cream, adjust for salt, and serve with oyster crackers and freshly cracked black pepper.

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