New England Clam Chowder
The recipe for “New England” or “Boston” chowder uses prepackaged chopped clams. Fresh hard-shell or razor clams in equal quantities (two cups chopped clams and 1 1/2 cups clam juice) could be substituted if available. Do not use soft-shelled clams (steamers) for chowder. If you’re on a low-fat diet, this is probably not a good choice!
4 slices thick-sliced smoked bacon, finely chopped
1 small yellow onion, finely diced (about 3/4 cup)
1 1/2 stalks celery, finely diced (about 1/2 cup)
1 clove garlic, minced (about one teaspoon)
2 (16-ounce) containers chopped sea clams, drained, reserving liquid
1 tablespoon all-purpose flour
2 to 4 cups bottled clam juice, as needed
2 cups diced Yukon Gold or Red Bliss potatoes
3/4 teaspoon freshly cracked black pepper, divided
1/2 teaspoon Old Bay Seafood Seasoning, or more to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme, divided
1 1/2 cups half & half, light cream, heavy cream, clam juice or chicken stock (see notes)
In a 2 1/2-quart stock pot, render bacon over medium heat until cooked, about five minutes, being careful not to burn bacon or grease. (Or use 1/4 pound of diced salt pork. Salt pork is slab bacon that hasn’t been smoked.) Remove the bacon from the pot, drain on paper towels and reserve. Add the onion and celery to the pot and cook about six minutes or until the onions are translucent. Add the garlic and cook until softened, about two minutes. Incorporate 1/4 teaspoon of the thyme and pepper into the mixture. Add the flour and cook, stirring, for two minutes, stirring.
Add enough clam juice to the reserved clam liquid to make four cups and add to the stock pot; stir well to combine with the roux. Bring the mixture to a simmer and cook for two minutes, stirring.
Add with potatoes and one tablespoon of the reserved lardons. (Add more clam juice if necessary.) Cook for eight to ten minutes or until the potatoes are barely tender. Season the chowder with black pepper, Old Bay, oregano and thyme.
(The recipe may be prepared to this point and held, refrigerated and covered, for two days. Reheat to a low boil before continuing.)
Add the chopped clams (one pound of prepackaged chopped clams will yield about 12 ounces of clams and 3/4 cup clam juice), reduce heat to a simmer, and cook for five minutes. Add enough half & half to achieve the desired consistency and return the chowder to a simmer. Do not let the chowder boil or the clams will become rubbery. Simmer until thoroughly warmed, about five minutes. Adjust seasonings as needed (you probably won’t need salt but perhaps more pepper and thyme).
Ladle the chowder into warmed serving bowls and dot with unsalted butter. Sprinkle some of the reserved lardons atop the chowder. Garnish with chopped chives or parsley, if desired.
Serve with a tossed salad and crusty bread (oyster crackers or Vermont common crackers are also frequently served with chowder in New England).
Yield: three 12-ounce servings.
Chef’s note: If you prefer thicker chowder, use heavy cream; for lighter chowder, use light cream. If you desire “Rhode Island” or “South County” chowder, omit dairy altogether and add an equal amount of clam juice or chicken stock. If you want “Manhattan-style” chowder also called Fulton Fish Market Chowder, this recipe is not for you (Manhattan-style chowder is actually illegal to serve in Maine and Massachusetts but no one obeys the law)!
If you substitute fresh kernel corn and Andouille sausage for the clams, you’ll have great corn chowder.
