This clam chowder gets its flavor from the clam cooking liquid, so do not pour it away. A small butter-and-flour roux thickens the milk without turning the soup pasty, while bacon, onion, and potato make it substantial enough for lunch.
A Practical Clam Chowder
The clams are steamed first, then their strained liquid becomes part of the soup base. Add the clam meat near the end; long cooking can make it tough. Keep the heat gentle once the milk goes into the pot.
New England Clam Chowder Recipe
A milk-based clam chowder with bacon, potato, onion, and fresh clam broth. Discard clams that stay closed after cooking. Allergens: shellfish, milk, and wheat.
Use only live, properly chilled clams. Discard cracked clams and any that do not open during cooking. Refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 300 g (10.5 oz) littleneck or Manila clams, purged
- 180 ml (6 fl oz / 3/4 cup) water, for steaming the clams
- 150 g (5.3 oz / 1 medium) potato, cut into 1.5 cm (1/2-inch) cubes
- 100 g (3.5 oz / 1/2 medium) onion, diced
- 45 g (1.6 oz / 3 slices) bacon, diced
- 500 ml (17 fl oz / 2 cups) whole milk
- 15 g (0.5 oz / 1 tbsp) butter
- 10 g (0.35 oz / 1 tbsp) all-purpose flour
- 7.5 ml (1/2 tbsp) liquid chicken stock concentrate
- 1 g (1/4 tsp) fine salt, plus more to taste
- 1 g (1/4 tsp) black pepper
- 1 g (1/4 tsp) dried parsley
Step-by-Step Instructions
Step 1: Steam the clams: Put the purged clams and 180 ml (3/4 cup) water in a pot. Cover and cook over medium-high heat for 4–5 minutes, just until the shells open. Discard any clams that remain closed.
Step 2: Strain the clam broth: Lift the opened clams from the pot. Remove the meat from the shells, then strain the cooking liquid through a fine sieve or cheesecloth. Set both the clam meat and clear broth aside.
Step 3: Cut the vegetables and bacon: Cut the potato, onion, and bacon into pieces about 1.5 cm (1/2 inch) across. Even pieces help the potato cook at the same rate.
Step 4: Cook the bacon and vegetables: Melt the butter in a clean pot over medium heat. Add the bacon, followed by the onion and potato. Cook for 3–4 minutes, stirring, until the onion begins to soften.
Step 5: Make the roux: Turn the heat to medium-low. Sprinkle in the flour and stir for 2 minutes so it coats the vegetables and loses its raw flour smell. Do not let it scorch.
Step 6: Add the milk and broth: Pour in the milk gradually while stirring, then add 90 ml (about 1/3 cup) of the strained clam broth. Simmer gently for 5–6 minutes, stirring often, until the potato is tender and the soup has thickened.
Step 7: Return the clam meat: Add the reserved clam meat and stir gently over medium-low heat. Cook only long enough to warm it through.
Step 8: Season the chowder: Stir in the chicken stock concentrate, salt, and black pepper. Simmer for 2 minutes, then taste and adjust the seasoning.
Step 9: Serve: Ladle the chowder into warm bowls and finish with dried parsley. Serve while hot.
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💡 A Few Useful Swaps
- Clams: Manila or littleneck clams both work; purge them thoroughly before cooking.
- Milk: Whole milk gives the smoothest texture. Unsweetened oat milk can be used, but the flavor will change.
- Bacon: Ham or smoked tofu can replace it; add a little oil if the pan is dry.
🍽️ What Goes Well With It
- Serve with crusty bread, a green salad, or simple roasted vegetables.
❓ Frequently Asked Questions (FAQ)
Q: How long does leftover clam chowder keep?
Refrigerate it in a covered container and use it within 3 days. Reheat gently and add a splash of milk if it has thickened.
Q: Why did the soup separate?
The heat was probably too high after the milk was added. Keep it at a gentle simmer and stir often.
Q: Can I freeze clam chowder?
It is better fresh. Milk-based soup can separate and potatoes may become grainy after freezing.
Keep the heat moderate and taste as you go; both recipes rely on ingredients that already bring plenty of seasoning.
🏷️ Recipe Keywords & Dietary Tags: #New England Clam Chowder #Clam Chowder #Homemade Soup #Seafood Soup
