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New England Clam Chowder

New England clam chowder is a simple soup with some creamy character. Read on to learn how to make clam chowder from scratch.

The Evolution of Clam Chowder

Although clam chowder is known to be a popular legendary recipe that has emerged in a number of remarkable chowder recipes today, there probably is no one who knows exactly who made the first chowder dish.

Chowder probably evolved as a way to make two fishing boat staples – salt pork and hardtack (a cracker made of only flour and water) – more palatable by adding fresh fish and water. Since fresh water was precious aboard ships, the original dish was most likely a very thick stew rather than a soup. The Boston Evening Post published the first written chowder recipe in 1751, a layered fish dish with onions, salt pork, pepper, salt, spices, herbs, hardtack, red wine, and water. Clams made occasional appearances in chowder recipes during the 19^th century. Around that time, bacon began to be substituted for salt pork, and hardtack was phased out in favor of potatoes.

Basic Components

New England clam chowder is a milk- or cream-based soup that’s thickened by the starch from potatoes or crushed crackers. When done right, clam chowder should be rich and filling but not stew-like. Its texture should be creamy without feeling heavy. Tender chunks of potato should barely hold their shape, their soft texture contrasting with tender bites of salty pork and clam.

Variety

The flavor of a clam chowder should be delicate and mild, the sweetness of the pork complementing the clams, accented by bits of celery and onion that have all but dissolved into the broth, fading into the background. A good grind of black pepper and a bay leaf or two are the only other seasonings you need. In addition, chowder needs oyster crackers. It simply wouldn’t be a real clam chowder without them.

Clam Choice

Some people can’t get fresh clams where they live. Many restaurants use canned or frozen chopped clams to great effect. Clam juice can also be an effective way of adding in some clam flavor, even when the fresh ones are available. I prefer frozen chopped clams to minced canned clams.

Don’t Overcook

Clams are finicky. They’ll go from sweet and tender to overcooked and rubbery in the blink of an eye, and cooking them for as long as it takes to soften a pot of potatoes is a one-way ticket to rubbery clams! Save the clams for the end of the cooking process.

Why not make your own clam chowder to share in this great history? Celebrate this great culinary tradition and enjoy a bowl of delicious homemade New England Clam Chowder!

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

Print Recipe

New England Clam Chowder

Course: Main Course

Ingredients

1/2 pound salt pork or bacon cut into 1/2-inch cubes
2 tbsp butter
1 medium onion finely chopped (1 cup)
2 stalks celery finely chopped (1 cup)
1 cup water or clam juice
2 1/2 pounds live cherrystone or littleneck clams
1 quart whole milk
1 1/2 pounds russet potatoes peeled and cut into 1/2-inch cubes
1 or 2 leaves bay
Kosher salt
freshly ground black pepper
1 cup heavy cream
oyster cracks for serving

Instructions

Combine salt pork or bacon and ¼ cup water in a heavy-bottomed stock pot or Dutch oven. Cook over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine.
Add clams and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.
Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.
Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside.
Once the potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, pork, and aromatics in the separate bowl.
Transfer the liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes, Return the liquid and solids back to pot. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper.
Serve immediately with oyster crackers.

Notes

For best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1 pound chopped canned or frozen clams to chowder before heating through to serve.

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Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

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