Yield: 6 - 8 servings

Authentic New England Clam Chowder

Authentic New England Clam Chowder

Ingredients

  • 1/2 lb. salt pork, diced into 1/4" pieces*
  • 1/4 cup water
  • 2 Tbl. butter
  • 2 large ribs celery, thinly sliced (1/8")
  • 1 large onion, small diced (1/4")
  • 1 small to medium-sized clove garlic, minced
  • 1 1/2 cups chicken broth
  • 3 cups milk
  • 2 1/2 lbs. russet potatoes, peeled and diced into 1/2" cubes
  • 1 large bay leaf
  • 1/2 tsp. dried thyme
  • 3 Tbl. cornstarch mixed with 3 Tbl. COLD water
  • 2 (10 oz.) cans baby clams, (drain ONE can of the juice, add juice from second can) *see note for using fresh hard-shell clams
  • 2 cups heavy cream
  • 1/2 tsp. white pepper
  • 1 tsp. regular table salt, or to taste
  • chopped fresh parsley to garnish bowls
  • serve with oyster crackers if desired

Instructions

  • In large stock pot, add salt pork and water and sauté over medium-high until fat has rendered, water has evaporated, and pork is getting crispy. (Lower heat to medium, then medium-low as water evaporates). Add butter, scrape bottom of pan well, then add celery and onion. Sauté over medium heat until vegetables are soft. (About 5 minutes or so).
  • Add chicken broth, milk, potatoes, bay leaf and thyme. (*It will seem like too many potatoes, but there is more liquid to come later).
  • Cover pot with tight-fitting lid, and bring just to a boil over medium heat. Turn down to LOW, and simmer until potatoes are fork tender. Stir occasionally to reduce foam and scrape bottom and sides of pot. Keep an eye on it. (I stir about every 5 - 7 minutes).
  • Mix up your cornstarch slurry, stir into simmering pot. Gently stir and simmer for 1 minute. (You may need to turn the heat up just a little). This will be VERY thick.
  • Add one can of clams with the juice, and the second can drained. (You can add juice from both cans if you prefer a fishier taste). *Keep in mind that this will thin it, though, so sub part of the chicken broth if you'd like.
  • Stir in heavy cream and white pepper. Remove from heat and cover. Let sit for 30 minutes. (It will be heated through, and flavors will have had time to marry).
  • Serve garnished with fresh chopped parsley and oyster crackers if desired.
  • Hot sauce can also be served at the table for those who would like some.

    • Notes

    The easiest way to cook fresh hard-shell littleneck clams for chowder: (steam method):
    Discard any clams that remain open when tapped with fingers. Scrub clams with stiff brush under cold running water. Soak clams in mixture of 1/3 cup salt to 1 gallon water for 20 minutes. Drain water; repeat 2 more times. Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover stockpot; reduce heat to medium. Steam 5 to 7 minutes or until clams open. Remove from stockpot with tongs. Discard any clams that remain unopened. Cut steamed clams out of shells with utility knife. Place into a small bowl, cover, and chill until needed. Add to pot at the end, the same as for canned, along with a small bottle (8 oz.) of clam juice if desired.