New England Clam Chowder
The most popular type of chowder in America and the one most people picture when they think of chowder is New England clam chowder.
New England chowder is the original form of chowder, with roots in the 18th century. Natives of Maine and Massachusetts invented this dish, and made it with a cream- or milk-based broth, giving it its characteristic white color and thick texture.
New England clam chowder is made with clams, potatoes, and salt pork or bacon. Carrots or celery are often used for extra flavor and color. Also see A History of Chowder
Serve with oyster crackers or saltines.
*Faith's New England Clam Chowder
Note: A pound of live softshells will yield about 6 to 8 ounces of meat. You can use canned clams and their juice instead of fresh clams. This is how I make it now. I find 1 or 2 cans of chopped or minced clams, and one can of while clams works well for 1/2 recipe. You take the clams out of the shells when making the soup anyhow and fresh clams are expensive.
This makes a lot of soup for one person, even counting leftovers. Cut recipe in half.
40 soft shelled clams (about 4 pounds) (or 4 or 5 6-1/2 ounce cans of clams with the juice)
1/4 pound salt pork or bacon, diced
1 1/2 cups onions, chopped small
2 stalks celery, thinly sliced
4 cups boiling potatoes, cut into 1/4-inch cubes (about 4 potatoes)
1 T. parsley
1/2 tsp. thyme (adjust to taste, you should be able to taste it)
2 bay leaves
4 cups boiling water (add just enough to cover the potatoes)
2 cups heavy cream, scalded
3 cups clam broth (I ususally use just 1 bottle of clam broth, plus the juice from the clams)
2 T. flour
3 T. butter
salt and pepper (add salt and pepper once soup is done, to taste)
Scrub the clams and let set 1 - 2 hours in water to which 1/2 tablespoon of kosher salt has been added for every cup of water needed to help clean out the clams.
Bring 1 cup of water to a boil. Steam the clams in the water until the shells open, 5 - 7 minutes. Remove the clams from the shells and chop. Set aside. Strain the broth through a fine sieve lined with a double layer of dampened cheesecloth and set aside.
If using fresh quahog clams, chop the tougher parts finely and add to the stock with the potatoes. Leave the softer parts of the clam whole and add with the milk.
Brown the salt pork or bacon, add the onions and celery and saute until golden brown. Place in a heavy kettle and add the potatoes, the seasonings, and the water. Bring to a boil, reduce heat and simmer until the potatoes are tender. Add the clams, the cream, and the reserved broth. Mix the butter and the flour thoroughly (this is called a beurre manié) and add to thicken. Simmer 15 to 20 minutes.
To serve, transfer mixture to a tureen; float butter on top of mixture, season with salt and pepper, and garnish with parsley. Serve hot with saltines or oyster crackers.
+Jane's New England Clam Chowder
2 cans minced clams
3 cans chopped clams
2 cans clam juice (broth) soup can size
1 1/2 medium onions, chopped
3 peeled potatoes, diced
8 slices bacon
1 quart half and half milk
1 half pint heavy cream
2 teaspoons butter
1 teaspoon salt
1/4 teaspoon pepper
5 tablespoons flour
Fry bacon crisp and towel drain; discard grease.
Place pat of butter frying pan; slowly fry onions.
Crumble bacon and cook slowly with onions; stir often.
Cook diced potatoes in water; drain.
Scald half and half with heavy cream.
Place all ingredients (except flour) in a large sauce pan
and simmer covered for at least an hour.
Blend flour and water in separate bowl, IF NEEDED, to thicken
chowder.
Stir into chowder vigorously.
