New England clam chowder is a beloved classic dish that'll warm your soul and transport you right to the cozy coastal towns of the Northeast, where this hearty and creamy soup has been a staple for centuries. You'll start with fresh, high-quality clams, then add in diced potatoes, onions, and bacon for a savory, flavorful broth. The creamy texture comes from a blend of milk and cream, creating a comforting and satisfying meal. Whether you enjoy it on a chilly day or during a summer seaside picnic, this New England staple is sure to delight your taste buds. And if you keep reading, you'll discover the full history and recipe for this timeless dish.
Key Takeaways
- New England Clam Chowder is a classic dish that originated in the 17th century with early settlers in the region.
- The traditional recipe includes ingredients like salted pork, onions, potatoes, and fresh clams, which have evolved over time.
- Variations of the chowder can include a creamy broth or the addition of tomatoes, depending on local preferences.
- The dish is often served with crusty bread or oyster crackers, and is best enjoyed on chilly days for its comforting flavors.
- Quality ingredients, especially fresh clams, and the proper blending of flavors are key to creating a satisfying New England Clam Chowder.
History
The origins of New England clam chowder can be traced back to the 17th century, when early settlers in the region began crafting this hearty soup.
Back then, the dish was a simple combination of salted pork, onions, potatoes, and of course, the local clams. As the years passed, the recipe evolved, with fishermen and coastal communities putting their own spin on the classic. Some added tomatoes, while others preferred a creamy base.
No matter the variation, one thing remained constant: the love for this comforting, flavorful soup.
Today, New England clam chowder is a beloved staple, enjoyed by folks far and wide.
Whether you're slurping it down on a blustery day or savoring it by the seaside, this dish connects us to the rich history and traditions of the region.
Recipe
New England Clam Chowder
Recipe
Clam chowder is a beloved classic in the Northeast United States, with a rich, creamy broth and chunks of tender clams. This recipe for New England-style clam chowder captures the essence of this comforting dish. The key is to use fresh, high-quality clams and to let the flavors meld together for a truly satisfying result.
This chowder is the perfect way to warm up on a chilly day. Serve it with crusty bread or oyster crackers for a complete meal.
Ingredients:
- 2 pounds littleneck or cherrystone clams, scrubbed clean
- 4 slices bacon, diced
- 1 onion, diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon and set aside, reserving the bacon fat in the pot.
Add the onion and celery to the pot and sauté for 5-7 minutes, until softened. Add the potatoes, milk, cream, bay leaves, and thyme. Simmer the chowder for 15-20 minutes, until the potatoes are tender.
Add the clams to the pot, cover, and cook for 5-7 minutes, until the clams have opened up. Discard any clams that don't open. Season the chowder with salt and pepper to taste. Serve the chowder hot, garnished with the reserved crispy bacon.
Tips:
For a thicker chowder, you can mash some of the potatoes against the side of the pot. You can also add a tablespoon or two of all-purpose flour to the sautéed onions and celery to create a roux, which will thicken the chowder.
Adjust the seasoning as needed, and consider adding a splash of clam juice or white wine to enhance the flavor.
Cooking Steps
Peel and dice those potatoes, then sauté the onions until they're nice and soft.
Next, toss in the clams and broth, and let the chowder simmer until the potatoes are tender.
Step 1. Peel and Dice Potatoes
Gather about 2 pounds of potatoes and peel them using a sharp knife or vegetable peeler. Carefully remove the thin skin, being mindful not to waste too much of the potato.
Once peeled, rinse the potatoes under cool running water to wash away any dirt or debris. Grab a sturdy cutting board and a sharp chef's knife.
Slice the potatoes into bite-sized cubes, about 1/2-inch thick. This uniform size will help them cook evenly in the chowder. As you dice, be sure to keep the potato pieces together in small piles to make the next steps easier.
Keep going until all the potatoes are nicely cubed. Now you're ready to add them to the pot along with the other delicious ingredients.
Just wait until you taste how the tender potatoes soak up all the wonderful flavors of this classic New England clam chowder!
Step 2. Dice and Sauté Onions
Onion-dicing and sautéing come next in this chowder-making adventure. First, grab a sharp knife and a sturdy cutting board. Carefully slice the onion in half from top to bottom, then set one half aside for now.
Lay the other half flat-side down and slice it into thin strips. Next, stack the strips and slice them crosswise to create diced onion pieces. Easy, right?
Now, it's time to sauté the onions. Heat a large pot or Dutch oven over medium heat and add a pat of butter. Once it's melted, toss in the diced onions.
Stir them around and let them cook until they're soft and translucent, about 5 minutes. The kitchen will start to smell amazing as the onions caramelize and release their natural sweetness.
Keep an eye on them, stirring occasionally, to prevent any burning. Soon, you'll have perfectly sautéed onions, ready to contribute their flavor to the chowder.
Step 3. Add Clams and Broth
With the onions nicely sautéed, it's time to add the clams and broth. Grab a can or two of fresh, juicy clams and pour them right into the pot. Don't be shy – the more clams, the better!
Now, it's time to give your chowder a nice, hearty broth. Pour in some chicken or veggie broth, and make sure to add just enough to get that perfect, creamy consistency. Give it a good stir, and let the flavors meld together.
As the chowder bubbles away on the stove, you'll start to smell the irresistible aroma of the clams and broth. Your mouth will be watering, just waiting to take that first spoonful.
When it's all ready, ladle up a big, steaming bowl and get ready for a taste of true New England comfort. The tender clams and rich broth will warm you right up on a chilly day. Mmm, this is going to be delicious! Don’t forget to pair your clam chowder with some crusty bread for dipping. It’s the perfect way to soak up all that savory goodness. And if you’re a fan of hearty dutch oven recipes, this clam chowder is sure to become a favorite in your rotation. The slow simmering in a dutch oven allows all the flavors to meld together, creating a truly satisfying dish.
Step 4. Simmer Chowder Until Potatoes Tender
Simmering the chowder, you'll want to ensure the potatoes become tender, which should take around 15-20 minutes.
As the mixture bubbles away, you'll start to smell the savory scents of the clams, bacon, and creamy broth. Keep an eye on it, giving the pot a gentle stir every now and then to prevent anything from sticking to the bottom.
You'll know the potatoes are ready when you can easily pierce them with a fork. Once they're tender, the chowder will have a delightfully thick and hearty texture.
Reduce the heat to low and let it simmer for a few more minutes, allowing the flavors to meld together. This simmering process is crucial for developing the rich, comforting taste that makes New England clam chowder so beloved.
Soon, you'll have a steaming bowl of this classic, creamy delight ready to enjoy.
Step 5. Add Cream and Seasonings
Next, stir in the cream. You'll see the chowder start to thicken up as the cream mixes in. Yum!
Now, it's time to add the seasonings. Grab some salt and pepper and give it a few good shakes. A little bit of salt and pepper really brings out the flavors in the chowder.
Next, sprinkle in some dried thyme. The earthy, herbal notes of the thyme pair perfectly with the creamy texture.
Stir everything together until the seasonings are nicely incorporated. Can you smell that? It's making your mouth water, isn't it?
Final Thoughts
New England Clam Chowder is a hearty and delicious dish that has been a staple in the region for centuries. Now that you've added the cream and seasoned it to perfection, it's time to sit back and enjoy your masterpiece.
The rich, creamy broth and tender clams are sure to warm your soul on a chilly day. As you take that first spoonful, you'll be transported to the cozy coastal towns of New England, where the salty air and the sounds of crashing waves set the perfect backdrop for this comforting meal.
Don't be afraid to get creative with your toppings, too. A sprinkle of fresh parsley or a few crispy croutons can add a delightful crunch.
And if you're feeling extra indulgent, a dollop of sour cream or a slice of crusty bread on the side can take your chowder to new heights of deliciousness.
Frequently Asked Questions
What Type of Clams Are Best for Chowder?
For the best chowder, you'll want to use cherrystones or littleneck clams. These briny, flavorful clams hold up well in the chowder and provide the perfect texture and taste. Their firm flesh is ideal for this hearty dish.
Can I Use Canned Clams Instead of Fresh?
You can certainly use canned clams instead of fresh for your recipe. While fresh clams may provide more flavor, canned clams are a convenient and affordable option that can still make a tasty chowder.
How Can I Make My Chowder Thicker?
To make your chowder thicker, try adding a roux. Melt butter in a saucepan, whisk in flour, and cook for a few minutes. Slowly stir this mixture into your chowder until it reaches your desired consistency.
Is It Possible to Make a Low-Fat Version?
Yes, you can make a low-fat version of your chowder. Try using low-fat milk or evaporated milk instead of heavy cream, and add pureed potatoes or cornstarch to thicken it without the extra fat.
How Long Does Leftover Chowder Last in the Fridge?
Leftover chowder can last 3-4 days in the fridge when stored properly. Keep it in an airtight container and ensure it cools completely before refrigerating. Consume it within that timeframe for best quality and food safety.
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