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New England Clam Chowder

This classic recipe is from New England's largest fishing port, New Bedford MA.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Appetizer, Main Course
Cuisine: American
Keyword: chowder, clam, New England, seafood
Servings: 8
Calories:
Author: Pecans
Cost: 25

Equipment

  • 6 quart stock or soup pot
  • Sieve
  • Cheese cloth

Ingredients

  • 50 Little Neck clams (about 5 pounds), scrubbed
  • 10 oz. Salt pork cut into ½ in. pieces
  • 4 tbsp. Butter- unsalted
  • 6 stalk celery chopped fine
  • 1 Spanish onion - large chopped fine
  • 1 tbsp. thyme - fresh chopped fine
  • 1 tbsp. sage - fresh chopped fine
  • 1/2 cup flour - all purpose
  • 2 russet potato cut into 1/2 in. pieces
  • 3 cups Half and Half
  • Salt and pepper to taste

Instructions

  • Wash clams under cold running water. Add clams to a large pot and add 6 cups water.
    Bring to a simmer over medium-high heat, then cover and cook until the clams
    open, about 5-10 minutes. Strain the broth through a fine-mesh sieve (cheese
    cloth will ensure all sand is removed) into a large container. Remove the clams
    from their shells, chop into coarse pieces and reserve in a bowl, cover with plastic
    wrap to prevent drying.
  • Cook the salt pork in a large pot over medium
    heat until fat is rendered, about 10 minutes; remove crispy skin pieces with a
    slotted spoon. Add the butter to the rendered fat pot, over a medium heat. Add
    the celery, onion and herbs and cook, stirring occasionally, until soft, about
    10 minutes. Add the flour and cook, stirring, 1 -2 minutes to create a roux.
  • Stir in the reserved clam broth, 3 cups water stirring continually, incorporating into
    the roux without creating lumps.  Add and
    stir the potatoes to the thickened base. Bring to a simmer and cook until the
    potatoes are just tender 10-15 minutes.
  • Reduce the heat under the
    soup to medium low.  Add the clams and whisk
    in the half-and-half (at room temperature) and warm through (do not boil). Remove from the heat. Season with salt and pepper to taste. Ladle the soup into bowls.