New England Clam Chowder

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One of America’s most famous dishes, get ready to enjoy a bowl of pure comfort!  This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds!

The concept of chowder goes back several centuries.  Chowders were introduced to the United States during its early years of settlement and the oldest published recipe we know about, for fish chowder, was printed in 1751.  What we call New England Clam Chowder today was the earliest and most popular variety of clam chowder (known as Boston Clam Chowder in the Midwest) and it was a contribution of French and British settlers.  By the 18th century it was a household staple and has remained one of New England’s most famous and beloved dishes.

Today, New England Clam Chowder is still served at Ye Olde Union Oyster House in Boston, the nation’s oldest continuously operating restaurant, where it has been on the menu since 1836.

Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick.  Additionally, although it is generally regarded a cardinal sin to add tomatoes, there are some who insist on adding just enough to turn the color a pretty pink.  In 1939, the state legislature of Maine decided it had had enough of this sacrilege and tried passing a bill that would make the inclusion of tomatoes in clam chowder illegal.  It didn’t pass.

Notwithstanding some debated variations, what distinguishes New England clam chowder is the absence of tomatoes and the inclusion of milk or cream, potatoes, onion and clams, and its common accompaniment of oyster crackers that are either crushed and added to the soup as a thickener or sprinkled on top.

In the words of American novelist Joseph C. Lincoln:

A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder; part of it at least, I am sure it was.  It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is ‘Yankee Doodle in a kettle.’

Tips for the Best New England Clam Chowder

If you’re a fan of New England Clam Chowder then you know from experience that too often they’re either ultra thick and gloppy or the binding between the fat and carbs has broken and you end up with a watery soup with oil droplets all over in it. Not so with this recipe.  This New England Clam Chowder recipe tackles those problems and the result is a perfectly silky-smooth and creamy texture with wonderfully balanced flavors that will make you sigh with comfort.

An excellent New England Clam Chowder uses few and simple ingredients but the quality of these ingredients is key.  Use the freshest produce, the best cream.  Salt pork was traditionally used but in more recent decades it has been replaced by bacon.  The smokiness of bacon can tend to overpower the delicate flavors of the clam chowder and for that reason I recommend Italian pancetta if you can find it.  Unlike bacon pancetta it is dry-cured, not smoked, and contributes an incredible, complex flavor that is complementary instead of overpowering.

Using quality ingredients also means using a good fish broth, something that was used in many of the earliest known clam chowder recipes.  Set the clam juice aside and instead reach for fish broth which will give your chowder a much richer and satisfying flavor.

New England Clam Chowder Recipe

Let’s get started!

Slice the pancetta (or bacon if using) into thin strips.  Fry in a medium stock pot until crispy then remove with a slotted spoon, leaving about a tablespoon of the grease in the pot.

Add the butter to the pot along with the onions, celery and garlic.  Cook for 6-8 minutes until softened but not browned.  Add the flour, stir to combine and cook for a minute.

Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly.  Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta.

Simmer the chowder for 20-25 minutes until the potatoes are extremely tender.  Discard the bay leaves.

The consistency is right when the potatoes are so soft that some have begun to fall apart.  If you prefer the chowder to be thicker or less chunky, use an immersion blender (or transfer 1 cup of the chowder to a blender) puree just a small portion of it.

Add the clams, cream and parsley and heat through for another 5 minutes.  Add salt and pepper to taste, and serve immediately.

Serve sprinkled with the remaining pancetta, fresh parsley and oyster crackers.

Enjoy!

Storing and Reheating New England Clam Chowder

This New England Clam Chowder will store in an airtight container in the fridge for 3-5 days. It can also be frozen for up to 3 months but dairy-based soups will somewhat alter in texture when thawed and the potatoes can likewise become a little grainy. Thaw slowly in the fridge overnight. This chowder can be reheated on the stovetop or in the microwave.

Enjoy!

For more delicious chowders try my:

• Cauliflower Chowder
• Smoked Salmon Chowder
• Cullen Skink
• Chicken and Asparagus Chowder
• Sweet Potato Corn Chowder

Originally published on The Daring Gourmet February 28, 2018

Restaurant sign cropped and used courtesy of Sayamindu Dasgupta via CC licensing