New England clam chowder
A creamy soup of freshly steamed clams, smoky bacon and tender potato, simmered in the clams' own briny broth with milk and cream.
Method
- 1
Rinse the clams in cold water and throw away any with broken shells or any that stay open when tapped.
- 2
Put the clams and water in the large pot, cover and steam over high heat until the shells open.
- 3
Lift the clams into a bowl as they open and discard any that stay shut.
- 4
Strain the broth through a sieve lined with kitchen paper to catch any grit. Top it up with water to make 750 ml.
- 5
Pull the clams from their shells and chop them into bite-sized pieces.
- 6
Wipe out the pot, add the bacon and cook over medium heat until the fat runs and the edges crisp.
- 7
Add the butter, onion, celery, thyme and bay leaf and cook gently until soft but not browned.
- 8
Sprinkle in the flour and stir for a minute to cook out the raw taste.
- 9
Stir in the clam broth a little at a time until smooth, then add the potatoes.
- 10
Simmer, partly covered, until the potatoes are tender and starting to soften at the edges.
- 11
Pour in the milk and cream and heat gently until steaming, without letting it boil.
- 12
Stir in the chopped clams and warm them through for a minute so they stay tender.
- 13
Remove the thyme stalks and bay leaf, add the pepper, taste for salt, and serve scattered with chives.
Notes
- Clams and bacon are both salty, so season only at the end.
- Canned clams work in a pinch. Use about 400 g of drained chopped clams and make the broth up to 750 ml with their juice and bottled clam juice.
- Chowder is even better the next day. Reheat it slowly and do not let it boil, or the clams turn rubbery.
Equipment
Large heavy pot with a lid, Sieve, Kitchen paper, Slotted spoon, Large bowl