New England Style Clam Chowder Recipe
One of the granddaddy soups in my book is clam chowder. Here is a delicious recipe for New England Style Clam Chowder I think you will like.
There are so many recipe variations for clam chowder it is difficult to keep track of them all. Clam Chowder originated in the Eastern United States and is now popular throughout the country. Many regional variations exist, but the two main variety are New England Style or “white” clam chowder and Manhattan Style or “red” clam chowder. Manhattan style is a tomato based soup. New England style is cream based.
10 ounces of canned chopped clams
- 3 cups of bottled clam juice
- 1 ounce of diced salt pork
- 1 ½ ounces of finely diced bacon
- 2 tablespoon butter
- ¼ cup minced celery
- 1 cup of diced onion
- 1 small clog minced garlic
- 4 tablespoons corn starch (you can use flour, but we find corn starch easier to mix to a smooth consistency)
- 1 ¼ pounds diced potatoes
- ½ teaspoon dried thyme
- 1 bay leaf
- Black pepper
- 2 cups heavy cream
- In a large heavy bottomed pot over medium heat, cook diced salt pork and bacon until slightly browned. Add butter and melt.
- Add celery, onions, garlic and half the potatoes and cook for about ten minutes or until onions are translucent. Stir often. Add flour and cook for another minute.
- Add 3 cups of clam juice, the rest of the potatoes, thyme and bay leaf and stir to combine. Bring to a boil, then lower heat and cook until the potatoes are tender, about 10-15 minutes..
- Once potatoes are tender, remove the pot from the heat, discard bay leaf and add chopped clams and cream.
- Season chowder with pepper as needed and heat to serving temperature. Add salt if needed (note that the clams are salty, so taste it before adding salt)
Clam chowder is typically served with oyster crackers or saltine crackers.