In the cozy kitchens of New England, a steaming bowl of clam chowder has long been a symbol of comfort and tradition. In this extensive guide, we’ll journey back to the roots of culinary heritage and explore the art of creating Old-Fashioned New England Clam Chowder. With its rich and creamy broth, tender clams, and hearty potatoes, this classic chowder captures the essence of coastal comfort in every spoonful. Join us on this culinary expedition as we delve into the timeless recipe that warms both the body and the soul.
Ingredients
For the Chowder:
- 4 dozen littleneck clams, scrubbed
- 4 slices bacon, chopped
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups russet potatoes, peeled and diced
- 4 cups clam juice (from cooking the clams)
- 2 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
For the Oyster Crackers (Optional):
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- 1/4 cup milk
Instructions
Preparing the Clams:
- Cook the Clams: In a large pot, add the scrubbed clams and enough water to cover them. Bring to a boil and cook until the clams open, about 5-7 minutes. Discard any clams that do not open. Strain the cooking liquid to use as clam juice.
- Remove Clams from Shells: Remove the clams from their shells, chop them, and set aside. Reserve some whole clams for garnish if desired.
Making the Oyster Crackers (Optional):
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Combine Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Add Butter: Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk to form a dough.
- Roll and Cut: Roll out the dough on a floured surface and cut into small squares. Place them on a baking sheet and bake for 10-12 minutes or until golden brown.
Cooking the Chowder:
- Sauté Bacon and Vegetables: In a large Dutch oven or soup pot, cook the chopped bacon until crispy. Add diced onion, celery, and butter. Sauté until the vegetables are softened.
- Add Flour: Sprinkle flour over the bacon and vegetable mixture, stirring constantly to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
- Incorporate Potatoes and Liquids: Add diced potatoes, clam juice, whole milk, and heavy cream. Stir well, ensuring the roux is fully incorporated. Add bay leaves and dried thyme. Bring the mixture to a simmer and cook until the potatoes are tender.
- Add Chopped Clams: Fold in the chopped clams and let the chowder simmer for an additional 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Serving:
- Garnish and Serve: Ladle the New England Clam Chowder into bowls, garnish with fresh parsley, and optionally add reserved whole clams. Serve hot with oyster crackers on the side.
Cook Notes
- Clam Juice Quality: For the best flavor, use the strained clam juice from cooking the clams instead of store-bought clam juice.
- Consistency Adjustment: If the chowder is too thick, add more clam juice or milk to reach your desired consistency.
- Storing Oyster Crackers: Store any leftover oyster crackers in an airtight container for future use.
Variations
Smoky Bacon Burst:
Add a pinch of smoked paprika or a dash of liquid smoke for a smoky bacon flavor infusion.
Corn and Bacon Delight:
Include fresh or canned corn kernels along with the bacon for a sweet and savory twist.
Keto and Low-Carb Versions
Keto-Friendly:
For the Chowder:
- Omit potatoes or replace them with cauliflower florets.
- Use almond flour or coconut flour instead of all-purpose flour for thickening.
For the Oyster Crackers (Optional):
- Replace all-purpose flour with almond flour or coconut flour.
- Use almond milk or coconut milk instead of regular milk.
Low-Carb Option:
For the Chowder:
- Omit potatoes or replace them with cauliflower florets.
- Use almond flour or coconut flour instead of all-purpose flour for thickening.
For the Oyster Crackers (Optional):
- Replace all-purpose flour with almond flour or coconut flour.
- Use almond milk or coconut milk instead of regular milk.
In conclusion, Old-Fashioned New England Clam Chowder is a timeless testament to the enduring allure of comforting, soul-warming dishes. With its creamy texture, briny clams, and savory undertones, this chowder captures the essence of New England’s culinary legacy. Whether enjoyed on a chilly evening or served during a festive gathering, this clam chowder is more than a dish—it’s a journey through the rich tapestry of New England’s gastronomic history.
So, immerse yourself in the nostalgia of this classic recipe, savor every spoonful, and let the Old-Fashioned New England Clam Chowder transport you to the cozy kitchens and coastal landscapes that have inspired generations of culinary enthusiasts
