How to Make New England Clam Chowder

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Categories: Soup | Seafood | How Tos

  • The original, and according to fans, best type of clam chowder, New England clam chowder is a thick, hearty chowder with a cream or milk base. To learn how to make clam chowder, refer to the directions below.

  • Introduction

    • New England style Clam Chowder has been a staple in many restaurants and households since the 1800s. Many New England residents take their chowder seriously, and the region hosts several clam chowder festivals and tastings per year. While Manhattan style clam chowder has a tomato base and Rhode Island clam chowder is broth-based, New England clam chowder is a thicker, richer soup than both, as it has a cream base.
    • There are a variety of New England clam chowder recipes and many professional chefs and home cooks alike have varied the basic recipe to create their own take on the classic chowder. Follow the directions below to make about eight servings of traditional New England clam chowder.

  • Step 1: About the Clams

    • Depending on the time of year and where you live, getting fresh clams may not be an option. In this case, you will have to opt for canned clams. However, if you have the opportunity, using fresh clams in your chowder will provide a richer clam flavor and also provide you with the clam stock you will need for your soup.
    • If you have fresh clams, use the following directions to prepare them for use in your chowder. Keep in mind that clams in their shells are about six to eight times heavier than those without. So, for this recipe, you should begin with between six and eight pounds of clams in their shells to produce a sufficient amount of clam meat for your soup.
    1. Discard any clams that are open
    2. Scrub the clams to remove any surface dirt
    3. Place the clams in a pot with enough water to fully cover them
    4. Bring the liquid to a boil, then reduce to a simmer and cover the pot
    5. Cook the clams for about five to seven minutes, or until they have opened
    6. Use a slotted spoon to remove the clams from the liquid
    7. Strain the liquid through a fine strainer or cheesecloth to filter out any sand
    8. Reserve the liquid and place it aside for use later
    9. Remove the clams from their shells
    10. Depending on the size of the clams, you may want to chop them into smaller pieces

  • Step 2: What You'll Need

    • You will need the following materials and ingredients to make clam chowder for about eight people:
    1. A large saucepan
    2. A mixing spoon
    3. 1 pound of clams
    4. 3 cups of clam juice or stock (use the water that you used to cook the fresh clams in, or the juice from the canned clams)
    5. 2 or three slices of bacon, diced
    6. 2 onions, diced
    7. 2 or 3 medium potatoes, diced
    8. 1/2-1 cup dry white wine or dry sherry
    9. 21/2 cups heavy cream
    10. 1 bay leaf
    11. Salt and pepper to taste

  • Step 3: Make the Chowder

    • Once you have all your ingredients and are ready to make your clam chowder, doing so will take about an hour.
    1. Place your pot on the stove and set the temperature to medium-high
    2. Place the bacon in the pot for about 5-7 minutes, or until it begins to crisp
    3. Remove the bacon from the pot and place it aside, but leave the fat in the pot
    4. Reduce the temperature to low
    5. Add the onion to the bacon fat and cook for 10-20 minutes, until the pieces are soft and translucent
    6. Add the clam juice or stock, wine or sherry, bay leaf and potatoes to the pot
    7. Allow the liquid to simmer for 15-20 minutes, until the potatoes are cooked
    8. Add the clams and bacon to the pot
    9. Slowly whisk the cream into the soup
    10. Season with salt and pepper
    11. Simmer for another 3-5 minutes
    12. Remove from heat and serve

  • Conclusion

    • Although it is not designed for those on a low-fat diet, many soup and shellfish lovers alike will thoroughly enjoy clam chowder. Serve your clam chowder as an appetizer or during soup course, or, to make it a full meal, spoon it into a bread bowl and serve it with biscuits, crackers or fresh-baked bread.

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