Description

New England Clam Chowder is a classic New England comfort food. While there are many fantastic versions of this famous chowder, with this recipe I tried to keep it as authentic as possible.

Ingredients

1⅔ - 2 cups cooked clams (See additional comments) 2 ounces salt pork finely chopped or 5 slices unsmoked bacon finely chopped) 1 clove garlic chopped 2 cups diced onions 1½ - 2 lbs potatoes peeled and diced into half inch cubes. (White, yellow or red) 4½ cups clam juice 3 cups fish stock (If you can not find fish stock use all clam juice) 2 cups light cream Salt and Pepper to taste (I use 1½ teaspoon Kosher salt and 1 teaspoon white pepper) For the Roux 1 stick unsalted butter ½ cup all purpose flour

Instructions

Over medium low heat coat the bottom of a large heavy bottomed (Dutch oven/Stock type pan) with olive oil. Add salt pork/bacon and saute until just beginning to brown. Remove sauteed salt pork/ bacon and set aside for later. If needed add more olive oil to the coat pan and the onions and saute on medium low heat till translucent (about 5 minutes). Add the chopped garlic and saute for an additional 30 seconds. Add clam juice and or fish stock (Use should have a total of 7½ cups liquid) 1 teaspoon salt and ½ teaspoon pepper, stir scraping bottom to release any brown pits from the bottom. Add potatoes, increase heat and bring to a soft boil until potatoes are fork tender. Once potatoes are fork tender, reduce heat source to low and make the Roux. In a separate saucepan or small frying pan on medium heat add 1 stick of butter, once butter is melted add 1/2 cup all purpose flour and stirring constantly incorporate the flour into the butter (Will take 2-3 minutes paying close attention not to let the roux brown too much). Once roux is cooked remove from heat source.Bring the heat source under your Dutch back to medium. Add ¼ of the roux to the liquid base stirring constantly to ensure there are no lumps, continue to incorporate the roux to reach desired consistency. Reduce heat source to medium low and slowly pour the light cream into your thickened base and stir to fully incorporate and bring back to temp. Stir in clams and bring to desired temperature. Serve hot.

Serves

8-10 as a soup course and 6-8 as a main course

Additional Comments

You will need a minimum of 1⅔ cups of cooked clams (I used about 2¼ cups). If you are using canned clams use chopped or a combination of chopped and minced (Reserve the juice from the cans and use toward the 7½ cups of liquid. If you are using fresh clams you will need 4 pounds of little clams, cooked and chopped. If you want more of an ocean taste other then the traditional taste, you can substitude seafood stock for the fish stock.