Table of Contents

New England Clam Chowder

Ingredients

  1. 2 1/2 pounds live cherrystone or littleneck clams
  2. 1/2 pound salt pork or bacon, cut into 1/2-inch cubes
  3. 3 tablespoons butter
  4. 1 medium onion, finely chopped (about 1 cup)
  5. 2 stalks celery, finely chopped (about 1 cup)
  6. 3 tablespoons flour
  7. 1 1/2 cups clam juice (make your own when steaming the clams)
  8. 1 quart whole milk
  9. 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
  10. 2 bay leaves
  11. Kosher salt and freshly ground black pepper
  12. 1 cup heavy cream

Directions

  1. In a large stock pot add water to a depth of 1 inch.
  2. Bring to a boil and add clams and cover
  3. Steam the clams for 6 to 8 eight minutes the clams will open
  4. Remove meat from inside the clams and roughly chop it. Discard empty shells.
  5. Reserve 1 1/2 cups of the clam juice
  6. Chop and reserve the clams
  7. Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes.
  8. Add butter, onion, and celery.
  9. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer.
  10. Add flour and stir to combine.
  11. Add clam juice and stir to combine.
  12. Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot.
  13. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.
  14. Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through.
  15. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.
  16. Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes.
  17. Return liquid and solids back to Dutch oven.
  18. Add heavy cream and stir to combine. Reheat until simmering.
  19. Season well with salt and pepper.