Down East Clam Chowder
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Yield: 4 to 6 servings
The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina.Ingredients:
4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth1/4 pound cubed salt pork or 6 slices bacon
1 onion, coarsely chopped
6 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
2 cups half-and-half or evaporated milk
6 tablespoons (3/4 stick) unsalted butter
salt
freshly ground pepper
Instructions:
Pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.Cook salt pork in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.
Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.
Add milk and half-and-half; bring to a simmer. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted. (Do not boil or clams will be tough.) Season with salt and pepper.
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I made this for students at Westmont College in California. Athough there wasn’t a New Englander among them, they loved it and so did I. I didn’t have fresh clams (the drawback of living on the West Coast) so I used canned baby clams and chopped clams. I also added some cornstarch to thicken it a little. I do look forward to visiting Cape Cod this summer for clam “chowdah.”
It is really great to see a recipe for good old New England chowder that has not been made into wallpaper paste. I grew up on traditional area foods from a fishing family and do remember having chowder that you could spread with a knife. We thickend our chowders with good old common crackers. With best regards to the originator of this chowder. leo king
Would like to second the comments concerning thickening chowders and stews in general. I grew up on Cape Cod in a frugal Yankee family. Milk chowder was milk chowder and if you wanted thicker you crumbled your saltines or pilot crackers in it. Recommend salt pork for authenticity. Also “chowder base” without the milk and potato (doesn’t freeze well) can be made ahead and used when needed.
I tried it with the bacon rather than the salt pork and liked it much better with the bacon, but everone’s tastes vary. Overall, a lovely chowder.
Finally … a clam chowder that doesn’t have celery in it. I have always made my clam chowder very close to this recipe, but have always seen clam chowder with too many ingredients. It only requires clams and potatoes and a nice chowder broth. Way to go.
At $1.50 per lb, we picked up a bushel of fresh Maine clams, steamed half, then used what was left for chowder. This is a great recipe. I added some Bay Seasoning and Sauterne wine while simmering. Took away the chill of a cold spring night!
I happen to like just a little celery in my chowder, I use the celery heart with the leaves. I also use sweet onion and Oscar Mayer low salt bacon. The clams generally have quite a bit of salt in them so I don’t add any salt. I add a teaspoon or so of dried thyme and a bay leaf. I use half and half and if I’m making a large pot of chowder I add a 1/2 pint of heavy cream. Don’t heat too long or the cream will curdle. I hope this brings you back to summer!! Enjoy!
The only herbs or spices in a real chowder are salt and pepper. The previous dolled up soup may taste good, but it’s not chowder. If your seafood is decent, there is no need to mute the flavor. A chowder is about the seafood, not one’s creativity. My mom used to use the identical recipe with fish, too. Yum.
I loved the recipe and the reviews, especially those referring to the thickness of the chowder … so many here in the Midwest think clam chowder should be thick and creamy. I like to make mine as authentic as possible, I am a “Yank at heart” living in the ShowMe state. Thanks Yankee Magazine!!
Perfect as written. Bacon or salt pork, that’s OK, but don’t mess with real chowder!
This the same recipe my Yankee grandmother (mayflower descendent passed down to me. She did add an onion though, and always salt pork. Yummy!! I grew up on this chowder.