Down East Clam Chowder
Soups, Stews, Chowders Recipes
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.
- 4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth
- 1/4 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
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.
Reviews by Readers
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." – Anonymous Review
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 – Reviewed by 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. – Reviewed by Joshua Sprague
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. – Reviewed by Greg Sherman
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. – Reviewed by Linda Tomyl
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! – Reviewed by Steve Pond
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! – Reviewed by VANESSA COUTU
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