| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 22g | 12g | 32g |
| sugars | fibre | protein | salt |
| 5g | 3g | 13g | 1.2g |
Why I Love American New England Clam Chowder
I hold a particularly fond place in my heart for the New England Clam Chowder recipe. Being a culinary enthusiast who thrives on hearty dishes brimming with flavor, I find that this robust chowder exudes rustic charm quite like my mountain comfort food. The harmony between fresh clams, creamy broth, chunky potatoes, and aromatic herbs brings to mind those comforting, soul-warming dishes I chuck together when the Rockies’ chill is particularly biting.
Global Inspiration, Local Ingredients
My inspiration always carries a touch of my affections for native Colorado bounty, but the Chef Jasper White, known as the dean of American clam chowder, significantly influenced this recipe. His philosophy of utilizing fresh, local ingredients parallels my own culinary beliefs. This New England Clam Chowder, though not exactly home terrain for a Coloradoan like me, marries my ethos beautifully.
A Cohesive Culinary Experience
You might wonder how a seafood dish fits in my wheelhouse, given my expertise with game meats and trout. But, the beauty of food is in its ability to transcend regional boundaries and flavor profiles. This clam chowder, while traditionally a coastal dish, can find a place on any hearty, comfort food menu.
When enjoying this delightful chowder, I’d recommend pairing it with a simple, fresh green salad, lightly dressed, to cut through the richness. It would also be delectable served next to a loaf of crusty bread, perfect for mopping up any leftover creamy broth.
Distinct yet humble, flavorful yet soothing, this New England Clam Chowder is a true culinary gem. Anchored in tradition yet adaptable to personal tastes, guaranteed to rise to any occasion.
What You’ll Need
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
- Up to 1 tablespoon fish sauce or 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon celery seed
- 1 pound fresh or frozen corn kernels
- 1/4 cup chopped fresh parsley
- Oyster or saltine crackers, for serving
Method
Step One
Begin by melting your 2 tablespoons of unsalted butter in a large pot over medium heat. Once melted, add your finely diced medium onion and your quartered and sliced celery stalks. Cook until the onions have become translucent and the celery is somewhat softened. This should take around 5 to 7 minutes.
Step Two
Next, add in your 3 tablespoons of all-purpose flour. Stir it into your butter, onions, and celery until the flour has fully combined. Let cook for another 2 minutes in order to cook out the raw flour taste.
Step Three
At this point, go ahead and add your 2 cups of chicken or vegetable broth and your 2 cans of chopped clams in their juice. Stir thoroughly to ensure the flour is fully mixed in and not lumpy.
Step Four
Add your 1 cup of heavy cream, 2 bay leaves, and your cubed Idaho potatoes. Season with salt and freshly ground black pepper to taste and then stir everything together well. Bring the mixture to a simmer and allow it to cook until the potatoes are tender, about 10 to 15 minutes.
Step Five
Once the potatoes are tender, add in your fish or Worcestershire sauce to taste, dried thyme leaves, celery seed, and your fresh or frozen corn kernels. Stir well to combine everything and then let it come back to a simmer. Cook for another 5 to 7 minutes, or until the corn is cooked through.
Step Six
Finally, stir in your chopped fresh parsley. Taste again for any last minute seasoning adjustments. Serve hot, garnished with additional fresh parsley if desired and accompanied by oyster or saltine crackers.
