New England Clam Chowder
Chopped clams and diced potato in a milk and cream base built on rendered salt pork, thickened lightly with flour and seasoned with thyme. Canned clams and their juice carry the flavor.
- 1
Cook the salt pork in a heavy 4-quart pot over medium heat until the fat renders and the bits are golden, 8 to 10 minutes. Leave the fat in the pot.
- 2
Add the onion and celery and cook until soft but not browned, about 6 minutes. Stir in the flour and cook 2 minutes to lose the raw taste.
- 3
Whisk in the reserved juice from the canned clams along with the bottled clam juice. Add the potatoes, thyme, and bay leaf and bring to a simmer.
- 4
Simmer until the potatoes are tender at the center, 15 to 18 minutes. Discard the bay leaf and mash a few cubes of potato against the side of the pot to thicken the base.
- 5
Stir in the milk, cream, chopped clams, pepper, and salt. Heat gently until steaming, about 5 minutes. Do not let it boil, or the clams toughen and the milk can break.
- 6
Take the pot off the heat and let the chowder stand 10 minutes before serving so the flavors settle.
Ingredients
- 3 ounces salt pork, cut into 1/4-inch dice
- 1 onion, finely chopped
- 1 rib celery, finely chopped
- 3 tablespoons all-purpose flour
- 3 (6.5 ounce) cans chopped clams, drained, juice reserved
- 1 (8 ounce) bottle clam juice
- 1 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch dice
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- 1
Cook the salt pork in a heavy 4-quart pot over medium heat until the fat renders and the bits are golden, 8 to 10 minutes. Leave the fat in the pot.
- 2
Add the onion and celery and cook until soft but not browned, about 6 minutes. Stir in the flour and cook 2 minutes to lose the raw taste.
- 3
Whisk in the reserved juice from the canned clams along with the bottled clam juice. Add the potatoes, thyme, and bay leaf and bring to a simmer.
- 4
Simmer until the potatoes are tender at the center, 15 to 18 minutes. Discard the bay leaf and mash a few cubes of potato against the side of the pot to thicken the base.
- 5
Stir in the milk, cream, chopped clams, pepper, and salt. Heat gently until steaming, about 5 minutes. Do not let it boil, or the clams toughen and the milk can break.
- 6
Take the pot off the heat and let the chowder stand 10 minutes before serving so the flavors settle.