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New England Style Clam Chowder Recipe

Updated on April 5, 2013

Vote for the Chowder!!

4.8 stars from 6 ratings of New England Style Clam Chowder

Your Nugget of Nutritional Info for this post:

Celery is good for you. Here are just a few reasons why this crunchy stalk is a healthy choice:

It contains: "lutein", "beta-carotene" & "zea-xanthin" all of which are rich in cancer-fighting anti-oxidants & help boost the immune system.


The Results!

All the Ingredients

Source

Recipe in Rebus

dice yellow potatoes into 1 inch cubes
dice yellow potatoes into 1 inch cubes | Source
grab NS chicken stock, pot and taters...
grab NS chicken stock, pot and taters... | Source
bring stock to a boil...
bring stock to a boil... | Source
add diced potatoes, turn down heat to a simmer, and let cook 10 minutes--and NO longer (else taters turn mushy)
add diced potatoes, turn down heat to a simmer, and let cook 10 minutes--and NO longer (else taters turn mushy) | Source
While those simmer, grab your shallots and celery.
While those simmer, grab your shallots and celery. | Source
Dice celery by hand. Since shallots will be part of the mix, it's okay to food process these into a dice. Food processing WILL turn foods with high water content mushy, though...
Dice celery by hand. Since shallots will be part of the mix, it's okay to food process these into a dice. Food processing WILL turn foods with high water content mushy, though... | Source
Drain potatoes, and reserve cooking broth in separate pot.
Drain potatoes, and reserve cooking broth in separate pot. | Source
I find it handy to leave this in the sink, while I attend to the rest of it.
I find it handy to leave this in the sink, while I attend to the rest of it. | Source
Back to the shallots & celery. Add to brown butter--if you're a pescatarian/veggie, like me--or to rendered bacon fat--if you prefer.
Back to the shallots & celery. Add to brown butter--if you're a pescatarian/veggie, like me--or to rendered bacon fat--if you prefer. | Source
Saute until transclucent. Then, add 1-2 TBSP. flour, coat veggie evenly, and cook until you smell a warm bread-like smell--- also equates to a couple of minutes.
Saute until transclucent. Then, add 1-2 TBSP. flour, coat veggie evenly, and cook until you smell a warm bread-like smell--- also equates to a couple of minutes. | Source
add shallots & celery mixture to reserved cooking stock. Add Bay leaves. Return to heat. Stir thoroughly, and leave be for a second.
add shallots & celery mixture to reserved cooking stock. Add Bay leaves. Return to heat. Stir thoroughly, and leave be for a second. | Source
drain clams...
drain clams... | Source
Rinse clams to remove grit.
Rinse clams to remove grit. | Source
Before adding the clams to your pot, add clam juice.
Before adding the clams to your pot, add clam juice. | Source
and your cream mixture, along with Old Bay Seasoning & a dash of hot sauce. I like Sriracha Brand...
and your cream mixture, along with Old Bay Seasoning & a dash of hot sauce. I like Sriracha Brand... | Source
stir thoroughly...
stir thoroughly... | Source
add potatoes & clams (bacon crumbles, too, if you want to include them.)
add potatoes & clams (bacon crumbles, too, if you want to include them.) | Source
stir some more!
stir some more! | Source

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: makes 4 good-sized bowls

Ingredients

  • 2 cans (10 oz before draining) whole, baby clams, Geisha Brand is a favorite
  • 4 cups NS chicken stock
  • ¾ cup cream or ½ & ½
  • ½ cup buttermilk
  • 8 oz clam juice
  • 1 lb bacon, optional
  • 5 stalks celery, diced fine
  • 1 cup shallots, diced fine
  • 2 bay leaves
  • 1-2 tsp Old Bay Seasoning, the kind for seafood & poultry
  • dash hot sauce, Sirache brand is great!
  • 4 cups yukon gold potatoes, diced
  • Handful fresh thyme, I usually use close to the whole package sold in the produce section
  • TIP: you can substitute fresh clams in place of canned to good effect. Or buy a handful, steam, and garnish the finished bowls!

How to do it:

  1. Bring 4 cups NS chicken stock to a rapid boil. Turn down to a simmer. *note: "NS" chicken stock, aka No-Salt chicken stock, is a good deal darker in color than its salted counterpart.
  2. Dice unpeeled potatoes into 1: inch cubes. Add to simmering stock, and cook 10 minutes. Do NOT overcook, as potatoes will become crumbly & change chowder's consistency and taste.
  3. While the spuds are cooking, mince shallots & celery. Slice the celery stalks into about 4 even "planks", and then dice those. Since the shallots will be part of the broth, and not as featured as say, in a duxelles, go ahead and food process them to a minced state, keeping in mind the processor tends to make hi-water content foods turn a little mushy. It saves time, though!
  4. If you choose to use bacon in this recipe, render it now, and set aside. Saute the shallots and celery mix in the bacon fat. If you'd rather avoid bacon for moral or health reasons, brown butter can easily be substituted as the saute medium.
  5. When the shallot mix is translucent, add 1-2 TBSP flour, mix thoroughly, and simmer until cooked--like a lumpy roux. Remove from heat.
  6. Once 10 minutes has passed, drain your potatoes, reserving the cooking stock in a separate pot. Set potatoes aside.
  7. Return pot of stock to the stove, add OLD BAY seasoning, and blend in shallots & celery.
  8. Add clam juice.
  9. Add blended cream & buttermilk mix ( or ½ & ½ and buttermilk mix)
  10. Add hot sauce
  11. Add: drained clams, bacon crumbles, diced potatoes. Simmer 5 minutes & remove from heat. Add cleaned thyme and stir. Yield: 4-6 good-sized bowls of chowder.
  12. Garnish with bacon crumbles and thyme leaves. Serve with oyster crackers, salad & Garlic, Cheesy Bread--of course!

Dish into bowls, makes about 4-6 nice sized bowls of chowder. Serve with oyster crackers, salad, & Garlic, Cheesy Bread, of course!

Source

Comments

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    • Chelsea25 profile image

      Chelsea 

      5 years ago from Juneau, Alaska

      Omg!! I think I'm one of the biggest fans of clam chowder and this recipe looks delish!! Thank you for sharing, can't wait to try this one. :)

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Hi Michelle,

      Thank you a ton for saying! It is a pretty tasty recipe, and can always be bumped up with fresh cherrystones...:)

    • Efficient Admin profile image

      Efficient Admin 

      5 years ago from Charlotte, NC

      I can't wait to try this soup. The photos are beautiful and the directions are very clear. This looks really good!

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Hi Colin, Little Miss Tiffy and Mister Gabriel!!

      It is coming on evening here, around 6:30 Cally time, and cold. Soup would be a great choice for tonight--for all of us, I think.

      I can't thank you enough for the kind words and encouragement. You are quite a skilled "hubber", yourself.

      I promise to be more diligent posting here, soon--I just find myself wrapped up with some unexpected and happy news that is keeping me from the "kitchen".

      Take care, Colin and friends! Karen R

    • epigramman profile image

      epigramman 

      5 years ago

      Good evening Karen and Happy Good Friday to you - well I've seen my fair share of cooking and recipe hubs over the last 2 years here and they don't get any better than your (hub)fabulous presentations.

      They are nicely laid out and easy to follow with beautiful images and I can tell it's a labor of love for you and it becomes that for your lucky readers too.

      Not a good place to come to if you're really hungry or else one would wish that you offered a take out service too, lol.

      This clam chowder looks and sounds delicious but then again you make them all look and sound good.

      Sending my warmest wishes from Colin and his cats at lake erie time ontario canada 7:17pm

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      me too! I just learned how to make a few years ago, and was uh-mazed at how easy it is. And besides...now I know what that bottled clam juice you see in the grocery is for...I always wondered!!

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      That looks very good! I love Clam Chowder!

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      You're so sweet, Victor! It IS a tasty soup...uh...stew...:) I make it pretty chunky!!

    • profile image

      victor claude 

      5 years ago

      I want some of this, now~!

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