Best Clam Chowder Recipe

Canned clams are detestable. But you can probably stomach them, if you are an inlander. For me the best clam chowder comes from clams which were dug up the same day we cooked them and the chowder was usually served by lunch. My step-uncle would usually go out the second day of our visit each new year's vacation and dig up the clams before the sun came up. I would start the soup part as soon as he got home. The clams were boiled over a spit in the back yard, the potatoes were frying in the kitchen.

If you cannot get your hands on fresh dug clams, canned will work. Sea clams are better and taste more like salt than mud. Be sure to check the label, river bed clams are often from polluted waters, farmed clams are fed with poultry feces and taste like it.

You will need: two large pots one filled with water, 4-6 cups fresh or canned cooked clams in or out of the shell, 5-pounds of potatoes, unbleached flour, 3 cloves garlic, 3 yellow onions, two pints heavy cream, 1 head celery, 2 pounds carrots, raw sea salt and ground black pepper corns to taste.

Clean all the vegetables, scrub the potatoes, peal the garlic and onions and slice them, drain and rinse the clams.

Cut the potatoes into cubes and fry in a pan with cooking oil or butter until browned but not quite tender.

Slice the carrots and add to the large pan half filled with boiling water. Let the carrots simmer while you finish up the rest.

Remove the potatoes form the pan and set aside, add the onions and garlic to the pan and sauté in a little butter. When they begin to caramelize (turn clear), add ½ cup flour and gently stir until it begins to brown. Slowly add the heavy cream and water and stir with a whisk until it is smooth and creamy.
Add the celery.

Add all the ingredients except the clams to the large pan with the carrots in it and allow this to simmer until the potatoes and carrots are done cooking. Add the clams and allow to cook for 5 or 10 minutes. Allow this to sit and cool for about 10 minutes so that the flavors meld.

If using whole clams in the shell, leave them out until you are ready to serve and ladle the chowder over the clams. Serve with fresh toasted garlic fresh or sourdough bread. This hearty and filling soup makes a great lunch or dinner. It keeps well for a day or two.

You can substitute cauliflower for the potatoes in this recipe.