Ultimate New England Clam Chowder Recipe

Calling to mind summers spent in coastal Maine, this hearty Ultimate New England Clam Chowder is pure comfort food. Thick, creamy and chunky, this "chowdah" is loaded with fresh clams, tender potatoes and great seafood flavor. New England Clam Chowder is an easy to make, one pot dish that never fails to please a hungry crowd.

Clam chowder recipes vary by region. In fact, there are several distinct versions popular throughout New England. Some are thin and almost broth-like. Other areas make use of tomatoes so that their New England Chowder more closely resembles the red, Boston Clam Chowder variety. For most though, New England Clam Chowder is recognized as being white, creamy and thick.

New England Clam Chowders are typically served in a crock or bowl with saltines or oyster crackers. For a more dramatic presentation, the chowder can be served in a hollowed-out bread bowl. A link to Chef Daymon's recipe for easy-to-make, homemade bread bowls can be found at the end of this article.

Tips, Tools and Techniques for Making the Ultimate New England Clam Chowder:

Be sure to use a large stainless steel or anodized aluminum stockpot, preferably one with a heavy bottom. Whenever possible, use fresh clams which will yield the best, briny seafood flavor. Whole clams must be thoroughly washed prior to steaming.

Add the washed clams to your stockpot. To steam, add in 2 cups of bottled or fresh clam broth, then add sufficient water to just barely cover the clams. Over high heat, steam just long enough for clams to open.

Remove the clams from their shells, measure and reserve the liquid. Add sufficient clam juice to yield 8 full cups. Allow the clams to cool for a few minutes then chop and set aside.

Ultimate New England Clam Chowder Recipe

Ingredients:
8 large potatoes, peeled and cubed
2/3 pound smoked bacon, cut into small strips
6 ounces unsalted butter
1 medium yellow onion, finely chopped
1/2 large Vidallia onion, finely chopped
4 cloves garlic, finely minced
4 stalks celery, chopped small
2 shallots, finely chopped
1 3/4 cups all purpose unbleached flour
8 cups clam broth plus 2 tablespoons Better Than Bouillon clam base
1 tablespoon fresh thyme leaves, finely chopped
3 large bay leaves, whole
3 cups steamed clams,chopped
5 cups heavy cream
1/4 cup flat leaf parsley, chopped for garnish
Sea salt and freshly ground black pepper, to taste
Old Bay Seasoning, dusted on surface as a garnish

Directions:

In an 8 quart stockpot, boil potatoes until not quite done. Drain and set aside.

Using the hot stock pot, cook bacon until browned and just beginning to crisp. Using a slotted spoon, remove bacon to a doubled paper towel and set aside.

Measure out 5 tablespoons of bacon drippings and return to the stockpot. Add the butter and combine over medium heat. Add the yellow onion, Vidallia onion, shallot, garlic and celery to the stockpot and saute in until vegetables are soft.

Using a wooden spoon, stir in flour to make a thick roux, cooking until cooked through and fragrant. Gently whisk in the clam broth a little at a time, cooking and stirring continuously until thick and creamy.

Fold in the fresh thyme and bay leaves. Simmer over low heat for 20 minutes until hot and bubbly.

Reduce heat to low, then stir in the clams, partially cooked potatoes and bacon. Continue simmering 10 minutes longer.

Slowly stir in the the heavy cream and remove chowder from the heat. Add sea salt and fresh ground black pepper to taste.

Ladle the chowder into soup bowls or crocks and garnish with flat leaf parsley, additional cracked black pepper and a light dusting of Old Bay Seasoning. Be sure to serve with saltines or oyster crackers.

For an exciting gourmet presentation, serve your Ultimate New England Clam Chowder in homemade bread bowls. A link to the recipe follows: Perfect for New England Clam Chowder Bread Bowls Recipe