She Strengthens

The Quintessential New England Clam Chowder Recipe

A Delicious Debate: Defining the Perfect Clam Chowder

When it comes to New England clam chowder, opinions on its ideal consistency vary widely. Some swear by a thick, creamy broth, while others prefer a lighter, more brothy approach. Our recipe strikes a balance between the two, yielding a rich, velvety soup that’s sure to please even the most discerning palates.

A Clever Game Plan

To maximize flavor and minimize waste, be sure to reserve all vegetable peelings and scraps (except potato skins) to steam with the clams. This clever trick will infuse your chowder with depth and complexity.

Yield and Difficulty

This recipe serves 6 and falls under the “medium” difficulty category, requiring approximately 1 hour of total time and 30 minutes of active cooking.

Gather Your Ingredients

• 2 1/2 pounds small hard-shell clams (such as Manila)
• 1 medium yellow onion, diced (peel and scraps reserved)
• 1 medium celery stalk, diced (peel and scraps reserved)
• 1 medium carrot, diced (peel and scraps reserved)
• 1 1/2 cups water
• 3 ounces smoked bacon, diced (about 1/2 cup)
• 1 large garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 3 medium red potatoes, diced (reserved in cold water)
• 1 cup bottled clam juice
• 1 tablespoon minced fresh thyme leaves
• 1 medium bay leaf
• 1/2 cup heavy cream
• 2 tablespoons fresh Italian parsley, minced

Step-by-Step Instructions

1. Prepare the Clams: Rinse clams under running water, discarding any open or broken shells. Combine peels and scraps of onion, celery, and carrot with clams in a Dutch oven or large pot.
2. Steam the Clams: Add 1/2 cup water, cover the pot, and cook over high heat until most clams have opened (about 10 minutes). Drain clams, reserving the liquid.
3. Prepare the Vegetables: Rinse out the pot, dry it, and return it to the stove over medium heat. Add bacon and cook until fat is rendered and bacon is beginning to crisp (about 6 minutes).
4. Add Aromatics: Add diced onion, celery, and carrot, seasoning with salt and pepper. Cook until onions are tender and translucent (about 7 minutes).
5. Thicken the Broth: Add garlic, flour, and wine, cooking until mixture begins to thicken (about 1 minute).
6. Add Potatoes and Clams: Drain reserved potatoes and add to mixture, along with clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and remaining 1 cup water. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 25 minutes).
7. Finish with Cream and Parsley: Stir in cream and parsley, adding additional salt and pepper as desired. Serve hot.

Beverage Pairing Suggestion

For a truly exceptional pairing, try a Chardonnay from the French region of Chablis, such as the 2005 Chablis from Domaine Jean-Marc Brocard. The wine’s minerality and subtle smokiness will beautifully complement the rich flavors of the clam chowder.