Name: New England Clam Chowder
Prep time: 30 min
Cook time: 60 min
Ingredients: ¾ Lb Fresh Littleneck Clams or 10 Ounces chopped clam meat.; 3 Slices or 1/4 cup Thick sliced bacon, cut into ½ inch cubes (see note); 2 Tbsp Butter, divided; ½ Large Onion, Diced, ½ inch; 1 Rib Celery, Diced, ½ inch; 3 Tbsp Flour; 1 Cup Clam Broth or Juice; 1 Cup Reserves liquid from the stemed clams(see note); ⅔ Cup Medium White Potato, peeled and diced about ½ inch. (I find that white potato holds its stexture a bit more than a Russet.); ½ Cup Heavy Cream; 1 Pinch Cayenne or ½ Tsp White Pepper; Salt to taste (see note) (Take care to go light, The natural brininess of the clams and juice may add enough. )

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New England Clam Chowder

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A hearty, creamy traditional chowder from New England

Course Main Course, Soup

Cuisine American

Keyword chowder, new england clam chowder, Seafood

Prep Time 30

Cook Time 1

Servings 4 Servings

Author Aran Connolly

Ingredients

¾ Lb Fresh Littleneck Clams or 10 Ounces chopped clam meat. For the littlenecks, It is best to soak submerged in cold water with a tablespoon of salt or corn meal for about 20 minutes to purge of any grit. Scrub and rinse well.
3 Slices or 1/4 cup Thick sliced bacon, cut into ½ inch cubes (see note) Diced saltpork can be substituted for the purists out there.
2 Tbsp Butter, divided
½ Large Onion, Diced, ½ inch
1 Rib Celery, Diced, ½ inch
3 Tbsp Flour
1 Cup Clam Broth or Juice
1 Cup Reserves liquid from the stemed clams(see note) If you opted for ready chopped clams simply double the clam broth amount to arrive at a total of 1 Cup broth.
⅔ Cup Medium White Potato, peeled and diced about ½ inch. I find that white potato holds its stexture a bit more than a Russet.
½ Cup Heavy Cream
1 Pinch Cayenne or ½ Tsp White Pepper
Salt to taste (see note) Take care to go light, The natural brininess of the clams and juice may add enough.