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Name: New England Clam Chowder
Total time: 50 min
Yield: Serves 6
Cuisine: United States (New England)
Ingredients: 1.5 kg littleneck clams in shells; 100 g salt pork or bacon; 1 onion; 2 stalks celery; 500 g potatoes; 500 ml clam juice or cooking liquor; 500 ml whole milk; 250 ml heavy cream; 30 g butter; 2 tbsp all-purpose flour; 1 bay leaf; 1 tsp fresh thyme; 1/2 tsp black pepper; to taste salt

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United States (New England)50 minServes 6cooked before

New England Clam Chowder

Ingredients14

littleneck clams in shells1.5 kg
salt pork or bacon100 g
onion1
celery2 stalks
potatoes500 g
clam juice or cooking liquor500 ml
whole milk500 ml
heavy cream250 ml
butter30 g
all-purpose flour2 tbsp
bay leaf1
fresh thyme1 tsp
black pepper1/2 tsp
saltto taste

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Method

Scrub the clams and steam them in a covered pot with a splash of water until they open, about 8 minutes. Discard any that stay closed. Strain and reserve the liquor; chop the clam meat and set aside.
Dice the salt pork or bacon and cook in a heavy pot over medium heat until the fat renders and the pieces are lightly browned. Remove and set aside, leaving the fat in the pot.
Add the butter, diced onion, and sliced celery. Cook until soft but not browned, about 5 minutes.
Stir in the flour and cook for 1 minute. Gradually whisk in the reserved clam liquor and bring to a gentle simmer.
Add the diced potatoes, bay leaf, and thyme. Simmer until the potatoes are tender, about 15 minutes.
Stir in the milk and cream and heat through without boiling. Return the chopped clams and pork, season with pepper and salt, and simmer 2 minutes more.
Discard the bay leaf. Ladle into bowls and serve hot.