New England Clam Chowder

The French call it “chaudiere” meaning cauldron and it was the fishermen of Breton who brought the recipe to these shores, long ago. Here’s my version of New England Clam Chowder.

Recipe provided by

Ingredients

24 large hard-shell clams (top neck or chowder size), scrubbed cleanShop

1/4 pound bacon or salt pork, diced
1 onion, diced
1 bay leaf
1 sprig fresh thyme
1 tablespoon butter
3/4 pound new potatoes, cut into ½ inch cubes
2 cups light cream or half-and-half
Maine Sea Salt
Black pepper
Oyster crackers, for serving

Serves:

Directions

Place the clams in a large pan with 3 cups of water. Cover the pan and cook over high heat until the clams open. Remove the clams from the pan with a slotted spoon. Remove the meat from the shells and cut it into pieces. Strain the clam broth through a fine mesh strainer. Reserve both the clams and the broth. Cook the salt pork in a large pot over medium heat to render the fat, about 5 minutes. When the meat is crisp, add the onion, bay leaf, thyme, and butter. Cook until the onions are translucent, about 5 minutes.

Add the potatoes, clams, reserved broth, and enough water to cover. Simmer the mixture until the potatoes are cooked, about 10-12 minutes.

Add the cream and simmer for 5 more minutes. Season with pepper, and let it rest for at least 1 hour and optimally overnight before reheating. Serve with oyster crackers.

For a tangier version, add 1 tablespoon of Worcestershire sauce and 2 tablespoons of lemon juice just before serving.