When I crave rich, creamy New England clam chowder, I’m reminded of my dear friend from Florida, Vicki.

Vicki hails from Scituate, Massachusetts, where New England clam chowder, pronounced chowdah, is to Massachusetts, as Key Lime Pie is to Florida, and Hot Brown’s are to Kentucky. Vicki’s family was fanatic about making authentic clam chowder and flew in Softshells from New England to Florida. How I wish I watched a little closer when she was making that soup.

There are many varieties of clam chowder, and most people have a preference about which type they like best.

I prefer the traditional cream-based white New England clam chowder.

The beauty of clam chowder — whether you like to eat New England or Manhattan style, or if it’s your grandma’s special recipe — it’s easy to make, requires few ingredients, and is satisfying on a cold, winter weekend, a Friday during Lent or anytime you’re craving a rich broth and briny, meaty clams. This New England Clam Chowder recipe works with either live clams or canned clam meat.

I was inspired to make this chowder not only from my memories of Vicki and her family but also from the Culinary Institute of America.

Chesapeake Bay Clams https://maureencberry.comClam Buying Tips

  • There are dozens of species of clams found around the world. You’ll find hardshell, softshell, live, frozen, half-shell, and canned clams. Buy what your budget allows. For instance, I bought a bag of live little neck clams for $9.99 and a can of shucked canned clam meat for $2.38. Either will work for my clam chowder recipe as you’ll see below.
  • When buying live clams, make sure the shell is tightly closed. If open, this doesn’t mean the clam is dead. Simply tap the shell and it will close, if it doesn’t, then it is dead, and toss it immediately.
  • Store live clams for up to four days in the refrigerator. Live clams need to breathe. Do not cover in ice, with plastic, or crowd with other foods.
  • Clams are a sustainable seafood choice.

New England Clam Chowder
Serves 4-6

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

2 strips of bacon, chopped coarsely

½ red onion, diced

Black pepper, to taste

3 tablespoons four

2 cups clam juice

1 cup chicken stock

2 Yukon gold potatoes, cubed ½”

2 stalks celery, diced

2 bay leaves

½ teaspoon thyme

2 tablespoons unsalted butter

1 cup light cream

1 bag of live clams or one can of clam meat, drained, juice reserved for the broth

Directions

  1. In a large stockpot, add chopped bacon and turn on the heat to medium. Cook bacon until it begins to brown, stirring occasionally for about five to six minutes.
  2. Add onion, season with black pepper, stir and cook for about four to five minutes, careful not to brown the onion.
  3. Sprinkle the flour over the bacon and onions, and then add the clam juice and the chicken stock, whisking to create a creamy broth.
  4. Add the potatoes, celery, bay leaves, and thyme. Cover the stockpot with a vented lid. Reduce the heat to medium-low and simmer twelve minutes or until potatoes are fork-tender.
  5. Remove the bay leaves and discard.
  6. Add the butter, cream, and clams and cover with the lid to steam open the clams for about six to seven minutes.
  7. If using canned clams, add with cream and heat a few minutes. Do not overcook as clams get rubbery when cooked too long.
  8. Discard any clams that haven’t opened.
  9. Ladle the soup into bowls and serve immediately with hot sauce, sherry, Worcestershire sauce, and saltine or oyster crackers.
  10. If you have leftovers, remove the clam meat from the shells before you refrigerate. Discard the shells.

What kind of clam chowder do you prefer? Hit me up on Twitter @maureencberry.