New England Clam Chowder (Traditional Boston Style)
A velvety, comforting coastal chowder of tender fish, leeks, and Maris Piper potatoes slow-simmered in rich double cream.
Ingredients
- • 4 cans (180g each) minced clams in clam juice (or 1kg fresh littleneck clams, steamed and chopped)
- • 150g salt pork or thick-cut bacon, diced
- • 2 tbsp unsalted butter
- • 1 large yellow onion, finely diced
- • 2 ribs celery, finely diced
- • 3 tbsp plain flour
- • 2 cups reserved clam juice and chicken stock
- • 3 medium Russet potatoes, peeled and diced into 1cm cubes
- • 1 cup double cream
- • 1 cup whole milk
- • 1 bay leaf
- • 1/4 tsp ground white pepper
- • 1/4 tsp dried thyme
- • 1 tsp salt
- • Oyster crackers, to serve
Preparation Steps
Fry diced bacon in a heavy stockpot over medium heat until crispy and fat is rendered; remove bacon with a slotted spoon.
Melt butter in the bacon fat; add diced onion and celery, cooking for 6 minutes until soft and translucent.
Sprinkle flour over vegetables and stir for 2 minutes to cook out raw flour taste.
Gradually pour in reserved clam juice, chicken stock, bay leaf, thyme, and diced potatoes; bring to a boil, reduce heat, cover and simmer for 15 minutes until potatoes are fork-tender.
Lower heat to gentle simmer; pour in double cream, milk, chopped clams, and white pepper; warm gently for 5 minutes without boiling.
Discard bay leaf; ladle hot chowder into bowls, top with crispy reserved bacon and serve with oyster crackers.