I love clam chowder. However, it does cause controversy in my house. I prefer the bright flavours of Manhattan Clam Chowder but She Who Must Be Obeyed prefers the creamy richness of New England Clam Chowder.
Fortunately she and I love both varieties, we just have a preference. However, guess which one gets made more often?
My version of New England Clam Chowder has a great creamy broth and lots of flavour with potato and clams in every bite.
I start with 125 ml (1/2 cup) chopped bacon being sauteed in a saucepan over medium heat. When it just starts to get some colour. Add 40 ml (3 tablespoons) of butter. When it melts, add 200 ml (3/4 cup) chopped onions and 1 clove garlic, chopped. Saute for 3 to 4 minutes until the onions are soft and transparent.
Add 2 ml (1/2 teaspoon) of dried thyme and saute for 1 minute.
Add 40 ml (3 tablespoons) of flour and stir until it is combined with the fat in the pan.
Add 125 ml (1/2 cup) chicken stock, 125 ml (1/2 cup) milk, 1 can (144 grams) baby clams in water (add the juices from the can as well), 50 ml (1/4 cup) sherry, and 2 ml (1/2 teaspoon) freshly ground pepper. Cook, stirring, until the chowder is thickened and creamy.
Add 250 ml (1 cup) diced potatoes. Simmer, covered, for 15 to 20 minutes, stirring often, until the potatoes are cooked.
Ladle into bowls and accept the compliments with humility.
I did a video of this recipe.
This is a hearty rich clam chowder with a strong clam flavour, touches of thyme and a hint of sweetness from the sherry. Make it for people you love. They will thank you for it even if Manhattan Clam Chowder is better.
The Old Fat Guy
- 125 ml (1/2 cup) chopped bacon
- 40 ml (3 tablespoons) butter
- 200 ml (3/4 cups) chopped onion
- 1 clove garlic, chopped
- 2 ml (1/2 teaspoon) dried thyme
- 40 ml (3 tablespoons) flour
- 125 ml (1/2 cup) chicken stock
- 125 ml (1/2 cup) milk
- 50 ml (1/4 cup) sherry
- 1 can (144 grams) baby clams in water
- 250 ml (1 cup) cubed potatoes
- Saute the bacon over medium heat in a saucepan over medium heat until just getting some colour.
- Add the butter and when it is melted, add the onion and garlic.
- Saute until the onions are soft, 3 to 4 minutes.
- Add the thyme and saute for 1 minute.
- Add the flour and stir until the flour is combined with the fat in the pan.
- Add the chicken stock, milk, sherry, clams (add the liquid from the can as well), and pepper.
- Cook, stirring until the soup thickens to a creamy texture.
- Add the potatoes and simmer, covered, 15 to 20 minutes, stirring often, until the potatoes are cooked.