Recipe: New England Clam Chowder

I love soup... making it and eating it! I rarely use recipes because I think my soup comes out better when I cook without a plan.

 

Here's how I make my New England Clam Chowder:

 

1) Take 5 or 6 large redskin potatoes. Peel them and cut them into one inch pieces. Put them in a large stockpot and cover them with clam juice or fish stock. (I prefer the clam juice, but either works) Bring the potatoes to a gentle boil for about 15 minutes until they are fork tender.

 

2) Meanwhile, dice 4-6 strips of bacon into small pieces. Cook the bacon with 2 tablespoons of butter in a large pot until the bacon is crisp. Remove the bacon with a slotted spoon and let it drain on paper towels, set aside.

 

3) Add one large diced yellow onion to the bacon drippings and butter still in the large pot. Cook until the onions are soft and transparent.

 

4) Add 1/4 cup of flour to the onions, stir it in thoroughly and let it cook for a few minutes until everything has made a smooth paste.

 

5) Stir in 4 cups of milk, half and half or cream. (If you use cream, you get a super-rich chowder - if you use milk the chowder is still good and a lot healthier - I usually use a mix of cream and milk as a compromise) Bring the milk mixture to a boil over medium heat, stirring constantly. Cook it until it is thickened to your liking.

 

6) Pour the thickened milk mixture into the cooked potatoes and clam juice. Stir gently until everything is evenly mixed. Bring the entire mix to a gentle boil and let it thicken more to your liking.

 

7) Add salt and pepper (to taste) and a dash or two of hot sauce. Then stir in as many clams as you like. I like to use fresh shucked clams if I can find them, but 3-4 cans of chopped canned clams work just as well.

 

8) You can also stir in the cooked, diced bacon your set aside earlier, or you can sprinkle it on top when you serve the chowder.

Done