I love this Authentic New England Clam Chowder recipe. Growing up in a Russian household, we never ate clam chowder. My mum won’t even eat shrimp, as she call them ocean worms! She doesn’t know what she’s missing!
The first time I ever ate New England Clam Chowder was from a Campbell’s Soup can, and I thought it was delicious! So imagine what authentic New England Clam Chowder would be like (not from a can)? The next time I tried Clam Chowder was in San Fransisco at Pier 39, served in a sour dough bread bowl. So now I’m hooked!
Clam Chowder isn’t that common in Australia, Campbell’s Soup doesn’t sell it here. We don’t have anywhere near the varieties of fresh clams that are available in North America, and they aren’t as popular here. We have Pipis, Vongole, Razor Clams and Cockles, which are all shellfish with a double hinged shell, which generically are called clams. Any of these clams will work great for this recipe.
The hardest part of this recipe is finding clams! I bought frozen clams and they worked great in this recipe, but use fresh clams if they are available. I love this recipe and it’s creamy broth, eaten with a piece of crusty sourdough bread. Bon Appetit! Приятного аппетита!
Authentic New England Clam Chowder
- 1 kg clams I used frozen clams and that worked fine
- 4 cups of water
- 250 grams smoked streaky bacon chopped
- 1 onion
- 1 clove garlic
- 5 medium potatoes peeled and diced
- 1/2 cup of dry white wine
- 1 tablespoon fresh thyme chopped
- 1 bay leaf
- 1 cup of cream
- 2 tablespoons of potato starch
- white pepper to taste
Place the washed, scrubbed clams in a large stockpot and add 4 cups of water and heat on medium high heat. Cover and cook the clams for about 10-15 minutes until clams have opened. If a clam has not opened, then throw it away.
Strain the clams through a colander, lined with a cheesecloth and set aside the broth.
Remove the clams from the shells. Throw away the shells and set aside the clams.
Wash the stockpot and return to stove on medium heat. Add the bacon and cook until it starts to brown, approx 5 minutes. Add the onions and garlic to the bacon, and continue to fry for another 10 minutes, stirring constantly.
Add the potatoes and wine to the bacon mixture and cook for approx 5 minutes until the wine has evaporated.
Add the clam broth, thyme and bay leaf to the pot and bring to a boil and reduce to a simmer for about 20 minutes with the lid slightly on.
While the potatoes are cooking, take the cooked clams and dice into small pieces, same size as the diced bacon.
When the potatoes are tender and cooked, add the cream, chopped clams and let simmer.
Stir cornstarch with 3 tablespoons of water until mixed through, and pour into the chowder to thicken, and continue to cook until the chowder thickens.
Taste. Season with salt and white pepper to taste. Remove the bay leaf and garnish with chopped parsley. Serve with oyster crackers or sourdough bread.