New England clam chowder is the creamy, comforting soup of the Atlantic coast, sold in paper cups on the docks of Boston and Cape Cod. This version uses canned clams and bottled clam juice, so you can make a thick, briny, bacon-scented chowder any day of the year, far from the ocean.
A little chowder history
Chowder came to New England with French and British fishermen in the 1700s and became a staple of coastal towns. The creamy, white version is the New England style. Manhattan clam chowder uses tomatoes instead of cream, and New Englanders famously consider it a different soup altogether.
Canned clams work well
Good canned chopped clams are tender and flavorful, and the juice in the can is liquid gold. Always save it. Bottled clam juice, found near the canned fish in most stores, gives the broth a clean taste of the sea.
Using fresh clams
For fresh clams, scrub 4 pounds of littlenecks or cherrystones and steam them in a cup of water until they open, about 8 minutes. Discard any that stay closed. Chop the meat and strain the cooking liquid through a coffee filter to remove sand, then use it instead of bottled juice.
Don't boil after adding the clams
Clams turn tough and rubbery when they cook too long. Add them at the very end and just heat them through. The same goes for the cream, which can separate if it boils.
How thick should chowder be?
A good chowder coats the spoon without being pasty. The flour and potato starch thicken it as it cools, so it will be thicker the next day. Thin it with a splash of milk when reheating.
Bacon or salt pork
Traditional recipes use salt pork, but smoky bacon is easier to find and adds great flavor. Crisp it first and use the fat to cook the vegetables.
Serving ideas
Serve with oyster crackers, crusty bread or in a sourdough bread bowl. A simple coleslaw is a classic side. For another creamy favorite, try our potato leek soup, or warm up with chicken noodle soup.
Storing
Refrigerate for up to 3 days and reheat gently over low heat. Cream-based chowders do not freeze well; the potatoes turn grainy and the cream separates.
Cut the vegetables small
Chowder is eaten with a spoon, so every piece should fit comfortably on it. Dice the potatoes into half-inch cubes and the onion and celery even smaller. Small, even pieces also cook in the same time.
Let it rest
Like most stews, chowder tastes better after resting. Make it a few hours ahead, let it cool, then reheat it gently. The flavors of bacon, clams and thyme blend, and the texture becomes thicker and creamier.
Add corn or fish
A cup of corn kernels added with the potatoes makes a sweet corn and clam chowder. Chunks of cod or haddock added with the clams turn it into a classic seafood chowder.
Why oyster crackers?
These small, round crackers were first baked in New England in the 1800s to serve with oyster stews. Crumbled over chowder, they add crunch and soak up the creamy broth.
Frequently asked questions
What is the difference between New England and Manhattan clam chowder?
New England chowder is creamy and white; Manhattan chowder has a red, tomato-based broth and no cream.
Can I use half-and-half instead of cream?
Yes. The chowder will be a little lighter; heat it gently so it does not curdle.
How do I make clam chowder thicker?
Mash some of the potatoes against the side of the pot or simmer a few minutes longer before adding the cream.