The New England Clam ‘Chowdah’ That’s Seriously As Good As It Gets

Soup

Why search for a decent bowl of clam chowder online when you can have this fantastic clam chowder recipe straight from the New England coast!

It’s the perfect soup when you want to slow the pace down, invite friends and family over and enjoy life together. Why? Because it’s a very satisfying seafood soup that everyone can agree on that is delicious, warm and comforting.

But clam chowder is taken seriously on the New England coast with a few versions of it, and where tomatoes are strongly discouraged – unless you’re from Manhattan. The colonial traditional-style is hand-shucked clams in a rich roux that has been thickened with a combination of light cream, fish stock, potatoes, sauteed onions and rendered salt pork.

Warm, hearty and filling…

“A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder; part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is ‘Yankee Doodle in a kettle.’”

– Joseph C. Lincoln (1870-1944)

This ‘Chowdah’ is some serious business. Try it. You’ll be so glad that you did.

HOW TO MAKE NEW ENGLAND CLAM ‘CHOWDAH’

Preparation time: 20 minutes
Cook time: 20 minutes
Servings: 6-8


Ingredients:

Soup

  • 1 Cup onion, diced
  • 1 Cup celery, diced
  • 2 medium Russet potatoes, peeled and chopped
  • 2 (6.5 ounce) cans clams, juice reserved
  • 1 Tsp salt

White Sauce

  • 1/2 Cup unsalted butter
  • 1/2 Cup all-purpose flour
  • 2 Cups whole milk
  • 2 Cups nonfat milk
  • 1/2 Tsp salt

Extras

  • 4 strips bacon, cooked and chopped
  • sourdough bread

Directions:

  1. Place onion, celery, and potatoes in a large saucepan. Pour clam juice over veggies (don’t add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milk and whip until thick while it’s heating up.
  3. Add clams, simmered vegetables, and salt, as desired. Heat through.
  4. Serve in soup bowls with a chunk of crusty sourdough bread, and top each bowl of soup with some bacon…or a lot!

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