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 Bacon, onion, potato, clams, milk & butter = a simple, delicious New England Clam Chowder |
 Simple ingredients for an excellent soup! Everything starts with bacon |
 Cut & dice enough for a hearty 3/4 cup |
 You want consistent dice for the components of the dish - ooo, look little cubes of bacon fat! yum! |
 The white onion will go with the theme - mostly white. We'll let the bacon and the butter befriend the clams |
 Cut the spuds to get a hearty cup's worth |
 This recipe requires 2 - 6.5oz cans in their juice - the addition of the juice to the broth takes this dish where it was destined to go - to sea |
 Sweet, as they say, creamery butter. Recipe calls for 2Tbs, beyond that, your arteries are your own concern... |
 Let's put it together: render the bacon, then saute the onions |
 Add the potatoes |
 Add the milk & butter and bring to a low boil until the potatoes are forkable. You have arrived at your desination! |
 Old Glory & The Flag of Michigan |
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Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR!
I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam Chowder.
I don't particularly even like clams - mussels, oysters, excellent. Clams - not so much. But I love this soup!
So I am sharing my recipe for a chowder that I feel will stand the test - which means it is teriffic tasting, nourishing, satisfying and
visually appealing. This is a recipe for the family (which means even kids will like it) and one that will pair perfectly with my Jalapeno Maple Bacon Cornbread.
Ingredients
- 1-3/4 c chopped clams in their juice - you definitely want the juice
- 3/4 c of diced thick-sliced bacon
- 1 c diced white onion
- 1 c diced potato
- 3-4 c whole milk
- 2 Tbs sweet butter
- pinch of fine sea salt & a couple cranks of fresh black pepper
Directions
- Dice the bacon, onions and potatoes
- In a 2 qt saucepan, render the bacon, cooking until done - it does not need to be crisp
- Add the onions and gently saute until translucent - don't caramelize them
- Add the potatoes and toss to coat will the fat
- Add the clams in their juice
- Add the milk
- add the butter
- Add the salt & pepper to tast - just a pinch of salt - the clam juice is salty
- Cook on med-low until the potatoes are toothsome.
- I prefer my clams to have some character, so I base my cooking time on the potatoes. Cook longer = clams softer.
- Serve with a bread or biscuits of choice (try a cornbread)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 122 | 42% |
| Total Fat 13.72g | 17% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 224mg | 9% |
| Potassium 790mg | 23% |
| Total Carbs 20.48g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.98g | 9% |
| Protein 20.58g | 33% |
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Reviews
March 19, 2011
This is the version I have made for years, yum! I like it with the clam broth (not a fan of the clams either, but put them in for others). I often use evaporated milk in the can in soups. Plus, I add some celery with the onion, and a bay leaf (remove before serving). Those hard little oyster crackers are good, but cornbread sounds nice, too. And, it is even better heated up the next day, if there is any left!I've cooked/tasted this recipe!This is a variation
Comments
March 19, 2011Amos I'm so glad that you shared this recipe I have never tried to make clam chowder I've always bought it in a can I'm sure home made would be much better I have a question when you buy sweet butter does it say sweet butter on the package or is there some other way to tell which one it is1 reply- March 19, 2011For those with limited energy (I'm recommending this to the "Disabled, but Still Cooking!" group. You can get help with the dicing, then assemble the ingredients to cook in one soup pot, as indicated. You can buy or have bacon already cooked to crumble on top, as an option. I find canned milk easier for me to use. But, it is a good little soup for anyone who loves to cook good food!.
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