Paddle Meals: New England Clam Chowder

August-September 2005

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

By Deb Leach

Hard-shelled clams are the best for clam chowder. A quart of quahogs in their shells yields about 2 ½ cups of clam meat.

3 small cans (2 ½ cups) baby clams, drain and reserve broth
3 slices bacon, diced
1 cup finely chopped yellow onion
3 tablespoons flour
1 bay leaf
1 pinch of freshly ground black pepper
2 cups raw potatoes, cut into 1/2-inch cubes
3 cups milk
2 tablespoons minced parsley leaves or chives
(optional: 3 tablespoons of butter for a richer chowder)
In a large heavy pot, cook the bacon until crisp.
Remove the bacon and pour off all but about 2 tablespoons of bacon fat. Cook the onions in the fat until softened, about 5 minutes.
Stir in the flour, bay leaf and pepper, cook a few minutes—do not brown.
Add the potatoes and clam broth, and bring to a boil.
Lower the heat, cover, and simmer for 20 – 30 minutes, or until the broth thickens slightly and potatoes are cooked.
Stir in clams (add optional butter now). Bring to a simmer and cook 5 minutes.
At this point you have chowder base. If you’re at home, you can refrigerate or freeze until ready to serve.
To serve, slowly heat the base with milk being careful not to bring to the boil. Garnish with parsley or chives.

Makes about 8 cups. Serve with oyster crackers, French bread or sourdough.