A delicious variation of the classic New England recipe that includes corn.
Repeat after me: “Chow-DAH!”
What Goes Into Clam Chowder?
Elise Bauer
Many of the older recipes add some wine (Madeira) as well.
It’s worth noting that the variations of this stew go back hundreds of years!
The best chowder we had was in a little coffee shop in Concord, Massachusetts.
Elise Bauer
Corn isn’t usually included in clam chowder, but believe me, it’s fabulous.
The recipe that follows below is my take on this clam chowder, with plenty of suggestions for substitutions.
Even my father, who insists he doesn’t like clam chowder, loved this soup.
Elise Bauer
Consider the recipe a guideline, and play with it to your liking.
What Can I Substitute for Salt Pork?
Salt pork is traditionally used in chowder; it’s like salty slab bacon that hasn’t been smoked.
Elise Bauer
it’s possible for you to easily substitute it with pancetta or bacon.
If you don’t use salt pork, you may need to add more salt to the soup.
If you use bacon, you’ll add a smoky note to the soup.
Elise Bauer
Some people prefer their chowder to have a thinner soup base.
If that’s you, yo feel free to leave out the flour.
Storing Clam Chowder
Eat your clam chowder within 1 to 3 daysseafood doesn’t last as long!
Elise Bauer
We do not recommend freezing this soup.
More Great Chowder Recipes
Clam Chowder with Corn
This recipe uses fresh clams.
Salt pork is traditional; it’s like slab bacon that hasn’t been smoked.
Elise Bauer
If you don’t use salt pork, you may need to add more salt to the soup.
The flour is a thickener.
If you are cooking gluten-free or want a thinner consistency to your soup, leave it out.
Elise Bauer
This will allow the clams to expel some of their grit into the water.
Discard any broken clams or clams that are open and do not close when you touch them.
Place the clams in a large pot and add about a half inch of water to the pot.
Elise Bauer
Cover the pot and bring the water to a boil.
Let the clams steam until they all open up, 5 to 10 minutes.
The steaming water may foam up a bit; just watch so it doesn’t overflow.
Elise Bauer
Use a slotted spoon to remove the clams from the pot to a bowl.
Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit and reserve.
You should have 2 to 3 cups of clam liquid.
Separate the clams from the clam shells.
Roughly chop the cooked clams.
You should have 1 1/2 to 2 cups of chopped clams.
Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot.
Heat on medium and brown the salt pork.
Sprinkle flour over the onions and stir until everything is coated with the flour.
Let the flour cook for a minute or two.
Slowly add the white wine to the pot, stirring after each addition.
Add potatoes to the pot.
Add 2 to 3 cups of the strained clam steaming liquid and a cup of water.
The liquid should cover the potatoes.
If not, add a little more water or clam cooking liquid.
Add the bay leaf, thyme, black pepper, and Old Bay.
Heat to a boil and reduce to a simmer.
While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.
When the potatoes are tender, add the chopped clams and turn off the heat under the soup.
Slowly stir in the heated cream.
Stir in the fresh parsley.
Note that if you simmer the soup after the cream has been added, the soup may curdle.
This is why we turn off the heat before adding the hot cream.
Serve with oyster crackers or rustic bread.
