Hearty New England Soup Made with Clams and Potatoes

Hearty New England Soup Made with Clams and Potatoes

Ain't no disagreement about it, New England clam chowder's a contentious topic. While one camp insists on a thick, decadent chowder, another prefers a clear broth served with a side of cream. We strike a balance in this recipe, giving you a chowder that coats the back of a spoon just right.

Game's plan: While prepping the veggies for the soup, save all scraps and peelings (except potato skins) to steam with the clams.

Bust out more New England classics with our New England lobster roll recipe.

• Servings: 6
• Difficulty: Medium
• Total Time: 1 hour
• Active Time: 30 minutes

Ingredients (15)

• 2.5 pounds of small hard-shell clams (like Manila)
• 1 medium onion, small dice and scraps reserved
• 1 medium celery stalk, small dice and scraps reserved
• 1 medium carrot, small dice and scraps reserved
• 1.5 cups of water
• 3 ounces of smoked bacon, small dice (around 1/2 cup)
• 1 large garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 3 medium red potatoes, medium dice and reserved in cold water
• 1 cup bottled clam juice
• 1 tablespoon minced fresh thyme leaves
• 1 medium bay leaf
• 1/2 cup heavy cream
• 2 tablespoons fresh Italian parsley, minced

Instructions

1. Give the clams a rinse under running water, ditch any that are open or have busted shells. Stick the peels and scraps of onion, celery, and carrot in a Dutch oven or large pot with a lid, along with the clams and 1/2 cup of water. Cover the pot and heat it up on high until most of the clams open (approx. 10 minutes).
2. Drain the clams using a cheesecloth-lined mesh strainer set over a large bowl, taking care to keep the liquid. Once cool enough to handle, remove the meat from the shells and store it, discarding any unopened clams. Toss away the clamshells and veggie peels, roughly chop the clam meat (you'll have around 1 cup). Measure out the reserved clam cooking liquid; should be around 2 cups. If less, top it up with water to get 2 cups. Set aside.
3. Give the Dutch oven or large pot a rinse and dry it before placing it back on the stove, this time over medium heat. Put the diced bacon in and cook till the fat's rendered and it begins to crisp (approx. 6 minutes). Add diced onion, celery, and carrot, season with salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent (approx. 7 minutes). Throw in the garlic and cook for a couple more minutes.
4. Add flour and cook, constantly stirring, till it's no longer raw tasting (approx. 2 minutes).
5. Stir in wine and cook till the mixture begins to thicken (approx. 1 minute). Dump in the reserved potatoes and stir in the clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and the rest of the water. Bring to a boil, reduce the heat to medium-low, and let it simmer till the potatoes are tender (around 25 minutes).
6. Stir in cream and parsley, season with salt and pepper if needed, and serve.

Pour choice: A cream soup calls for a wine with substance, while clams yearn for minerality and bacon craves smoke. A single wine fits these requirements: Chardonnay from the French region of Chablis. Try the 2005 Chablis from Domaine Jean-Marc Brocard.

Enrichment Data: A traditional New England clam chowder is a delightful mix of rich seafood flavors, hearty potatoes, and a creamy base. Here's a high-level overview of the steps and ingredients used in its preparation:

Main Ingredients:

• Bacon or Salt Pork: Used for its fat and flavor.
• Onions, Celery, and Leeks: These aromatics intensify the soup's flavors.
• Clams: Fresh clams are preferred for the most authentic taste, but canned can work.
• Potatoes: Russet potatoes' starchy content aids in thickening the soup.
• Heavy Cream and Milk: These dairy products contribute to the chowder's creamy texture.
• Clam Juice: Deepens the soup's seafood flavor.
• Bay Leaf and Thyme: Add additional spice and herbal notes.

Preparation Steps:

1. Cooking the Bacon: Start by cooking diced bacon until crispy to release its fat.
2. Softening the Aromatics: Add butter to the bacon drippings and sauté the onions, celery, and leeks until soft.
3. Cooking Potatoes and Stock: Mix clam juice, chicken or seafood stock, diced potatoes, and herbs like thyme and bay leaves. Bring to a simmer and cook until the potatoes are tender.
4. Adding Dairy: Incorporate heavy cream and milk, then add cooked clams (if canned, add just before serving).
5. Blending for Creaminess: Blend the soup with an immersion blender for creaminess, or remove solids and blend the liquid before returning it to the pot.
6. Seasoning: Adjust seasonings to taste.

Classic Garnishes:

• Oyster Crackers: Serve with oyster crackers for a classic touch.
• Fresh Chives: Garnish with chopped chives for extra flavor and presentation.

In this balanced recipe for New England clam chowder, the instructions call for saving the scraps and peelings of onion, celery, and carrot to steam with the clams, similar to the brocard of slow-cooked wisdom that advises not to waste any part of an ingredient. The tension between the camps of thick, decadent chowder and clear broth lovers is navigated by the recipe, which ensures the chowder coats the back of a spoon tightly with its creamy base, aligning with the former group's preferences. With its high-quality, robust flavors, this chowder pairs exceptionally well with a medium-bodied Chardonnay such as the 2005 Chablis from Domaine Jean-Marc Brocard, echoing the nuances of the dish with its substance, minerality, and smoke.

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