Classic New England Clam Chowder
New England's creamy clam chowder with clams, potato and bacon. The white camp versus Manhattan red. The trick: never let the dairy boil.
45 min
Americana
4 servings
The story behind
The rivalry is so fierce that in 1939 a Maine lawmaker tried to make adding tomatoes to chowder illegal — and this New England clam chowder is the creamy white camp, set against Manhattan's red, tomato-laced version. The northern style, thick and milky, is the original of the Atlantic seaboard, where the fishing ports of Massachusetts and Maine had clams in abundance and little else to cook them with. The word "chowder" likely descends from the French chaudière, the cauldron fishermen used to stew their catch. The method hinges on order and temperature: bacon is rendered first, the base softens in its fat, and the cream and milk go in only at the end, away from a hard boil. That last point is everything — dairy pushed to a rolling boil curdles into grit, while a gentle simmer keeps the silky texture the dish is known for. Small-diced potatoes release starch and thicken it naturally. This is winter food, born of cold coastlines and wooden docks. Serve it steaming, crowned with oyster crackers, the steam carrying bacon and sea air.
Instructions
-
1In a large pot, sauté the bacon until crispy; remove excess fat and add onion and potatoes.
-
2Pour in the stock and cook over medium heat until potatoes are tender.
-
3Add the clams and cream, stirring gently to integrate flavors without bringing to a rolling boil.
-
4Season with salt and pepper and allow to thicken slightly.
-
5Serve in a white bowl with oyster crackers on top for an impeccable and professional presentation.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account