Steamer Clam Chowder from New England
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
1 hr 20 mins
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Total Time
2 hrs 30 mins
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Servings
8 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Steamer Clam Chowder from New England
Description
Steamer Clam Chowder from New England begins with soft-shell clams that are thoroughly cleaned and steamed until they open, providing a fresh clam base and broth. Bacon is rendered in butter to add smokiness and richness, and sautéed vegetables like onions and celery build flavor depth. Fresh herbs such as thyme and bay leaves infuse subtle aromatics. Yukon gold potatoes cut into cubes contribute body and a tender texture once cooked.
The addition of heavy cream creates a smooth, creamy consistency while allowing the clam essence to shine through. Black pepper seasons the chowder lightly to complement the natural flavors. The chowder is served garnished with chopped parsley and optionally accompanied by oyster crackers for textural contrast.
To ensure the best flavor and texture, thorough cleaning of the clams is crucial to avoid grit. For a thicker chowder, some potato cubes can be mashed during cooking to release starch. Leftover chowder should be cooled and refrigerated promptly. This soup makes a warming meal ideal for seafood lovers and is excellent paired with crusty bread.
Ingredients
- 5 pounds soft-shell clam discard any dead clams or those with cracked shells, medium size
- 4 ounces Bacon cut into 1/2-inch (12-mm) pieces or (and this is utterly non-traditional) Portuguese linguiça, thick-cut
- 3 tablespoons butter unsalted
- 1 large yellow onion diced
- 2 talks celery diced
- 1 teaspoon thyme fresh leaves
- 2 bay leaf
- 1 1/2 pounds potato peeled and cut into 1/2-inch (12-mm) cubes, Yukon gold variety
- 1 3/4 cups heavy cream
- black pepper freshly ground
- kosher salt only if needed, or sea salt
Garnish
- parsley flat-leaf, chopped
- oyster crackers optional
Instructions
- Place a colander in a large bowl and fill it with cold water. Add the clams, gently swish them around, then let soak for a few minutes. Lift the colander full of clams out of the bowl. Drain and refill the bowl. Repeat soaking, draining, and refilling until the water is clear and grit-less.
- Pour 2 cups of water into an 8-quart pot, cover, and bring to a boil. Scoop the clams into the pot and steam, covered, for 4 minutes. Remove the lid and gently stir the clams with a wooden spoon.☞ TESTER TIP: The clam shells are very brittle, so stir carefully! Cover and continue steaming until all the clams open, 4 to 6 minutes. Discard any clams that don't open.
- Transfer the clams to a large bowl and strain the broth through a sieve. You should have about 4 cups.
- When cooled, remove the clams from the shells. Snip off and discard the siphons and the black, tough skin covering the siphons.
- Heat a 4- to 6-quart heavy pot over low heat and dump in the bacon. Cook until the bacon renders some of its fat, raise the heat to medium, and cook until chewy-crispy. Using a slotted spoon, transfer the bacon bits to a small dish.
- Add the butter, onion, celery, thyme, and bay leaves to the bacon fat in the pot and cook, stirring occasionally, until the vegetables are softened but not browned, 8 to 10 minutes.
- Add the potatoes and reserved broth. The broth should just about cover the potatoes. If not, dribble in some water. Crank the heat to high and bring to a boil, cover, and cook until the potatoes are tender on the outside but firm inside, 8 to 10 minutes.
- Slide the pot off the heat. Stir in the clams and the cream and add salt and pepper to taste. Like all soups, this is better when it has time to sit. Thirty minutes will do.
- When ready to serve, simmer the clam chowder over low heat. Stir gently a few times.
- Ladle the clam chowder into bowls. Scatter over the bacon and the chopped parsley. Serve the oyster crackers on the side.
Notes
- Clean and purge clams thoroughly to remove grit before cooking.
- For thicker chowder, mash some potato cubes during cooking to release starch.
- Cool leftovers before refrigerating and cover to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 356kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 267mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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