February 4, 2013

My New England Clam Chowder

New England Clam Chowder
My variation of my father's classic New England Clam Chowder recipe. My father was a true New Englander, born and raised in Providence, Rhode Island (later settled in New Jersey after marrying my mother who was from New Jersey). Dad's recipe used quahogs, the hard-shelled, round clams found along the eastern shores of North America. When my father was a young boy in Providence (in the days before so many rivers were polluted), his mother would send him down to the Providence River with a bucket and shovel to dig up the large quahogs and bring them home for chowder. Because fresh clams are not readily available where I live at this time of year, I am using canned boiled clams and bottled clam juice from Whole Foods Market (just clams and pure clam juice, no sodium or additives). I have also included directions for making the chowder with fresh clams.

My variations:
1) Using half-and-half instead of heavy cream, and 2) Using Yukon Gold potatoes instead of Russet potatoes. Yukon Golds have less starch. Makes a creamy chowder, but lighter and fewer calories using half-and-half and lower starch potatoes, such as Yukon Gold. However, for a more traditional, thicker chowder, use heavy cream and a starchy potato like Russet. Clam chowder is traditionally served with oyster crackers.

Getting Started:

Assembled ingredients

Clams, half-and-half, and minced fresh parsley

Ingredients: 

Makes a large pot of chowder
  • Clams, two 10 oz. cans baby clams or 8 pounds of fresh clams (quahogs or large cherrystone clams)* (see below for using fresh clams)
  • 6 cups Clam Juice, bottled pure clam juice or strained broth after cooking the fresh clams.* (see below for using fresh clams) 
  • 2 lbs. Potatoes, peeled and cut into 1/2 inch cubes (I used Yukon Gold for a lighter recipe. For thicker chowder, use Russet or another starchy potato.)
  • 1 large Onion, finely chopped
  • 3 stalks Celery, cut into 1/2 inch cubes
  • 2 cloves Garlic, minced
  • Fresh Parsley, minced, 1/4 cup for pot, plus some set aside for garnish
  • 3 tablespoons Unsalted Butter 
  • 2 cups Half-and-Half  (or heavy cream for a thicker chowder)
  • 2 Bay Leaves 
  • 2 tablespoons Cornstarch
  • Salt and Pepper to taste

* Method for using fresh clams:

In a large pot, bring clams and 6 cups of water to boil over high heart. Cook until clams open (about 10 minutes). Discard any clams that do not open. Transfer clams to a large bowl and set aside. Strain broth twice through a fine-mesh sieve into a large bowl (to strain out all the sand). You should have 6 cups of broth. If not, add water or bottled clam juice to make 6 cups. When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces. Keep fresh clams chilled until ready to add to the chowder.

Directions:

1. In large pot or Dutch oven, sauté onion in the unsalted butter until softened but not brown. Add celery and garlic, and sauté just until celery is slightly softened. Add the clam broth, potatoes, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer uncovered until potatoes are tender (about 20-25 minutes).

2. In a small bowl, combine cornstarch with 2 tablespoons water and mix into a slurry. Stir into chowder until smooth and return to boil to thicken.
Clam Chowder simmering
3. For thicker chowder, mash a few of the potatoes against the side of the pot using a wooden spoon. (Doing this also lets you know that the potatoes are tender and ready for the next step.)

4. Reduce heat to low and pour in the half-and-half, parsley, and clams. (Adding the clams at the end helps to keep them tender. If they cook too long, they become tough.)

5. Simmer on low until heated through (being careful not to let it boil). 

6. Garnish with pats of butter and fresh, minced parsley. If desired, you can also garnish with chives or crispy bits of cooked bacon. Traditionally served with oyster crackers.
Clam Chowder garnished with a pat of butter and fresh parsley

New England Clam Chowder is good food on a cold winter's day. Enjoy!

Posting this for all my blog friends who love clam chowder, and most especially for my friend Rum-Punch Drunk who loves chowder and asked for the recipe (and writes a very thought-provoking blog!).

©2013JerseyLils2Cents, text and photos. 

~ If you share, please remember to link back, thanks! 

24 comments:

  1. First, I love the story about your dad. :) Those are the best recipes aren't they, family tradition passed down.. Second, DELICIOUSNESS!!! I cannot wait to try this recipe and trust me, with these Alberta Clippers and lake effect snow we keep getting up here in northern Mich., we def need this hearty chowder to warm us up! I'll make some, take pics and link back! Thanks for sharing!!! :) - Oh! And I love your pot and your bowl, btw! :)

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    1. Thanks Mimi! Both my parents are gone now and I like including little stories about them when I can. Btw, I noticed on your blog that you’re Italian. My mom was Italian, Sicilian, first generation born in America. I have to post one of her recipes too. By contrast, my dad was English and Irish with roots going all the way back to the late 1600s in New England. Boy, it must be so cold where you live in No. Mich!! Enjoy the clam chowder! Thanks about the bowl and pot. The bowl is from an old set of actually inexpensive dishes but I just love those sunflowers! And I got that red Calphalon pot last year, it was a splurge and I love it. Everything looks good cooked in that pot LOL! And you can take it right from the stove to the fridge. :)

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  2. Oh My Giddy Aunt. I've been waiting for this for a long time and here it is, and I'm gonna be making it this weekend for sure. I live a stone's throw from the famous Billingsgate Fish Market, so fish from all over the world is no problem to get hold of. Yes, I was on your back about it, as I love food and now I'm very excited. I love chowder for sure. Thanks JerseyLil, Yum Yum and a big Thank You.

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    1. Hi Rum-Punch Drunk, you are very welcome! I was delighted when you asked for my Clam Chowder recipe after I posted about how my dad made a great clam chowder in my Father’s Day post. And I know it took me a while to get around to actually making it and posting the recipe LOL! (“Oh My Giddy Aunt” I love that expression! Is that English? I have English roots on my dad’s side. Have to do my genealogy one day to find out exactly where in England my paternal ancestors came from.) Fantastic that you live so close to a famous Fish Market! You’ll be able to get nice fresh clams. Wonderful that you’ll be making chowder this weekend. Enjoy! Let me know how it turns out. :)

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  3. Madilyn, how did you know that New England Clam Chowder is my absolute favorite kind of soup? Now I have this wonderful recipe to help keep me warm through these frigid winter nights.

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    1. Thanks Marty. I love that New England Clam Chowder is your absolute favorite soup! It’s my favorite soup too. I make it every winter. I definitely prefer the New England chowder version to the tomato-based Manhattan version. Hope you enjoy the clam chowder. It will keep you warm on those frigid winter nights. :)

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  4. Yeah...my favorite! I am so glad you posted this. I'll definitely give it a whirl!

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    1. Annie, it’s great that you’re a chowder lover too. Hope you enjoy the recipe, thanks! :)

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  5. My dad is Italian/Sicilian too with roots in Palermo! :D It's the joke in the family.. My mom's family came over on the Mayflower and my dad's family was swimming behind it! ;) - Oh! And I voted for you on BlogUpp. :)

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    1. Wow Mimi, we have so much in common! So you have Italian and English roots too. My Sicilian grandfather on my mom’s side was born in Palermo. Love your family joke! LOL! On my dad’s side, my ancestors came over on ships after the Mayflower but not too far behind. Started an ironworks business in Taunton, Mass, then a branch went over to Rhode Island. Thanks so much for the vote on BlogUpp! :)

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  6. Fabulous looking pot of chowder, Madilyn. I like the substitutions you've made with the 1/2 and 1/2 and YK potatoes. This one's going in my recipe file for sure; will be trying it out soon.

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    1. Thanks so much Kris! I made those substitutions in the interest of eating healthy. I saw a TV chef do it and when I tried it, it worked out really well. Delighted that my recipe is going in your recipe file! Hope you really like it! :)

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  7. That looks yummy. Pretty bowl too. Wish I lived closer, I'd be eatin at your house!

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    1. Thanks CrazyMama! I wish you lived closer too. I’d love to have you over for dinner, the kids too! And thanks for the compliment on the bowl. It’s a piece from an old set I have and I love the pattern with the sunflowers. :)

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  8. I would too. I love clam chowder. It looks delicious! I wanted to let you know that I started a blog hop and I'd love for you to come by and link up. It's a Monday hop, but it's up all week, so stop by whenever you want! Bring clam chowder! ;)

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    1. ...wait a minute...you're in Jersey. I'll be right over. Lemme grab a spoon. ;)

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    2. Hi Linda and thanks! Another clam chowder lover, I like it! I’ll be over to your blog to check out the blog hop. Oh yes, I’ll bring the clam chowder! :)

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  10. This looks yummy. And a nice story about your dad too! I have never heard of a quahog before, very interesting.

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    1. Thanks Bev! Quahogs are what they call the hard-shelled clams in New England. They were known as "chowder clams." In New Jersey when I was growing up, we called similar clams cherrystones. Actually, we just called them clams, period, but they were in fact the large cherrystone variety.

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  11. This looks good. Shame I can't eat shell fish.

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    1. Thanks Ana, and I’m sorry you can’t eat shellfish. Hope you have a great time on your vacation!

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  12. That looks and sounds so tasty! I have never had any type of clam chowder in my life, not very common in Sweden, but this one sure makes me want to start making some right away - especially in this cold, snowy weather we are having.

    Thank you for sharing! :-)

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    1. Thanks Alexandra. Clam chowder would be perfect for your cold, snowy weather there in Sweden. Hope you try it! :)

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