New England style Clam Chowder – An easy-to-make crowd pleaser.
Clam Chowder
Servings: 4 people
Hearty, rich, and comforting this soup is perfect for a cold winters' night.
Print RecipeIngredients
- ½ cup diced smoked meat *optional Bacon or ham, or pork neck
- 1 chopped onion medium
- 2 stalks leek *optional inner white part
- 2-3 medium potatoes 1cm cubes
- 1 cups water *see note
- 1 tsp salt
- ½ tsp ground black pepper to taste
- ½ cup cream
- 1-1½ cup milk
- 3 Tbsp butter
- 1 cans clams reserve the water!
Instructions
- Drain clams, reserving clam liquid – set aside till required.
- Place 1 tablespoon of butter and your chosen smoked meat in a large stockpot over medium-high heat; until almost crisp.
- Add onion; cook and stir until tender, about 5 minutes.
- Add in the potatoes and add water about a cup and a half of liquid should be able to just cover the potatoes; season with salt and pepper and bring to a boil.*See note
- Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
- Pour in your milk and cream. Add remaining butter, and stir till incorporated.
- Add the clams and ¾ of the clam liquid into the soup – Adjust to your taste.
- Cook until heated through, without boiling, for 7 minutes.
- Serve with fresh bread.
Notes
I buy my tinned clams from a deli in Hoppers Crossing in Victoria, Australia.
- When you add the potatoes and water you can opt to substitute 60ml of water for clam juice – It will add depth of flavor to your potatoes.
- Careful not to overcook your potatoes, if you wait till they are completely cooked before adding the dairy, you may end up with mushy soup. 1cm cubes could be cooked in 15min, larger chunks a bit longer.
- Can use an additional tin of clams – I have used 1 tin for 4 adults as the main meal and the flavor/clam ratio was sufficient.
- Traditionally the potatoes are peeled but I like to keep the skins on, I enjoy the mouthfeel.
- Taste as you go, clam water can be salty, so you may need to adjust the salt levels to your liking.
