165min 4 ppl
New England Clam Chowder
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 18g
Carbs 28g
Fats 22g
About this dish
A creamy, bacon-flecked chowder of clams and potatoes in a milk-and-cream broth, built the classic Boston way with a base of rendered bacon and thyme.
Allergy Info
Dairy, Celery, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely diced1
- Celeryfinely diced2 stalks
- Russet potatoespeeled and diced400 g
- Fresh thyme2 sprigs
Meat & Poultry
- Streaky Bacondiced100 g
Fish & Seafood
- Clamsscrubbed, in shell1 kg
Dairy & Eggs
- Whole milk350 ml
- Heavy cream200 ml
Spices & Seasonings
- Bay leaf1 leaf
- Black pepper0.25 tsp
- kosher saltto taste0.5 tsp
Utensils
- Large saucepan
- Colander
- Chef's knife
- Ladle
Method
1
Scrub the clams under cold water, discarding any that are open and do not close when tapped.
Approx. 5 minutes
2
Steam the clams in a large saucepan with a splash of water, covered, for 6 minutes until the shells open, then remove the meat, roughly chop it and strain and reserve the cooking liquor; discard any clams that stayed closed.
Approx. 8 minutes
3
Render the bacon in the same pan, wiped out, over medium heat for 6 minutes until crisp, then lift out, leaving the fat behind.
Approx. 6 minutes
4
Cook the onion and celery in the bacon fat for 5 minutes until softened.
Approx. 5 minutes
5
Add the potatoes, the reserved clam liquor, thyme and bay leaf, bring to a simmer and cook for 12 minutes until the potatoes are tender.
Approx. 12 minutes
6
Stir in the milk and cream and warm through for 5 minutes without boiling.
Approx. 5 minutes
7
Return the chopped clams and crisp bacon to the pot, season with black pepper and salt, and warm through for 2 minutes before serving.
Approx. 2 minutes
