We know what you’re thinking. “Another classic / traditional clam chowder?” How can you tell? Who has THE authentic clam chowder recipe? Here’s our test: if you spent more than one summer of your youth digging clams on the beaches of Cape Cod, Connecticut, Rhode Island or Maine, we’ll take your work for it. You know few things are worthy of the shoulder ache and that one stiff calf muscle from the proper clamming stance. But at night, with an inevitable sunburn and a few sore muscles, there are few dishes so simple that can make it all worth it.
This isn’t a thickened chowder. It’s chowder-ness comes from the starch of the potatoes and cream only. If you feel the need to thicken it, as is done with cheaper ingredients, we’ll look the other way. Just don’t call it New England Clam Chowder.
Ingredients
6 ounces salt pork, cubed (around 3/4 cup raw)
2 onions, chopped (about 2 cups)
4 medium potatoes (waxy variety such as Yukon Gold), chopped into 1 -2 inch cubes, (3-4 cups)
5 cups whole milk
1 cup heavy cream
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 cups chopped clams in clam liquor*
(Optional) 1/4 teaspoon chopped chives per serving
Instructions
In large saucepan heat cubed salt pork over medium heat, stirring every few seconds to render fat and cook pork. Tip, put a cover on pot in between stirs to limit smoke and help fat render. As the pork cooks, there will be some sticking on the bottom of the pan, this is fine, in fact desired. Once pork is browned, rendered, and fully cooked, remove pork from pan, leaving behind rendered fat.
Add onions to the pan, stir every 15 seconds or so, covering in between, allowing steam to soften onions.
Once onions are translucent, add potatoes, salt and pepper.
Add milk.
Turn to medium-low and cover with cover partially ajar so that chowder does not boil. This is important, the chowder should only simmer, not boil.
After 10 minutes, check potatoes for doneness.
When potatoes are just cooked through, add cream
Keep heated on medium-low for 5 minutes, uncovered. Very important, do not boil, or the chowder will separate.
Stir in clams and clam liquor
Allow to cook, uncovered for 3-4 minutes with fresh clams, or 6-7 minutes for frozen clams.
To prevent overcooking clams, give a good stir, turn off heat, cover chowder and leave, untouched for 5 minutes.
Check for salt and pepper.
To serve, add chowder to bowls, distribute salt pork and a few chopped chives.
Serve with chowder crackers
Or
Serve with delicious garlic bread with a little parsley
*Fresh frozen clams are now available in many grocery stores. We’ve found these to be of high quality.
