New England Clam Chowder I

New England Clam Chowder Recipe with Fresh Clams and Potatoes

Region / culture: New England | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

New England Clam Chowder is a classic dish that originated in the northeastern United States. This creamy soup is made with steamed clams, potatoes, onions, and milk, creating a rich and flavorful dish that is perfect for a cozy night in.

History

Clam chowder has been a staple in New England cuisine for centuries. It is believed to have been brought to the region by French, Nova Scotian, or British settlers. The dish has evolved over time, with variations including Manhattan clam chowder, which is tomato-based, and Rhode Island clam chowder, which is clear broth-based.

Ingredients

1 qt (946 ml) steamed clams
0.25 lb (113 g) butter
1 onion
2 cups milk
3 medium potatoes, diced
salt and pepper to taste
2 tbsp fresh parsley, chopped

How to prepare

Melt the butter in a pan, then add the onion and cook until it becomes tender but not browned.
Add the potatoes to the pan and pour in just enough water to cook them.
Once the potatoes are tender, add the parsley, salt, and pepper.
Next, add the clams along with their juice.
Just before serving, pour in 2 cups of milk and heat the mixture without allowing it to boil.
This recipe yields enough for 4 large bowls of clam chowder.
Garnish each bowl with a sprinkle of parsley on top.

Variations

Add bacon for a smoky flavor.
Use cornstarch to thicken the chowder instead of flour.
Add carrots or celery for extra vegetables.

Cooking Tips & Tricks

Be sure to cook the onions until they are tender but not browned to avoid a burnt flavor in the chowder.

- Use fresh clams for the best flavor, but canned clams can also be used in a pinch.

- Adjust the seasoning to taste, adding more salt and pepper as needed.

- Be careful not to let the chowder boil once the milk has been added, as it can curdle.

Serving Suggestions

New England Clam Chowder is best served hot with a side of crusty bread or oyster crackers.

Cooking Techniques

Be sure to cook the onions until they are translucent before adding the potatoes.

- Simmer the chowder on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use canned clams instead of fresh clams.

- Use vegetable broth instead of water for a vegetarian option.

Make Ahead Tips

New England Clam Chowder can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve New England Clam Chowder in a bread bowl for a fun and creative presentation.

Pairing Recommendations

New England Clam Chowder pairs well with a crisp green salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftover New England Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of New England Clam Chowder contains approximately 300 calories.

Carbohydrates

Each serving of New England Clam Chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of New England Clam Chowder contains approximately 15 grams of fat.

Proteins

Each serving of New England Clam Chowder contains approximately 10 grams of protein.

Vitamins and minerals

New England Clam Chowder is a good source of vitamin C, iron, and potassium.

Alergens

New England Clam Chowder contains dairy and shellfish.

Summary

New England Clam Chowder is a hearty and satisfying dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious meal option.

Summary

New England Clam Chowder is a classic dish that is perfect for a cozy night in. This creamy soup is made with steamed clams, potatoes, onions, and milk, creating a rich and flavorful dish that is sure to satisfy.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day in New England, the leaves were turning vibrant shades of red and orange, and there was a slight chill in the air. I had decided to take a leisurely stroll along the shore, enjoying the salty sea breeze and the sound of seagulls overhead.

As I walked along the rocky coastline, I came across a small seafood shack tucked away in a cozy cove. The smell of freshly steamed clams wafted through the air, and I couldn't resist the urge to stop and indulge in a bowl of New England Clam Chowder.

I settled into a wooden bench overlooking the sparkling ocean and took my first spoonful of the creamy, savory soup. It was unlike anything I had ever tasted before - rich and full of flavor, with tender clams and chunks of potatoes swimming in a velvety broth. I knew right then and there that I had to learn how to make this delicious dish myself.

I struck up a conversation with the owner of the seafood shack, an elderly man with weathered hands and a twinkle in his eye. He told me that the recipe for New England Clam Chowder had been passed down through his family for generations, originating from the early settlers who first arrived on these shores.

His eyes sparkled as he recounted tales of his grandmother cooking up huge pots of chowder for the fishermen who worked the nearby waters, using only the freshest ingredients and a secret blend of spices. He offered to share the recipe with me, on one condition - that I promise to keep it alive and pass it down to future generations.

I eagerly accepted his offer, and he handed me a worn, stained piece of paper with the handwritten recipe scrawled across it. I thanked him profusely and made my way back home, eager to try my hand at making New England Clam Chowder for myself.

I spent hours in the kitchen, carefully following the instructions and adding my own personal touch to the recipe. I used the freshest clams I could find, along with creamy milk, tender potatoes, and a pinch of thyme for added flavor. As the chowder simmered on the stove, filling the house with its tantalizing aroma, I felt a sense of pride and accomplishment.

When it was finally ready, I ladled the steaming soup into bowls and garnished it with a sprinkle of fresh parsley. I took a hesitant sip, unsure of how my version would compare to the one I had tasted at the seafood shack. But as soon as the first spoonful touched my lips, I knew I had succeeded.

The chowder was simply divine - creamy and comforting, with the perfect balance of flavors and textures. The clams were tender and briny, the potatoes melted in my mouth, and the broth was rich and velvety. It was a taste of New England in every spoonful, a reminder of the history and tradition that had inspired me to create this dish.

I couldn't wait to share my creation with my family and friends, who all marveled at how delicious it was. They begged me for the recipe, and I happily obliged, passing it on just as the elderly man had asked me to.

And so, New England Clam Chowder became a staple in my repertoire, a dish that I would make time and time again for special occasions and family gatherings. Each time I cooked it, I felt a connection to the generations of cooks who had come before me, honoring their legacy and keeping their traditions alive.

As I sit here now, surrounded by my loved ones and enjoying a steaming bowl of chowder on a chilly evening, I can't help but feel grateful for that fateful day when I stumbled upon the seafood shack and discovered this wonderful recipe. It has brought me joy and comfort in equal measure, and I know that it will continue to do so for years to come.