Try this New England Clam Chowder recipe, or contribute your own.
- 2 bay leaves
- 1/4 tsp ground white pepper
- 4 c potatoes finely diced (i recommend russets or yuko
- 4 c cold water
- 4 tsp herb-ox granulated bouillon
- 8 oz. salt pork*
- 1 medium onion finely diced - about 1 1/2 c
- 2 stalks celery finely diced
- 1/4 c gluten free all purpose flour
- 1 8 oz. bottle clam juice
- 2 springs of fresh thyme (whole)
- 1 lb. fresh chopped clams**
- 1 c half and half warmed
- 2 tbsp cornstarch + 2 tbsp water optional
- Carbohydrate 6.12482500439836 g
- Cholesterol 44.7700000378464 mg
- Fat 13.9772600117631 g
- Fiber 0.438200003623962 g
- Protein 3.75803000302771 g
- Saturated Fat 8.67735900732173 g
- Serving Size 1 1 Serving (492g)
- Sodium 75.1665000419378 mg
- Sugar 5.6866250007744 g
- Trans Fat 0.728723500607586 g
- Calories 162 calories
Step-by-step
- Add the potatoes, water and Herb-Ox to a medium pan and bring to a boil.
- Boil the potatoes for 8 minutes, or until tender.
- Drain the potatoes over a large bowl to save the cooking liquid - this will be added back to the chowder.
- Set both the potatoes and liquid aside while preparing the rest of the chowder.
- In a large pot, cook the salt pork over medium high heat to render ¼ C fat.
- When ¼ cup of fat is rendered, remove the salt pork from the pot and discard.
- Lower the heat to medium and add the onions and celery.
- Cook for about 5 minutes or until softened.
- Stir in the flour to coat the vegetables in the flour and cook for 1 minute.
- Stir in the clam juice, reserved potato cooking liquid, bay leaves, thyme and white pepper.
- Simmer for about 5 minutes over medium heat until the soup thickens.
- Stir in the clams, potatoes and half and half.
- If you want a thicker chowder, stir together the cornstarch and water to make a slurry.
- Stir the slurry into the chowder until it reaches your desired thickness.
- Simmer for another 5 minutes but do not let it boil.
- Serve immediately and refrigerate leftovers.
Evaluating Texture Without Measuring
Achieving the correct consistency requires keen visual observation rather than digital tools. Potatoes boiled for precisely eight minutes will yield slightly tender edges that hold their shape when stirred into the base. Simmering the flour and rendered fat together creates a foundational roux that coats the spoon thickly before liquids enter the pot. Watch the final simmer closely; maintaining heat just below a boil prevents the dairy proteins from curdling while the soup thickens.
The Science of Starch and Dairy
Combining starchy cooking water with rendered pork fat establishes a stable emulsion that supports the heavy cream. Flour starches swell as they absorb liquid during the five-minute simmer, trapping moisture within the vegetable matrix. Introducing fresh clams late in the cooking process prevents their muscle fibers from contracting too aggressively, which keeps them tender rather than rubbery. Warming the half-and-half before addition prevents thermal shock to the dairy fats.
Handling Seasonal Variations
Cool-weather months bring firmer storage potatoes and briny fresh clams with optimal meat-to-shell ratios. Selecting russet potatoes ensures maximum starch release during boiling, which naturally thickens the broth without relying solely on cornstarch slurry. Stored properly in an airtight container, leftover chowder remains safe for consumption for up to three days.
