New England Clam Chowder
I prefer my chowder milky and light, not thick, so I make it with equal parts vegetable stock and half and half. If you prefer a thicker soup, omit the stock and add more cream. If you prefer a creamless chowder, you'll love my Manhattan Clam Chowder.
I prefer my chowder milky and light, not thick, so I make it with equal parts vegetable stock and half and half. If you prefer a thicker soup, omit the stock and add more cream. If you prefer a creamless chowder, you'll love my Manhattan Clam Chowder.
- 2 tablespoons chopped fresh parsley
- 1 tablespoon flour
- 1 shallot minced
- 2 carrots peeled and chopped
- 1/4 pound applewood smoked bacon diced
- 2 parsnips peeled and chopped
- 2 potatoes peeled and diced
- 1 cup low sodium vegetable stock or water
- 2 cans (6.5 ounces) chopped clams
- 1 cup fat free half and half
- salt pepper, and old bay seasoning to taste
- oyster crackers for serving
- Carbohydrate 48.3910423528171 g
- Cholesterol 2.8 mg
- Fat 1.27739503787879 g
- Fiber 8.18967241663794 g
- Protein 5.34222015151515 g
- Saturated Fat 0.564023839646465 g
- Serving Size 1 1 Serving (334g)
- Sodium 120.100167929293 mg
- Sugar 40.2013699361791 g
- Trans Fat 0.209422628156566 g
- Calories 218 calories
Step-by-step
- Add the bacon to a heavy-bottomed soup pan set over medium heat.
- Once the bacon is browned and crisp, add the shallot, parsnips and carrots.
- Cook 5 minutes, or until they begin to soften.
- Stir in the flour and cook for another minute.
- Add the stock, the liquid from canned clams and the potatoes.
- Simmer over medium-high heat for 15 minutes, or until the vegetables are tender.
- Reduce the heat to low and stir in the clams and half and half.
- Cook until heated through.
- Stir in parsley and season to taste.
- Serve with oyster crackers.
My Cozy Kitchen: A New England Clam Chowder Story
The aroma of salty sea air and simmering bacon always takes me back to my grandmother's kitchen in Maine. Her New England Clam Chowder wasn't just a soup; it was an experience. A comforting hug in a bowl, a taste of home, and a testament to the simple joy of fresh, quality ingredients. This isn't just any clam chowder recipe; it's a piece of my family history, passed down through generations, slightly tweaked and perfected over the years to suit my own preferences.
I've always been drawn to the lighter side of things - not just in my food but in life, too. So, while some folks prefer their chowder thick and creamy, bordering on a decadent indulgence, I lean towards a lighter, milkier consistency. The perfect balance, I find, is achieved by combining vegetable stock with half-and-half. This approach allows the delicate flavors of the clams and vegetables to shine, preventing the richness of the cream from overwhelming the delicate nuances of the other elements. It’s a lighter, brighter chowder that perfectly captures the essence of the New England coast without the heaviness that can sometimes accompany richer versions. I can almost hear the gentle lapping of waves against the shore as I savor each spoonful.
The key to a truly exceptional clam chowder lies in the careful preparation of the vegetables. The slow, gentle cooking allows their flavors to meld seamlessly, creating a harmonious blend that complements the briny taste of the clams. Start with crisp bacon, that classic salty foundation, and then add the shallots, parsnips, and carrots. The flour, used as a thickening agent (though minimally in my recipe!), creates just enough body without compromising the delicate creaminess. The potatoes, tender and yielding, round out the foundation, providing a subtle sweetness and pleasing texture. And then, the star of the show: the clams. I choose canned clams for convenience and consistent results, ensuring that every bowl is filled with tender, juicy morsels.
What I love most about this recipe is its versatility. While I prefer the lighter touch, the beauty of cooking is in its adaptability. If you’re a fan of a thicker, creamier chowder, simply omit the vegetable stock and increase the amount of half-and-half. Feel free to experiment with different types of bacon, too – smoked, maple-cured, or even a good old fashioned thick-cut will all add their own unique flavor dimension. The beauty of culinary creation lies in the individual touch each cook brings to the table. And, the oyster crackers? A must, of course, to add a delightfully crunchy counterpoint to the smooth creaminess of the soup. They are the perfect finishing touch to complete this delightful culinary experience.
More than just a recipe, this clam chowder represents a connection to my family, my heritage, and the simple pleasures of life. It's a dish I cherish making, sharing, and savoring, a testament to the power of food to bring people together and create lasting memories. So gather your ingredients, put on some cozy music, and let the comforting aroma of New England clam chowder fill your kitchen. It's more than just a meal; it's an invitation to savor the moment, to connect with loved ones, and to experience the simple, timeless beauty of home-cooked goodness.
And remember, every spoonful is a journey back to those cherished moments spent in my grandmother’s kitchen – a warm, inviting space where the laughter of family and friends echoes, as cheerfully as the gentle waves on the Maine coast.
