New England Clam Chowder

Name: New England Clam Chowder
Yield: Makes 8 First-Course Servings
Cuisine: United States
Ingredients: 5 dozen littleneck or cherrystone clams; 5 dozen littleneck or cherrystone clams; 1 quart water or fish broth; 1 quart water or fish broth; 1 bouquet garni: 3 fresh thyme sprigs, 1 bay leaf, and 1 small bunch of parsley; 1 bouquet garni: 3 fresh thyme sprigs, 1 bay leaf, and 1 small bunch of parsley; 1 bouquet garni: 3 fresh thyme sprigs, 1 bay leaf, and 1 small bunch of parsley; 1 bouquet garni: 3 fresh thyme sprigs, 1 bay leaf, and 1 small bunch of parsley; ¼ pound salt pork or bacon, cut into 1- by ¼-inch strips and boiled for 5 minutes, or 4 tablespoons unsalted butter; ¼ pound salt pork or bacon, cut into 1- by ¼-inch strips and boiled for 5 minutes, or 4 tablespoons unsalted butter; 4 medium-size onions, chopped; ¼ pound salt pork or bacon, cut into 1- by ¼-inch strips and boiled for 5 minutes, or 4 tablespoons unsalted butter; 2 cups heavy cream; 3 medium-size waxy potatoes, peeled and cut into ¼-inch cubes; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped parsley; salt and freshly ground pepper; salt and freshly ground pepper; soda crackers

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Clam chowder is one of those dishes that Americans argue about in the way the French debate the right way to make a bouillabaisse or the Italians dispute how to make pasta. Everyone is expected to know that New England clam chowder is made with milk and that Manhattan chowder contains tomatoes, but those in the know argue over more refined issues—what ratio of clams to onions to potatoes, whether to use quahogs or soft-shells, and whether or not one or two tomatoes might be slipped i

Ingredients

Americas
United States
Starter
Main course
Soup
New England
Gluten-free

Ingredients

Method