Dating back to the 1700s, New England Clam Chowder became a staple along the northeastern coast of America, where fishermen would bring their fresh catch to create this hearty soup. The addition of potatoes came later, in the 1800s, completing what would become an iconic American dish.
| Ingredient | Amount |
|---|---|
| Fresh Clams | 12 pieces |
| Potatoes | 1 medium |
| Heavy Cream | 1/2 cup |
| Salt Pork/Bacon | 1 oz |
| Oyster Crackers | 1 handful |
| Ingredient | Amount |
|---|---|
| Fresh Clams | 24 pieces |
| Potatoes | 2 medium |
| Heavy Cream | 1 cup |
| Salt Pork/Bacon | 2 oz |
| Oyster Crackers | 2 handfuls |
| Ingredient | Amount |
|---|---|
| Fresh Clams | 48 pieces |
| Potatoes | 4 medium |
| Heavy Cream | 2 cups |
| Salt Pork/Bacon | 4 oz |
| Oyster Crackers | 4 handfuls |
Understanding the balance between briny clams, creamy broth, and tender potatoes is crucial. The soup should be rich but not heavy, with each ingredient maintaining its distinct character while contributing to the harmonious whole.
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 24g |
| Carbohydrates | 32g |
| Fiber | 2g |
| Fat | 25g |
Yes, while fresh is traditional, good quality canned clams work well. Use the juice in place of some of the clam broth.
The key is properly cooking the roux. It should be light golden and fragrant before adding liquids.
Yes, but reheat gently and you may need to thin with a little cream or broth.
Never let the soup boil after adding cream, and heat very gently when rewarming.
Share your chowder creations using #NewEnglandChowder – and remember, a proper chowder should be rich enough to warm both body and soul! 🦪🥄
