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Recipe: New England Clam Chowder edit

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Photo: Timeless Gourmet
Yield: 4 servings

Other Names: Clam Chowder

Edited by: Helen Pitlick, Jan Isaacs, The Duo Dishes, Sheri, Alisa Escanlar, JenWaller, Timeless Gourmet

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New England Clam Chowder

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Chowder comes from the French word "chaudiere," meaning "large copper pot." In Brittany, fishermen would combine their fish in one of these pots, add spices, and share the resulting soup. This custom traveled with the Bretons to Newfoundland and then down to New England. (From "Rare Bits: Unusual Origins of Popular Recipes" by Patricia Bunning Stevens)

edit Ingredients

8

ounces each minced or chopped clams

1

teaspoon salt, go easy on salt, maybe less

Dash pepper

1 ½

cups drained whole kernel corn

1

tablespoon butter

1

teaspoon celery salt

1

cup clam liquid and water

3

slices bacon, chopped

2

cups diced raw potato

3

cups milk

2

tablespoons flour

edit Preparation

Step 1

Drain clams. Pour clam liquid into measuring cup and add water to make 1 cup.

Step 2

Fry bacon until crisp. Add onion and cook until tender. Add potatoes, clam liquid and water. Lower heat and simmer gently until potatoes are tender.

Step 3

Add corn and milk. Blend flour and butter and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams. Simmer 5 minutes. Top with 1/2 cup coarse cracker crumbs, optional.

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Comments

  • 1 year, 8 months ago
    Anonymous

    how much onion?

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Wikipedia

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect. Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II, and on Fridays during Lent. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.

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