It’s sweltering hot here today in Central Florida, so I made a pot of New England Clam Chowder. Yes, the weather is in the high 90’s but the heat factor makes it feel like the low 100’s. We should be eating chilled soups, salads. and ice cream! Instead, we sat in the nice cool house and enjoyed a bowl of hot chowder.
I’ve been thinking about a bowl of clam chowder all week. My favorite clam chowder is Rhode Island clam (quahog) chowder. It’s similar to New England clam chowder without the half-n-half. My dad’s favorite is Manhattan clam chowder. It’s a tomato based chowder with a bit of a kick. Of the three, the Manhattan clam chowder is my least favorite. I Â do like it, but I prefer the strong clam taste of the other two chowders. My husband and son’s favorite is New England clam chowder, so they’re both happy today.
When I was growing up, we visited my family in Rhode Island during the summers. We went clamming in the ocean by digging our big toes in the cold wet ocean floor until we hit a clam shell. Later, we made clam cakes or stuffed clams (called stuffies in Rhode Island) or Manhattan clam chowder. I’ve been addicted to clams ever since my childhood.
When I first moved to Florida, I noticed that clams were used for fishing bait. It was definitely a downer to see my precious clams hanging out in bait buckets waiting to be hooked. There are plenty of clams in the salt water of the Indian River, but they’re just not good for eating. It’s too hot for most clams. Cold water clams are best, I think, for eating. Much of the seafood around here is brought in from New England on a daily basis, so there’s no shortage of New England clams.
The secret to making good clam chowder is simple: use good quality clams. Fresh clams are the best. If using fresh clams, make sure you clean the clam shells before cooking to remove the sand and grit. I can’t tell you how many clams dishes I’ve had while dining out that had enough sand leftover to kill the dish. Nothing’s worse than a mouthful of sand and food.
There are a number of ways to remove the sand. Â I usually put the clams in the sink or large pot and cover them with a layer of coarse salt and cold water. Let them sit for about 30 minutes and rinse away any sand. If you’re still unsure, use a small veggie brush and scrub the shells.
Frozen clams are a good substitute, but they’re hard to find around here. When fresh clams aren’t available (or too expensive), I use canned clams. The quality of brands can be vastly different. I tried several before I found one or two that I like. Canned clams aren’t as clammy as fresh clams, but they’ll do.
Fresh, frozen, or canned, make sure you save the clam juice; you’ll need it in the recipe.
New England clam chowder is best served immediately. I usually serve a sliced French baguette for dipping, but my husband and kids like to add oyster crackers.
New England Clam Chowder
Ingredients
- 1/3 cup diced salt pork
- 4 tbsp butter or olive oil
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup all-purpose flour
- pinch dried thyme
- 3 cups potatoes, cubed
- 4 cups clam juice
- 4 cups chopped clams
- 2 cups half and half
- salt & pepper
Instructions
Render salt pork in large pot. Remove from pot when salt pork is brown, about 5 minutes.
Add butter or olive oil, onions, and celery. Cook until onions are translucent, about 3 or 4 minutes. Add flour to pot and stir with onions and celery; stir constantly for about 2 minutes.
Add clam juice, potatoes, and thyme and bring to a boil; stir constantly. Reduce heat and cook until potatoes are tender, about 10 minutes.
Add clams and half-and-half and return to a boil; reduce heat. Season with salt and pepper as desired. Serve with crackers or hard rolls.
Disclosure:Â Some of the links in this post are affiliate links. This means that if you click on a link and buy the product, I will receive a very small commission of the sales price at no cost to you.
AJ Paradis says
July 24, 2016 at 9:44 AMthis looks delicious! my husband just asked me to make clam chowder. I’ve never made it before, but it looks easy enough. Thanks1
Carlee says
July 24, 2016 at 1:37 PMI would say that New England Clam Chowder is my favorite, but I am not sure I’ve tried the others. Now I feel like I should make them all and do a side by side taste test!
Ilka says
July 24, 2016 at 6:10 PMOne of my favorite soups EVER! Pinning!
Helen Fern says
July 27, 2016 at 9:23 AMSounds really good – Thanks for joining the What’s for dinner link up!
Carole @TootSweet4Two says
July 27, 2016 at 2:04 PMOh how I love clam chowder! It’s boiling hot here, too, but in the cool air-conditioning of my house, clam chowder sounds delicious about now! Stopping by from Nifty Thrifty Sunday and pinning to Pinterest!
Jess says
July 28, 2016 at 12:46 PMThis sounds delicious! 🙂
I would love for you to share this with my Facebook Group for crafts, recipes, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Michelle says
July 28, 2016 at 10:56 PMThere is something really satisfying about clam chowder. 🙂
Thanks for the recipe!
Michelle
Dee says
July 29, 2016 at 2:46 AMI love clam chowder, and this sounds wonderful! Pinned!
Tara says
July 29, 2016 at 11:44 AMNew England Clam Chowder is my favorite! I have everything I need to make it except for the clams and clam juice. I guess I need to run to the fish market. Pinning!
Marilyn Lesniak says
July 29, 2016 at 7:44 PMI love Clam Chowder. Thank you for sharing with us at #ThursdayFavoriteThings!
Marilyn Lesniak says
July 29, 2016 at 9:51 PMThank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!
Miz Helen says
July 30, 2016 at 11:03 AMYour Clam Chowder reminds me of a little place on the Oregon coast where we always go for a great bowl of New England Clam Chowder, oh my wish I was there right now. Your recipe looks wonderful and I just may have to make it! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Judi Graber says
July 31, 2016 at 7:27 AMWhat child would not enjoy digging for clams in sand with their toes – as long as nothing bit them 🙂 Thanks for bringing your chowder to Fiesta Friday.
April J Harris (@apriljharris) says
August 1, 2016 at 8:35 AMI love clam chowder, whatever the temperature! thank you for sharing this delicious recipe with us at the Hearth and Soul Hop. Pinned!
Mother of 3 says
August 2, 2016 at 10:55 AMI LOVE New England clam chowder when it’s nice and thick and full of fresh herbs… though I will eat any kind of chowda! Yummy and perfect for this New England gal. Pinned. Please feel free to share with us over at:http://www.ourunschoolingjourney.com/2016/08/wonderful-wednesdays-first-week-of.html
Petra says
August 2, 2016 at 4:45 PMClam chowder is one of my favourite things and I almost never make it. This sounds like a great recipe and a perfect bowl to tuck in to! Thanks for bringing this to Fiesta Friday! 🙂
Carol Cook says
August 3, 2016 at 2:24 AMSounds delicious!
Thanks for sharing with SYC.
Frugal Hausfrau says
August 3, 2016 at 2:40 AMIt’s so fun to see a recipe for real deal clam chowder and hear your stories about it! Thanks for bringing this by Throwback Thursday!
Mollie
Elaine Matthews says
August 3, 2016 at 10:22 AMWhat a great chowder!! I’ve never used salt pork before I guess it would like bacon right?? Can I substitute that?? Thanks for sharing on My 2 Favorite Things on Thursday!! Pinned!