Reviews (1) Add Rating & Review 28 Ratings 5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0 Martha Stewart Member Rating: Unrated 08/09/2008 When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.
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Gallery Creamy New England Clam Chowder Recipe Summary Servings: 10
Ingredients Ingredient Checklist 2 cups water 2 dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat) 1 ounce (2 tablespoons) unsalted butter 2 slices bacon, chopped 1 small white onion, chopped 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces 2 stems fresh thyme 1 fresh bay leaf 9 whole black peppercorns 2 small russet potatoes, peeled and cut into 3/4-inch pieces 1 1/2 cups half-and-half Coarse salt
Gallery Creamy New England Clam Chowder
Recipe Summary Servings: 10
Gallery
Creamy New England Clam Chowder
Creamy New England Clam Chowder
Creamy New England Clam Chowder
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 2 cups water 2 dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat) 1 ounce (2 tablespoons) unsalted butter 2 slices bacon, chopped 1 small white onion, chopped 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces 2 stems fresh thyme 1 fresh bay leaf 9 whole black peppercorns 2 small russet potatoes, peeled and cut into 3/4-inch pieces 1 1/2 cups half-and-half Coarse salt
Directions
Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.
Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.
Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.
Reviews (1)
Add Rating & Review 28 Ratings 5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: Unrated 08/09/2008 When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.
Reviews (1)
Add Rating & Review 28 Ratings 5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0
Add Rating & Review
28 Ratings 5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0
28 Ratings 5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0
28 Ratings 5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0
5 star values: 5 4 star values: 9 3 star values: 9 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: Unrated 08/09/2008 When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.Martha Stewart Member
Rating: Unrated 08/09/2008
When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.
Rating: Unrated
All Reviews for Creamy New England Clam Chowder
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All Reviews for Creamy New England Clam Chowder
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
