American · Dinner
New England clam chowder
A creamy chowder built on briny clams, diced potato and salt pork rendered slowly in a heavy pot, thickened with a light roux and whole milk rather than cream, finished with fresh thyme and cracked black pepper, and served with oyster crackers alongside.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
516Calories
28.6gProtein
29.5gFat
31.8gCarbs
10.1gSugar
2.5gFiber
978mgSodium
93mgChol
13.7gSat Fat
875mgPotassium
308mgCalcium
4.1mgIron
22mcgVitamin B12
14mgVitamin C
shellfish
herb-salt
all-time-classics
Instructions
1
Prep
Drain the clams into a small bowl to catch the juice, then dice the salt pork, potato, and onion into small even pieces.
2
Render
Cook the salt pork in a heavy saucepan over medium-low heat for 5 minutes, stirring occasionally, until the fat melts and golden bits remain.
3
Sweat
Add the onion to the pan and cook over medium-low heat for 3 to 4 minutes, stirring often, until soft and translucent.
4
Simmer
Add the potato and clam juice to the pan and simmer over medium heat for 8 to 10 minutes until the potato is tender.
5
Bloom
Melt the butter in a small pan over low heat, whisk in the flour, and cook for 1 minute until nutty and lump-free.
6
Thicken
Whisk the roux into the simmering pot, then stir in the whole milk and cook over medium-low heat for 5 minutes, stirring constantly.
7
Finish
Stir in the clams, thyme, black pepper and salt off the heat, then warm through for 1 to 2 minutes over low heat.
8
Plate
Ladle the chowder into a deep bowl and scatter the oyster crackers over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g clams, drained, juice reserved
- 2 oz56g salt pork
- 1 cup150g potato
- 1/2 cup60g onion
- 2 tbsp28g unsalted butter
- 2 tbsp16g all-purpose flour
- 1 1/2 cup360ml whole milk
- 1/2 cup120ml clam juice
- 2 tsp2 tsp fresh thyme leaves
- 1/4 tsp1/4 tsp black pepper
- 22 small pinch salt
- oyster crackers, a small handful, to serve
