Clam Chowder, Three Different Styles
Comments: Manhattan-style clam chowder: only use 1/2 cup [125 mL] potato cooking water; add 1 1/2 cups [375 mL] chopped canned tomatoes.
New England-style clam chowder: only use 1/2 cup [125 mL] potato cooking water; add 1 1/2 cups [375 mL] whole milk.
Servings: 6 [4 cups / 1 L broth]
IngredientsPreparation
  • 2 unpeeled new potatoes [Yukon Gold or white]
  • 24 medium clams in shells, scrubbed
  • 2 cups [500 mL] clam broth [sold in jars]
  • 1/4 cup [60 mL] lean salt pork or bacon dices
  • 1 teaspoon [5 mL] vegetable oil
  • 1 medium-size onion, chopped
  • 1 shallot, minced
  • 3 tablespoons [45 mL] chopped parsley
  • 1/4 teaspoon [1 mL] thyme
  • 1/4 teaspoon [1 mL] celery seeds
  • 3 tablespoons [26.25 g] flour
  • Salt and freshly ground pepper, to taste
  • Boil potatoes, covered with unsalted water, until easily pierced with a fork.
  • Drain potatoes, reserving 2 cups [500 mL] potato cooking water.
  • When potatoes have cooled enough to be handled, peel and then cut potatoes into 1/2-inch [1.3-cm] cubes; reserve.
  • Into a large enough casserole, bring 2 cups [500 mL] water to a boil.
  • Add scrubbed clam shells; lower heat and simmer, covered, removing clam shells from casserole as soon as they open-up.
  • After 10 minutes, throw away unopened clam shells; reserve cooking liquids.
  • Remove clams from shells.
  • Clean clams into cooking liquid, to remove any remaining sand.
  • Grossly chop clams; set aside.
  • Strain cooking liquids through a fine sieve; pour in enough clam broth to get 4 cups [1 L].
  • Fry salt pork or bacon dices into hot vegetable oil, over medium-low heat, until fat has melted and meat is done, yet not crunchy, for 10 to 15 minutes.
  • Mix in chopped onion, minced shallot and chopped parsley; cook until onion is just golden, for 10 minutes.
  • Mix in reserved potato cubes, reserved clam cooking liquids and broth, thyme and celery seeds.
  • Just bring to a boil.
  • Reheat reserved potato cooking water until hot, yet not boiling.
  • Whip in flour, until completely dissolved; stir into chowder.
  • Simmer for 20 minutes, then stir in reserved chopped clams.
  • Simmer for 2 to 3 minutes more, until hot.
  • Season to taste with pepper and, if needed, with salt.
  • Serve.