Winter Clam Chowder – Perfect Comfort Food

For a little winter warmth and nourishment, nothing goes down more smoothly than a steaming bowl of creamy chowder. Known for its New England origins and early connections to Newfoundland fishermen, local chowder enthusiasts understand that if it sticks to the pot, it’ll stick to their ribs. Many even have blue ribbons to prove it. In northern regions, chowder competitions rival pie contests and chili cook-offs, with recipes passed down through generations from fisherman’s wives to daughters and granddaughters.

A Delicious Tradition

Chowder is traditionally made with chopped clams, diced potatoes, onions, and a mixture of cream, milk, and butter as its base (sometimes thickened with flour). Variations include substituting clams with other fish or corn. The Manhattan version uses tomatoes instead of cream and milk and omits potatoes. Rhode Island’s South County Style chowder features a clear broth infused with bacon, onions, potatoes, and quahogs.

Chowder is typically topped with crushed oyster or saltine crackers; however, other accompaniments may consist of baking powder biscuits, cornbread, garlic bread, and more.

No matter when you prepare this hearty dish, a bowl of chowder feels like a warm embrace for your insides. Whether you follow tradition or venture outside conventional chowder recipes – winter or summer – your insides (and your family’s) will surely be grateful!

New England Clam Chowder

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Course Main Course

Cuisine American

Ingredients

  

• 1 quart shucked clams (add water if too dry)
• 1/3 pound salt pork
• 1 large onion, minced
• 2 ribs celery, minced
• 1/2 cup of butter
• 1/4 cup of flour
• 2 large potatoes, diced
• 1 quart of milk, scalded (may use half cream for thicker soup)
• 1 bay leaf
• 1/2 teaspoon thyme
• salt and pepper

Instructions

 

• Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams).
• Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly.
• Add butter; melt.
• Blend in flour and stir constantly for 5 minutes.
• Add clams, potatoes, milk, clam liquid, bay leaf, and thyme.
• Cook until the potatoes are tender.
• If desired, add fish and/or shellfish to make seafood chowder.
• Serve in a bread bowl for an extra-hearty meal.

Keyword thick new england clam chowder recipe