📍 Massachusetts
New England clam chowder
A creamy clam soup with potato, onion, and pork belly, thick and pale, the emblem of the New England coast.
- Preparation
- 20 min
- Cooking
- 35 min
- Waiting and resting
- 0 min
History
The creamy version (with milk or cream) is the one most associated with Boston and all of New England, in contrast to the Manhattan version made with tomato. It was born among fishermen and coastal communities who made use of the quahog clams abundant in the area; it became popular in the 19th century and today is served in a bowl or a bread bowl. In Boston it is such an ingrained tradition that the city once passed a law banning the addition of tomato.
Ingredients
Preparation
- 1
If using fresh clams, steam them until they open; reserve the strained liquid and chop the meat.
- 2
In a pot, brown the pork belly; pour off some of the fat and add the butter.
- 3
Saute the onion and celery until translucent; sprinkle in the flour and cook for a minute.
- 4
Gradually pour in the clam stock, stirring, add the potato and bay leaf, and cook until the potato is tender.
- 5
Lower the heat, stir in the milk and cream, and warm without letting it boil.
- 6
Add the chopped clams, adjust the salt and pepper, and serve with oyster crackers.
Cooking tips
- Discard unopened clams and strain their liquid through a fine filter to remove sand.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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