Here is the best New England Clam Chowder recipe…and it is so easy to make!
Inspired by Moby Dick…perfected by The Carcich’s.
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Moby Dick inspired…perfected by my in-laws (some may say Bob, others will say Lorin…but I will just say, The Carcichs). Not only is this is the best New England Clam Chowder recipe, it’s one of the easiest too! Whether you serve this during the week or for the next holiday, it’s equally as good!
What kind of clams are in New England Clam Chowder?
When I’m making my New England Clam Chowder during the week or if I need to put it together in a pinch, I’ll use canned minced clams. If I do that, I always go with Cento.
Obviously you can always use fresh clams too and if you go that route, try and use cherrystone or little necks. They’re perfect for clam chowder. If you do use fresh clams, chop them up small first. Reserve the clam juice and strain to remove any bits of shells in there. If you need more “juice” to your clam chowder, you can always add some water or broth.
So, what’s the best New England Clam Chowder recipe?
The best New England Clam Chowder recipe is one that originated from the novel Moby Dick…Chapter 15: ‘Chowder’ to be more precise. While we use some additional ingredients than what Mrs. Hussey used, it’s just as tasty!
First, fry some bacon. Once cooked, set it aside to drain but keep that greasy goodness in the pot. We’re going to use it shortly.
Add your miropoix to the leftover oil created after we fried the bacon.
And your potatoes too and cook the vegetables for about 5-7 minutes until the potatoes start to get soft.
Then, while the vegetables cook, drain your clams but make sure you reserve the juice. Set your clams aside for now and add the juice to the pot of vegetables, along with some spices.
Now, bring it all to a boil, drop the heat and let it cook. After it cooks for about 10 minutes, start mashing up some of the potatoes.
Then, mix some flour, 1/2 & 1/2 and some milk and add it all to the pot.
Finally, add your clams, bring it to a boil and let it cook for a few minutes.
And there you have it. The best New England Clam Chowder recipe even Ishmael and Queequeg would approve of!
Tools I used in this recipe:
- Lodge 7.5 Quart Dutch Oven
- Misen Chef’s Knife
- J.K. Adams Butterfly Board
- KP Kitchen Measuring Spoons
- Riviera Wooden Cooking Spoon
Best New England Clam Chowder Recipe
- Dutch oven or large saucepan
- 2 6.5 oz canned clams or 1 pint shucked clams
- 2 sliced bacon
- 2½ cup potatoes finely chopped
- 1 cup onion chopped
- 1½ cup carrots chopped
- 1 cup celery chopped
- 1 tsp instant chicken bouillon granules
- 1 tsp Worcestershire sauce
- ¼ tsp dried thyme crushed
- ⅛ tsp pepper
- 2 cups milk
- 1 cup ½ & ½ can use light cream
- 2 tbsp all purpose flour
- Drain canned clams – reserve juice (If using fresh clams – chop clams small and reserve the juice. Strain the juice to remove any shell bits). Add any water or broth you need to equal 1 cup of juice.
- In a large saucepan, cook bacon until crisp. Remove bacon, reserving drippings in the pan. Drain bacon on paper towels and crumble when cool. Set aside.
- Add vegetables and potatoes to the pan. Cook for about 5 minutes until the potatoes begin to soften.
- Add clam juice, Worcestershire, bouillon, thyme, and pepper into saucepan. Bring to a boil, reduce heat, and cook for about 10-15 minutes until the potatoes are tender. With the back of your fork (or using a masher), mash potatoes slightly against the side of the pan.
- Stir together milk, ½ & ½, and flour; add to the pan. Cook and stir until slightly thickened and bubbly. Stir in clams and return to boil. Reduce heat and cook for 1-2 minutes.
- Top with some crumbled bacon.