Jim's Classic New England Clam Chowder
This rich and hearty New England clam chowder is a perfect tribute to the seaside heritage of New England cuisine. After years of experimentation and countless family gatherings, I’ve developed a version that strikes the ideal balance between creamy and chunky. Using fresh, quality ingredients like tender Red Bliss potatoes and savory salt pork, this chowder boasts a delicious depth of flavor that warms the heart. Whether it's for a cozy family dinner or a lively party where guests can enjoy it throughout the day, this chowder is sure to impress. The recipe is also versatile enough to accommodate healthier substitutions without sacrificing that classic taste!
N/A
Servings
280
Calories
11
Ingredients
Ingredients
Chopped or minced clams
1 ((51-ounce can))
Red Bliss or Maine utility potatoes
3 lbs (Scrubbed and cut into 3/4-inch cubes)
Salt pork
6 ounces (Diced into small cubes)
Celery
3 ribs (Diced)
Onion
1 large (Diced)
Milk
2 cups (2% or preferred type)
Butter
1/2 cup (Melted)
Flour
1/4 cup (All-purpose)
Fresh rosemary
1 sprig (In cheesecloth or 1 teaspoon dried, in a tea ball)
Salt
to taste
Pepper
to taste
Instructions
1
Begin by dicing the salt pork into small cubes, about 1/2 inch in size. Use a sharp knife to slice it into a grid pattern while it's still attached to the skin, making it easy to pop off the cubes.
2
In a large 5-quart non-stick saucepan, sauté the diced salt pork over medium heat until the cubes are golden brown and crispy. Use a slotted spoon to transfer the cooked pork onto a paper towel to drain.
3
Reserve about 4 tablespoons of the rendered fat in the saucepan, discarding the excess. Wipe out the pan with a paper towel to remove any leftover bits.
4
Add the reserved fat back to the saucepan and heat over medium. Dice the onion and slice the celery ribs lengthwise, then chop into small pieces.
5
Add the diced onion and celery to the pan, sautéing until the onion is translucent and the celery is tender, about 5 minutes.
6
Pour the entire can of clams, including the broth, into the onion and celery mixture. Stir well and bring to a gentle simmer. Add the sprig of fresh rosemary or the dried rosemary in a tea ball for flavor.
7
Prepare the potatoes by scrubbing the Red Bliss potatoes (no peeling needed) and cutting them into 3/4-inch cubes. Soak the cubes in cold water for about 5 minutes to remove excess starch.
8
In a separate small saucepan, melt the butter and whisk in the flour to create a roux. Stir until well combined and smooth.
9
Drain the soaked potatoes and add them to the clam mixture in the large saucepan. Cook until the potatoes are tender yet firm, approximately 10-15 minutes.
10
Pour in the 2 cups of milk, stirring to combine. Bring the mixture back to a simmer.
11
Slowly incorporate the butter/flour roux into the chowder, stirring constantly until the chowder thickens to your desired consistency, about 10 more minutes.
12
Once thickened, carefully remove the rosemary sprig or tea ball from the pot. Taste the chowder, seasoning with salt and pepper as needed.
13
Serve hot in large bowls, garnished with the crispy salt pork and oyster crackers. Enjoy this comforting classic with family and friends!
Nutrition Information
19g
Fat
24g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Jim's Classic New England Clam Chowder?
It is a rich and hearty tribute to seaside heritage that strikes an ideal balance between creamy and chunky textures.
What kind of clams are used in this recipe?
The recipe calls for one 51-ounce can of chopped or minced clams.
Should I include the clam juice in the pot?
Yes, you should pour the entire can of clams, including all the broth, into the onion and celery mixture.
What are the best types of potatoes for this chowder?
Red Bliss or Maine utility potatoes are recommended for their texture and flavor.
Do I need to peel the potatoes before cooking?
No peeling is needed; simply scrub the potatoes and cut them into 3/4-inch cubes.
What role does salt pork play in the recipe?
Salt pork provides a savory depth of flavor and serves as a crispy garnish once sautéed.
How do I prepare the salt pork?
Dice the salt pork into 1/2-inch cubes and sauté until golden brown and crispy.
How much salt pork fat should be reserved?
You should reserve about 4 tablespoons of the rendered fat to sauté the vegetables.
What vegetables are included in the base?
The base consists of one large diced onion and three ribs of diced celery.
How much milk is used in this chowder?
The recipe requires 2 cups of milk, such as 2% or your preferred type.
How is the chowder thickened?
It is thickened using a roux made from 1/2 cup of melted butter and 1/4 cup of all-purpose flour.
Why should the potatoes be soaked?
Soaking the potato cubes in cold water for about 5 minutes helps remove excess starch.
What herbs are used for flavoring?
The recipe uses one sprig of fresh rosemary in cheesecloth or one teaspoon of dried rosemary in a tea ball.
How long do the potatoes take to cook?
The potatoes should be cooked in the clam mixture for approximately 10 to 15 minutes until tender yet firm.
How many calories are in a serving?
Each serving of this clam chowder contains 280 calories.
What is the fat content of the chowder?
There are 19 grams of fat per serving.
How many carbohydrates are in each serving?
There are 24 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 7.5 grams of protein.
What size pot is recommended for cooking?
A large 5-quart non-stick saucepan is the recommended size.
When do I add the milk to the mixture?
Add the 2 cups of milk after the potatoes have cooked and then bring the mixture back to a simmer.
How long does it take for the chowder to thicken?
After adding the roux, it takes about 10 more minutes of constant stirring to reach the desired consistency.
What should I do with the rosemary once the soup is thick?
Carefully remove the rosemary sprig or the tea ball from the pot before serving.
How should the finished chowder be served?
Serve the chowder hot in large bowls garnished with the crispy salt pork and oyster crackers.
Can I substitute ingredients for health reasons?
Yes, the recipe is versatile enough to accommodate healthier substitutions without sacrificing classic taste.
How many total ingredients are needed?
The recipe uses 11 main ingredients.
Is this recipe suitable for large gatherings?
Yes, it is perfect for lively parties where guests can enjoy it throughout the day.
What is the easiest way to dice the salt pork?
Slice it into a grid pattern while still attached to the skin to make it easy to pop off the cubes.
When do I add salt and pepper?
Add salt and pepper to taste after the chowder has thickened and the rosemary has been removed.
How long do I sauté the onion and celery?
Sauté them for about 5 minutes until the onion is translucent and the celery is tender.
What are the primary tags for this recipe?
Main tags include clam chowder, New England, seafood, soup, and comfort food.