How To: Make Clam Chowder
Living in New England has its perks. Four distinct, always beautiful seasons. Wonderful sports teams. The best schools in the nation. History in the buildings that surround you. And clam chowder.
We’ve put together the perfect clam chowder recipe that brings together a thick and creamy base with just the right ratio of clams and potatoes. Use fresh clams if you can, but we’re going to suggest canned to anyone else who wants to make this. And remember, the “New England” in the title is unnecessary, as this is the only kind of clam chowder that is worth your time.
Navy Blazer Clam Chowder
- 3/4 pound russet potatoes, cut into 1/2-inch chunks
- 6 cans chopped clams (6 oz size)
- 1/4 cup flour
- 2 tablespoons butter
- 4 slices bacon, chopped
- 2 onions, chopped
- 2 celery stalks, chopped (you can include the leaves)
- 3 garlic cloves, chopped
- 1 bay leaf
- 1/4 cup flour
- 1 1/2 cups half and half
- 24 ounces clam juice
- Black pepper, to taste
- Place the chopped potatoes in a large saucepan and cover with bottled clam juice.
- Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and simmer until potatoes are tender to a fork (8-10 minutes).
- Remove from heat.
- In another large pot over medium heat, melt the butter.
- Slowly add bacon and cook until brown.
- Add the rest of the vegetables (and bay leaf) and cook until soft about 5-7 minutes.
- Slowly stir in flour and cook for a remaining 2-3 minutes, but do not let the flour burn.
- Slowly whisk in juices from the canned clams.
- Add in the potato / clam juice mixture from the first pot.
- Add in the clams and half and half.
- Simmer for 5-7 minutes constantly stirring.
- Season with pepper to taste.