New England Clam Chowder

• 2 5.5 oz. cans minced clams, with juice
• 2 large russet potatoes, peeled and diced
• 1 cup heavy cream
• 1 8 oz. bottle clam juice
• 1 cup onion, diced (about 1 medium yellow onion)
• 1 stalk celery, diced
• 1 bay leaf
• 1 slice of salt pork, about 1/4 inch thick
• Salt and pepper

The ingredients are simple enough, but the technique is all important!

When the potatoes are peeled, cut them into chunks. I find the best way to cut potatoes for a chowder is to cut the peeled potato into thirds lengthwise, cut those slices into thirds, then cut those into small cubes.

Place the salt pork in a soup kettle with the 1/4 cup of water and render the salt pork for 5 minutes, turning once. While the salt pork is cooking, prepare the onion and celery. By ‘stringing’ the celery, you will assure the celery will be tender, and it in general makes for a better chowder. To peel the celery, just run your peeler down the side, and the strings will come right off.

The water with the salt pork will all evaporate, and the salt pork will brown just slightly. Add the clam juice to the salt pork to deglaze and add the onions, celery and bay leaf. Stir to combine and simmer gently for 10 minutes, until the onions and celery are very tender. Remove the piece of salt pork and add the clams with their juice, the cream and potatoes. Bring to a simmer on medium heat, switch to low heat and keep at a bare simmer for twenty minutes. When the potatoes are very tender, the cream will have reduced some and thickened the chowder. Remove the bay leaf, smoosh a few of the potatoes against the side of the pot to thicken the chowder a bit more. Taste for salt and pepper, but don’t be surprised if you don’t have to add any salt at all – the salt pork and clam juices usually will do the job.

Enjoy – once you know how to make classic New England clam chowder and see how easy and wonderful it is, you will never want anything but homemade again!

The chowder is tradionally served with oyster crackers, which also serve to thicken it up once it’s in the bowl. At one time something called ‘common crackers’ were eaten with the chowder – dreadfully dry, hard crackers about the size of a silver dollar. They are  difficult to find now-a-days, though they can be found in Boston and Vermont Country stores, and while my grandmother used to complain about them being removed from the shelves, I was quite happy about it!

To reheat the chowder: Chowder must be reheated on low heat, and stirred often to prevent scorching. It will be quite thick when you add it to the pan, but will loosen up as it gently heats. You do not have to add any more liquid, unless you’d like to stretch it out a bit. If you do want to thin it, add a bit more cream or half anf half, stirring well between additions.