New England Clam Chowder

Method

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1. If using fresh clams, bring the wine to a boil in a large pot, add the clams, cover, and steam for 4 to 6 minutes until they open. Discard any that stay shut.

   Mark done Start 4 min timer

2. Lift out the clams, pull the meat from the shells and chop it coarsely. Strain the cooking liquid through muslin to remove grit and reserve it — you need about 500 ml, topped up with water if short.

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3. Render the salt pork in the rinsed pot over medium heat for 8 minutes until crisp. Lift out and reserve.

   Mark done Start 8 min timer

4. Add the butter, onion and celery to the fat and sweat for 8 minutes until soft and translucent, without colouring.

   Mark done Start 8 min timer

5. Stir in the flour and cook 2 minutes, then gradually whisk in the reserved clam liquid.

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6. Add the potatoes, bay and thyme, and simmer gently for 15 minutes until the potatoes are tender and beginning to break at the edges.

   Mark done Start 15 min timer

7. Crush a few potato cubes against the side of the pot to thicken the chowder naturally.

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8. Add the milk and cream and warm through without boiling, then season with salt and white pepper.

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9. Stir in the chopped clams and the crisp pork and heat for 2 minutes only. Serve with a knob of butter melting on top, chives and crackers.

   Mark done Start 2 min timer

Chef’s Tips

• Strain the clam liquid through muslin. There is always sand, and one gritty spoonful ruins the bowl.
• Never boil the chowder once the dairy is in — it will curdle and split.
• Chowder is better on the second day, once the potato starch has fully hydrated.

Pairing Suggestions

• A crisp Muscadet or a cold lager
• Serve with oyster crackers and a green salad
• Finish with apple pie

Storage & Reheating

Refrigerate 3 days. Reheat gently below a simmer. Do not freeze — the potatoes go grainy and the dairy separates.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.