Recipe: How to Make a Simple and Brilliant Clam Chowder

“If God made anything better, he saved it for himself”

– Anthony Bourdain [on the steamer clam, J’s Oyster, Portland, Maine]

Clam Chowder is a quintessential New England dish that, ironically, used to be considered “food for the peasantry.” It is so great, yet so simple. I enjoy both a light broth clam chowder that accentuates the natural liquor from the quahogs, and I also enjoy a more heartier thick chowder on those cold, raw New England days.

If you can harvest your own quahogs, do it: plain and simple, like gardening, the quality of the product will be much better than anything you can acquire in the stores. Harvesting yourself is also a workout, and it can be cold, but it is worth it. You are taking part in a New England tradition, that dates back to the Native Americans (Saquish in Plymouth translates to “land of many clams”).

I have several cookbooks on how to make clam chowder: If you want a more authentic, lighter broth, go with Eventide Oyster’s recipe. Creamier, heartier, thicker “chowder” consistency is my go-to, with a riff off of Bourdain’s Appetites.

Thicker Chowder Ingredients

• 12 to 15 quahogs or clams
• 4 to 5 strips of bacon (if a smoky flavor is desired) or salt pork
• 1 or 2 white onions, diced
• 3 to 4 potatoes, peeled and cubed
• 3 to 4 tablespoons of all purpose flour
• 1 pint of heavy cream
• 2 cups of Half and Half or Whole Milk
• Oyster crackers or fresh sourdough bread
• Green onion, optional as a garnish
• Cayenne pepper or locally made hot sauce
• Salt and pepper, to taste

Thicker Chowder Style Recipe

1. Dig your own clams! When you get home, give them a quick scrub and run them under cold water. Put all of them in a pot with 2 inches of water and steam until all of the shells have opened. Discard the ones that did not open. Filter, retain, and save the “liquor” and set cooked clams aside (I like to cut them up but you can keep them whole; it’s up to you)
2. In a dutch oven over medium/low heat, add a bit of olive oil and render salt pork or bacon
3. When the salt pork/bacon has been rendered, add the diced onions
4. When the onions have become translucent, add the potatoes and swirl everything around in the pot collecting the flavor of the bacon and onions
5. Add some of the “liquor” to the potatoes covering them and cook on medium until they can be punctured with a fork
6. Turn the heat off until the bacon, onions, and potatoes are reduced to a simmer – at this point, add all of the clams that you have set aside and any remaining “liquor” (it is important to make sure it is only simmering so you don’t overcook the clams)
7. Take a small bowl and scoop out some of the broth and add the flour to create a slurry – when it is combined, add it back into the chowder
8. Add the milk, Half and Half, and heavy cream
9. At this point, check the broth and add any salt, pepper, cayenne, or hot sauce
10. Serve hot with oyster crackers and fresh bread; green onions as a garnish

Enjoy!