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Clam Chowder
United States
Hotly contested between New England and Manhattan. New England is cream; Manhattan is tomato. New Englanders believe the Manhattan version is wrong.
New England's iconic cream soup — clams with potato, bacon and leek in a thick, rich cream broth. Served in bread bowls at every Boston restaurant.
Prep
15 mins
Cook
30 mins
Difficulty
Easy
Calories
415 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1kgclams or 400g tinned clams with juice
200gbacon, diced
2potatoes, diced
2leeks, sliced
2celery stalks, diced
500mldouble cream
500mlclam juice or stock
fresh thymeto season
Method
1
Fry bacon until crispy. Remove. Fry leek and celery in fat.
2
Add potato and clam juice. Simmer 15 minutes.
3
Add clams and cream. Heat gently.
4
Season. Serve with oyster crackers.
Chef's Tip
Never boil after adding the cream — it breaks and makes the chowder grainy.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.