New England Clam Chowder

New England clam chowder has been a staple for centuries. Back when the settlers arrived in New England, it was not uncommon for people to make a chowder from pork fat, flour, milk and any leftover seafood that could be found to create a meal that would fill you up and keep you warm on a cold, wet night. Today these recipes have been honed into creamy clam chowders that are so rich and heavy, they are often served as main entrées instead of appetizers.

When buying clams for making New England clam chowder, you'll want to purchase littlenecks or cherrystone clams. These clams are small enough that you won't have to chop them up before putting them in the chowder. If you prefer to use traditional quahogs or chowder clams, you'll have to chop them into bite-sized pieces before adding them to the chowder.

Tap on each clam to make sure it is still alive. The siphon should shrink back inside the shell and the shell should clamp shut when you tap it. Don't buy any clams that are already shut or that don't respond when tapped. Make sure the clams you buy don't feel too light or too heavy either. You don't want to buy dead clams or clams with an excessive amount of sand inside their shells. Never buy clams that are cracked. The clam inside is most likely dead or dying. Buy more clams than your recipe calls for in case any clams die between the time of purchase and the time of cooking. Do not cook any clam that has died before cook time.

Scrub your clams under cold running water before preparing your New England clam chowder recipe.

New England Clam Chowder

Ingredients You Will Need:
2 cups water
2 dozen live clams, scrubbed
2 ounces bacon
1 onion, peeled and chopped
1 tablespoon flour
¼ teaspoon ground black pepper
3 medium potatoes
4 cups light cream
½ teaspoon salt
Fresh parsley

In a large saucepan, fry bacon for about five minutes. Add onions and cook for five to seven minutes. Remove bacon and place on paper towels to dry and cool.

Stir flour, salt and pepper into bacon grease. Set saucepan on unlit back burner of stove.

Check on bacon. When bacon has cooled slightly, chop the bacon, then return it to the saucepan.

In a new large saucepan, bring about one cup of water to a boil. Add clams and cover pot, simmering until clams open. If after ten minutes some clams remain unopened, discard unopened clams. Remove clams from broth (created in saucepan when cooking clams).

Pour clam broth through a sieve or cheesecloth and into a new saucepan.  Add one cup of water, then add potatoes and bring to a boil.  Cook potatoes for 12 to 15 minutes (until tender).

Add mixture containing bacon, flour and seasoning and reduce heat to low. Add light cream and clams (cut from shells) last, heating until just heated through. Serve with saltine crackers and a sprinkling of fresh parsley on top.