New England Clam Chowder

From East Coast Seafood

New England Clam Chowder

Why This Recipe Works

For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate i...

Why This Recipe Works

For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that thickening with flour was the way to go; it also helped to stabilize the chowder, which can easily separate and curdle without it. Cream turned out to be essential, but our clam chowder recipe needed only a minimal amount, which gave our chowder richness without overpowering the flavor of the clams. Finally, we chose bacon rather than salt pork, a traditional component of chowder, to enrich the flavor with a subtle smokiness.

Watch the Full Episode

East Coast SeafoodSeason 4, Ep. 404

How many times have you ordered clam chowder in a restaurant only to be served a thin, runny soup, or one so thick that a spoon can stand up in the bowl? And though the recipe should be relatively eas...