New England Clam Chowder
cooking.nytimes.com
Serves 6 · 3 of 8 items checked · 4 aisles
Produce
Meat & Poultry
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Dairy & Eggs
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Archive recipe
Clams, potatoes, and salt pork simmered in a creamy broth, the chowder of the northeastern coast.
Chowder came from the fishing boats and coastal kitchens of New England, where clams were plentiful and potatoes kept well. The milk or cream base distinguishes the New England version from the tomato-based chowders further south.
The dish
3 of 8 items checked
cooking.nytimes.com
Serves 6 · 3 of 8 items checked · 4 aisles
Steam the clams in a little water until they open, then chop the meat and strain the broth.
Dice the salt pork and render it in a heavy pot until crisp.
Soften the sliced onion in the fat, then add the potatoes, clam broth, and thyme.
Simmer until the potatoes are tender, then stir in the clams and milk.
Warm the chowder through without boiling, season with pepper, and serve with crackers.
View a published recipe at NYT Cooking (opens in a new tab)
A salon at Braintree · Braintree, Massachusetts