For traditional New England clam chowder, flavors other than clams, onions and potatoes should not be apparent. No seasonings in the sense of herbs and spices are used. No salt is needed because the clams and their juice have enough. The flavor of the clams should dominate and that flavor comes mainly from the juice of the clams.

Traditionally, some salt pork is used and that will augment the flavor as well. Many recipes these days specify bacon, probably because so few of us keep salt pork on hand. I no longer use bacon because its taste is so apparent in the chowder. I use butter, which is a very compatible flavor to clams and does not stand out.

My greatest success with clam chowder is when I keep the ratio of clam juice to other ingredient as high as possible. Milk should be included, but not so much that the rich flavor of the juice is diluted. Half and half can be used. However, I find that evaporated milk (not sweetened) gives a really good flavor.

Thickening is a big issue. Traditionalists don't use any but I find that most people like their chowder to be thickened a bit. I use a moderate amount of butter and flour roux, just enough to give the chowder some body but not make it very thick. Potato flour or potato flakes may work well as a thickener. I intend to try that.

Again, give the juice (broth) center stage. If you haven't had plain clam broth, steam up some clams and try the broth with just a dab of butter in it. The broth looks thin but it is amazingly rich and satisfying. It's the most important ingredient in chowder.

Jim

Ditto all that jimster says.

But....I do a saute of bacon, onion, celery and butter. Add a bit of flour and cook with the veggies...add clam broth and then a fresh sprig of thyme. Then build the chowder - potatoes, clams/fish, corn if you're inclined.

At the very end, before serving, some cream...butter, pepper, a sprinkle of paprika.

Mmmmm

seagrass

Mmm! Thank you both!

I'll be making some healthy soup for the cowards in the bunch so I want to be sure to do the GOOD soup correctly! :)

I agree with almost everything Jim said as well --the clam juice is key. I grew up making it thus:

Render salt pork, then gently fry a big chopped onion until translucent (or use butter if no salt pork). Add the potatoes and the clam juice and add enough water to just barely cover the potatoes. Simmer and cook until the potatoes are tender, then add your clams and remove from the heat. Allow to cool, then add milk or cream, s&p to taste, and a big knob of butter. Gently reheat until serving temp. There are no other seasonings added.

The only times I've ever seen thick clam or seafood chowder was in a restaurant. I've never eaten it or seen it made by family, friends or in a church supper. If you do want it to have a bit more body you could mash up a few of the potatoes.

I agree with maybeldingeldine's instructions completely. They have the procedure as well as the ingredients, which mine did not. Those instructions will give you an authentic New England clam chowder.

The point about mashing a few of the potatoes is a good one. Starch from the potatoes was the only thickening in chowder made by old time Yankees. They may have used a higher proportion of potatoes than I do or they may have cooked them more or maybe they just liked a thinner chowder.

One point not discussed so far is preparation of the clams. Big hardshell clams (chowder quahogs) are used. Traditionally the clams are shucked by someone who is handy with a clam knife and the raw clams are chopped or run through a meat grinder.

For those who find shucking clams to be daunting, the clams can be opened by steaming them, only as long as necessary to get them open. Cooking toughens clams. Note that they are added near the end of making the chowder for that reason. Use just the amount of water necessary for steaming, so as to not dilute the precious juice more than necessary. Another trick, when live clams "clam up" too strongly, making them difficult to open, is to place them in the freezer for a while to relax them.

Chowder can probably be made from canned clams and bottled clam juice. I won't attempt to say how because I haven't done it. Fresh chopped clams are sometimes available in fish markets too.

Jim

This post was edited by jimster on Mon, Dec 24, 12 at 17:08

I grew up in New England and I like my clam chowder the traditional way. Don't forget the crackers!

I generally only season my clam chowder with fresh-cracked black pepper, but every now and then I like it with a little thyme. :)

Thanks for the tutorial! I was born in NH but I am far removed from knowing about authentic New England clam chowder.

Thanks y'all! It was pretty good and will be better next time. A fun thing to play around with. :)

All this discussion whet my chowder appetite, so I made a seafood chowder for Christmas eve dinner with the last of my frozen Maine shrimp and scallops from last year. No clams because I was too lazy to go out and get them. My, it was tasty! I'm having the last of it for lunch today.

I'm no iron chef with a clam knife so I always steam the clams to use them for chowder, and it works for me. One thing to keep in mind is that it tastes even better the next day, so it is a nice dish to do ahead and very gently reheat.