New England clam chowder is one of the most beloved dishes in the United States. This classic soup has been around since the early 19th century and has become one of the most iconic dishes in American cuisine.
Traditional New England clam chowder is a thick, creamy soup made with potatoes, onions, celery, and thickened with cream. The base of the soup is made from a white fish stock and the clams are added at the end of the cooking process. The flavor of the chowder is enhanced with butter, herbs, and spices.
Making an authentic New England clam chowder is easy, but there are a few tricks to making the perfect chowder. Here are some tips to help you create an old-fashioned New England clam chowder that will be a hit with family and friends:
Ingredients
When making New England clam chowder, it’s important to use the freshest ingredients possible. The best chowders are made with fresh clams, potatoes, onions, and celery. For the stock, you can use either fresh or canned fish. If using canned fish, make sure to use a high quality brand.
For flavoring, use butter, herbs, and spices. You can use any combination of herbs and spices, but the most popular are thyme, parsley, bay leaves, and black pepper.
Preparation
Start by sautéing the vegetables in butter until softened. Then add the fish stock and bring to a boil. Simmer for 10 minutes, then add the potatoes. Simmer for an additional 10 minutes and then add the clams. Simmer for 5 minutes, then add the cream and seasonings. Simmer for an additional 5 minutes and then serve.
Serving Suggestions
New England clam chowder is best served hot with a side of oyster crackers. It also pairs well with a crusty French bread or a fresh green salad.
Variations
If you’re looking to mix things up, there are several variations on the traditional New England clam chowder. You can add different types of seafood such as shrimp or crab, or you can substitute the potatoes for other vegetables such as carrots or corn. You can also add bacon or ham for a smoky flavor.
Storage
New England clam chowder can be stored in an airtight container in the refrigerator for up to three days. To freeze, let the soup cool completely and then transfer to a freezer-safe container. It can be stored in the freezer for up to three months.
Frequently Asked Questions
What type of clams are used in New England clam chowder?
The most common type of clam used for New England clam chowder is the quahog, also known as a hard-shell clam. It is a large, firm-textured clam with a sweet flavor.
Can I make New England clam chowder with canned clams?
Yes, you can make New England clam chowder with canned clams. It is important to use a high-quality brand of canned clams and to drain them before adding them to the soup.
Can I freeze New England clam chowder?
Yes, you can freeze New England clam chowder. After cooling the soup completely, transfer it to a freezer-safe container and store in the freezer for up to three months.
What type of fish stock should I use for New England clam chowder?
You can use either fresh or canned fish stock for New England clam chowder. If using canned fish stock, make sure to use a high-quality brand.
What herbs and spices are used in New England clam chowder?
The most common herbs and spices used in New England clam chowder are thyme, parsley, bay leaves, and black pepper. You can also add other herbs and spices such as dill, oregano, and garlic powder.
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