Clam Chowder, New England Style. With its creamy base, tender clams, and hearty potatoes, is a beloved dish that has stood the test of time. Whether enjoying it on a chilly winter evening or savoring it by the coast, this soup brings comfort and nostalgia.
Clam chowder is an American classic – the two most popular versions are named after places in the US. There is Manhattan chowder, which has a red tomato broth, and creamy New England chowder. There’s even a lesser-known Rhode Island clam chowder with a clear broth that doesn’t contain cream or tomato.
Ann McKaig is our guest for “Cooking with Milwaukee Community Leaders. Ann is the President of the Shorewood, WI Village Board. Shorewood is the first suburban area north of the City of Milwaukee. She has been in Shorewood for 20+ years and held a variety of local positions in the Village. She has served on the Shorewood Parks Commission, the Shorewood Recreation Advisory Committee, Friends of Estabrook Park, the Planning Commission, the North Shore Fire Board, and the Intergovernmental Council.
Clam Chowder McKaig Family Recipe
Ann shows us how she makes her family’s Clam Chowder Recipe.
You can also listen to the podcast version of this interview and cooking episode –
Origins and History of Clam Chowder
The roots of New England Clam Chowder trace back to early American settlers. As far back as the 1700s, coastal communities in the northeastern United States enjoyed variations of this soup. The combination of clams, potatoes, onions, and salted pork created a hearty and satisfying meal. Over time, dairy—usually milk or cream—became a defining feature of New England clam chowder, setting it apart from other regional chowders.
Clam Chowder Ingredients
To make a classic New England Clam Chowder, you’ll need the following ingredients:
- Clams: Fresh clams are ideal, but canned clams work well too.
- Potatoes: Cubed and cooked until tender.
- Onions: Sautéed to add flavor.
- Bacon: Crisp bacon adds smokiness and richness.
- Clam Juice: For that essential briny flavor.
- Cream or Half-and-Half: To create the creamy base.
- Seasonings: Salt & Pepper.
Cooking Method
Let’s break down the steps to prepare this comforting chowder:
- Sauté the Bacon: Cook bacon until crisp, then set it aside.
- Sauté Onion and Celery: In the bacon drippings, sauté onion and celery until tender.
- Add Potatoes and Flavorings: Stir in cubed potatoes, clam juice, chicken bouillon, white pepper, and dried thyme. Simmer until the potatoes are tender, for the best clam chowder.
- Thicken the Chowder: Create a slurry by mixing flour and half-and-half. Gradually add it to the soup, stirring until thickened.
- Add Clams and Cream: Incorporate chopped clams and the remaining half-and-half. Heat through without boiling.
- Serve and Garnish: Crumble the cooked bacon over each serving of clam chowder for an extra layer of flavor.
Toppings and Variations
While the classic toppings for New England Clam Chowder are oyster crackers, chopped cooked bacon, and fresh chives, feel free to get creative. Add a sprinkle of Old Bay seasoning or a dash of hot sauce for a little kick. Some variations include adding corn or even substituting sweet potatoes for regular potatoes.
Next time you crave comfort in a bowl, whip up a batch of New England Clam Chowder. Whether you’re near the coast or far inland, this timeless soup will transport you to the shores of New England. Bon appétit! 🥣
Clam Chowder
Equipment
- 1 Heavy Bottom Pan or Dutch Oven
Materials
- ¼ lb bacon fried and crispy
- 2 med onions chopped
- 3 med potatoes peeled & cubed
- Salt & Pepper to taste
- 2 cups chopped canned clams
- 2 bottles clam juice
- 1 cup water
- ¼ cup flour
- 1 cup light cream half & half
- Chopped parsley for garnish
- Hot sauce optional
- Oyster crackers
Instructions
- Fry bacon until crisp
- Add onion and potatoes, sauté 5 minutes
- Season with salt & pepper
- Add canned clams with their juice
- Next, add the bottled clam juice
- Simmer until potatoes are tender (20 minutes)
- Mix flour and cold water together in a measuring cup
- When potatoes are tender, add the Flour/water thickener to the soup and whisk to thicken
- Add cream and heat through, but do not boil
- Serve and top with chopped parsley and oyster crackers
Clam chowder is always a favorite of mine. YUM!
Delicious and quick. Thanks for sharing.
I ordered this when we were in Maine. I’ve never made it cause I can’t get clams where I live. I can order seafood, but I’ve never dared order mollusks.
Not your normal thick chowder, this is much lighter and has a ton of taste