New England Clam Chowder
also called clam chowder · white clam chowder · chowdah · cup of chowder
Three ways to read this recipe
The table
| 3 oz(85 g; diced, or bacon)salt pork | render in a Dutch oven | sweat 8 min | stir in flour 2 min | simmer 15 min | warm through, no boil | season |
| 1 largeyellow onion | ||||||
| 2 ribscelery | ||||||
| 2 sprigsthyme | ||||||
| 3 Tbs(25 g)all-purpose flour | ||||||
| 1 1/2 lb(700 g; cubed)Yukon Gold potatoes | ||||||
| 3 cups(720 mL)clam juice | ||||||
| 1bay leaf | ||||||
| 2 cups(with their liquor)chopped clams | ||||||
| 1 cup(240 mL)heavy cream | ||||||
| 1 tspkosher salt | ||||||
| 1/2 tspblack pepper | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1render in a Dutch oven
2sweat 8 min
goes in with what step 1 made
3stir in flour 2 min
goes in with what step 2 made
4simmer 15 min
goes in with what step 3 made
5warm through, no boil
goes in with what step 4 made
6season
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 min3 of 6 steps give no time
- Needs you
- about 10 min
- If you get it wrong
- Unforgiving — a boiled chowder splits and the clams go to rubber, and the clams are a same-day ingredient besides
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 2 days — the clams toughen and the cream splits if it boils, so warm it slowly and stop short
render in a Dutch oven
not timedfrom the start
sweat 8 min
8 minneeds you(we think)from the start
stir in flour 2 min
2 minneeds you(we think)8 min in
simmer 15 min
15 minwalk away(we think)10 min in
warm through, no boil
not timed25 min in
season
not timed25 min in
- needs you
- you can walk away
- never timed
- we think
You'll need Dutch oven
Goes with
See how it is written
>> title: New England Clam Chowder
>> category: Soups
>> tags: clams, potatoes, cream, seafood, stovetop
>> counters: Diner, One Pot
>> aka: clam chowder, white clam chowder, chowdah, cup of chowder
>> servings: 6
>> time: 50 min
>> slack: unforgiving — a boiled chowder splits and the clams go to rubber, and the clams are a same-day ingredient besides
>> washing-up: the Dutch oven
>> keeps: 2 days — the clams toughen and the cream splits if it boils, so warm it slowly and stop short
>> step: render in a Dutch oven
Render @salt pork{3%oz}(85 g; diced, or bacon) in a #Dutch oven{} until crisp.
>> step: sweat 8 min
Sweat @&(~1)pork{} for ~{8%min} with @yellow onion{1%large}, @celery{2%ribs}, and @thyme{2%sprigs}.
>> step: stir in flour 2 min
Cook @&(~1)base{} for ~{2%min} with @all-purpose flour{3%Tbs}(25 g).
>> step: simmer 15 min
Simmer @&(~1)base{} for ~{15%min} with @Yukon Gold potatoes{1 1/2%lb}(700 g; cubed), @clam juice{3%cups}(720 mL), and @bay leaf{1}.
>> step: warm through, no boil
Warm @&(~1)chowder{} through without boiling with @chopped clams{2%cups}(with their liquor) and @heavy cream{1%cup}(240 mL).
>> step: season
Season @&(~1)chowder{} with @kosher salt{1%tsp} and @black pepper{1/2%tsp}.