New England Clam Chowder
Fishboxer
June Laird from
Fishbox HQ
The earliest-established and most popular variety of clam chowder, the New England clam chowder. Recreate this Amercian epic from the comfort of your own home.
Ingredients
- 8 strips of streaky bacon
- 24 clams (soaked in cold water for 1 hour)
- 1 large onion (diced)
- 300g of potatoes (peeled and diced)
- 2 cloves of garlic (minced)
- 100ml of white wine
- 1½ tbsp plain flour
- 500ml milk
- 250ml fish or chicken stock
- Salt n pepper to taste
- 50g dill
- crusty bread (to serve)
Method
- Heat a deep pot with a fitted lid over a medium heat.
- Carefully add the clams and wine then steam until all are open.
- Keep the juice and remove the meat from most of the shells, keeping 12 in their shell to use for garnish.
- Chop up the remaining meat.
- Meanwhile, in another pot, cook the bacon, onions and garlic until soft but not coloured.
- Add the potatoes and flour.
- Mix for a minute then add in the milk, but only a little at a time so it accepts the flour without going lumpy.
- Add in the stock.
- Season to taste.
- Cook slowly until the potatoes are cooked through.
- Serve in individual bowls.
- Garnish with sprigs of dill.
- Serve with a slice of crusty bread.
