After a lengthy conversation with a friend over what constitutes true New England Clam Chowder, I had a craving so bad that I just had to make some.
Luscious New England Clam Chowder. Who’s ready to dig in?
According to my friend true New England Clam Chowder is broth based and not at all thick and creamy. So I did a little digging and that type is actually known as Rhode Island Clam Chowder and would be a lot more healthful. So that got me to thinking about developing a version with all of the rich flavor of the cream based style but the lower calories of the broth based one. And not only did it turn out to be absolutely delicious but easy too because I cheated a little and used canned chopped clams. My chowder turned out so good that the two of us devoured all four servings for dinner!
Partial Cast of Characters for my New England Clam Chowder
Chopped leeks and onions sautéing in butter and olive oil.
Deglazing the pan with white wine.
The chunks of potatoes are stirred into the pot.
To achieve the rich flavor I started by sautéing well seasoned chopped leek and sweet onion in butter and olive oil until the alliums were tender, which took about 5 minutes. Next I tossed the celery into the pot and cooked it until softened slightly. Then I added my potatoes, wine, Herbes d’ Provence, bottle of clam juice and reserved juice from the chopped clams; and let that bubble away until the liquid was reduced by half and the potatoes were tender. At that point I added the clams, cream and milk and tasted to see if the seasoning was on point so I could adjust it if necessary. And that was it. It was ready to serve in about a half hour.
Herbes d’ Provence and lots of clam juice are added along with salt and pepper. Season every layer of ingredients for peak flavor!
Add the milk, cream and chopped clams, season and stir, stir, stir.
Slightly thickened and creamy yet still broth but full of clam goodness!
New England Clam Chowder
New England Clam Chowder that is creamy and brothy at the same time, but full of flavor. Rich taste that’s kind to your waist!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2–3 Tablespoons unsalted butter
2–3 Tablespoons Extra Virgin Olive Oil
1 large leek, thoroughly cleaned, cut in half lengthwise and sliced into about 1/2-inch thick half moons
1 large sweet onion, peeled and diced
2 ribs of celery with greens, sliced
1/2 cup dry white wine
1 8–ounce bottle clam juice
2 large red-skinned potatoes, peeled and diced
1/2 Teaspoon dried Herbes d’ Provence
2 cans chopped clams, drained and juice reserved
Kosher salt and freshly ground black pepper
12–ounces whole milk
8–ounces heavy cream
Instructions
- Melt the butter with the olive oil over medium heat in a large deep heavy bottomed skillet or soup pot. When the butter stops bubbling add the leeks and onions to the pan, season with salt and pepper, and sauté until tender but not colored, about 5 minutes.
- Add the celery and cook for a minute to soften.
- Add the potatoes, wine, dried herb blend, reserved clam juice, bottle of clam juice and season with salt and pepper. Simmer until reduced by about half and potatoes are tender, about 10-15 minutes. The liquid should be steadily bubbling in order to rapidly reduce the juices.
- Add the clams, cream and milk and stir well to combine. Cook until hot and bubbly, about a minute. Taste for seasoning and add salt and/or pepper if necessary.
- Ladle into soup bowls and serve with oyster crackers or crusty bread and salted butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sauté/Boiling
- Cuisine: American
Who’s ready to dig in? Grab a spoon! If you make this New England Clam Chowder share your photos on social media and be sure to let me know.
