Equipment
Ingredients
Base
- 55 g bacon, diced
- 180 g onion, chopped
- 475 g potato, peeled and diced
Liquid and Clams
- 950 ml milk
- 475 ml clams, shucked and coarsely chopped
Seasoning and Finish
- 1 g thyme, dried
- salt
- black pepper, freshly ground
- 120 ml heavy cream
Nutrition (per serving)
Method
Place the diced bacon in a heavy saucepan over medium heat and sauté until the fat renders and the bacon turns golden brown.
Add the chopped onions to the pan with the bacon and cook until they become soft and translucent.
Add the diced potatoes and 475ml of the milk to the saucepan. Bring the mixture to a gentle simmer (approximately 90°C/194°F) and cook for 30 minutes.
Use a fork to lightly mash some of the potatoes against the side of the pot to thicken the liquid, leaving the rest whole.
Stir in the remaining 475ml of milk, the chopped clams, and the reserved clam liquid. Simmer for an additional 15 minutes.
Add the dried thyme and season the soup with salt and black pepper to taste.
Stir in the heavy cream for New England style and return to a simmer (90°C/194°F) before serving.
Chef's Notes
- For the best flavor, use fresh clams if possible. If using canned, ensure you reserve all the liquid, as it adds significant depth to the chowder.
- Don't rush the initial sauté of the bacon and onions; this builds a crucial flavor base for the soup.
- When simmering, ensure the heat is low enough to prevent scorching the milk. A gentle simmer is all that's needed.
- Mashing some of the potatoes is key to achieving a naturally thick and creamy texture without relying solely on flour-based thickeners.
- Taste and adjust seasoning at the very end, as the saltiness from the clams and bacon can vary.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 months — Dairy-based soups may separate slightly upon thawing.
Reheating: Heat gently over low heat on the stovetop until reaching 74°C/165°F, stirring frequently.
