Authentic New England Clam Chowder

Authentic New England Clam Chowder

Growing up in a Russian household, we never ate Clam Chowder. My mum won’t even eat shrimp, as she call them ocean worms! The first time I ever ate New England Clam Chowder was from a Campbell’s Soup can, and I thought it was delicious! So imagine what real Clam Chowder would be like? (not from a can) The next time I tried Clam Chowder was in San Fransisco at Pier 39, served in a sour dough bread bowl. So now I’m hooked! Clam Chowder isn’t that common in Australia, Campbell’s Soup doesn’t sell it here. We don’t have anywhere near the varieties of clams that are available in North America. We seem to have Pipis, Vongole, Razor Clams and Cockles, which are all shellfish with a double hinged shell, which generically are called clams. These all will work great for this recipe. The hardest part of this recipe is finding clams! I love this recipe and it’s creamy broth, eaten with a piece of crusty sourdough bread. Bon Appetit! Приятного аппетита!

Authentic New England Clam ChowderServings: 4-6

Time: 1hr 15mins

Difficulty: easy

Ingredients

  • 1 kg clams (I used frozen clams and that worked fine)
  • 4 cups of water
  • 250 grams smoked streaky bacon chopped
  • 1 onion
  • 1 clove garlic
  • 5 medium potatoes peeled and diced
  • 1/2 cup of dry white wine
  • 1 tablespoon fresh thyme chopped
  • 1 bay leaf
  • 1 cup of cream
  • 2 tablespoons of potato starch
Read the whole recipe on Peters Food Adventures