When a friend heard I was making a big pot of clam chowder in the middle of summer she thought I was crazy. I know most people associate soups with cooler weather; they’re so often a big bowl of comfort on a snowy winter day. For the most part, I do too. I rarely crave a hot bowl of soup on a day when the temperatures climb near 90. There are exceptions to every rule though, and for me, chowder has always been a part of summer. When I was younger, we’d gather at my grandparents’ house on the 4th of July and my grandfather would make Manhattan clam chowder (a tomato-based chowder) and the most delicious clam cakes. Those clam cakes were legendary – I really should find that recipe and attempt them next year, though I’m not sure I could ever do them justice. If you’ve ever vacationed in Rhode Island in the summer (particularly in the southern part of the state) you’ve probably driven by any number of clam shacks and seen the long lines. Chowder and clam cakes are a staple of summer living here. There’s even a Rhode Island style clam chowder, which has a clear broth, as opposed to the cream or milk-based New England clam chowder. The New England version is my favorite, so when I came across this recipe in a recent issue of Cook’s Country, I had to try it.
While you can no doubt spend hours making a great clam chowder – shucking the clams and making your own stock – this is a quick and easy version. From start to finish it’ll take you less than an hour. I was apprehensive about buying clams for the first time, but when I got to the store it was a complete non-issue. At the seafood counter I found fresh chopped clams, at a relatively inexpensive price too! I’d definitely recommend skipping the canned clams here if you can. The chowder is thickened with crushed crackers, which dissolve into the soup as it cooks, as well as by mashing some of the potatoes for extra body. Though it seemed strange, it worked perfectly. The chowder was thick and creamy, with lots of flavor. Shane and I are rarely able to resist a bowl of New England clam chowder when we see it on the menu somewhere, so I love that we can make it at home any time we want now, even in the middle of summer 🙂
New England Clam Chowder
from Cook’s Country, September 2011
4 slices bacon, finely chopped
1 onion, finely chopped
3 8-oz bottles clam juice
2 cups water
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch pieces
20 saltines, crushed
1 teaspoon minced fresh thyme
1 bay leaf
2 lb chopped clams, rinsed and drained
1 cup heavy cream
Add the bacon to a large saucepan set over medium heat and cook for 7-8 minutes, or until crisp. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the grease, leaving only 1 tablespoon in the pan.
Add the onion and cook until softened, about 5 minutes. Mix in the clam juice, water, potatoes, saltines, thyme and the bay leaf. Bring the mixture to a boil then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender, stirring occasionally.
Transfer 1/2 cup of the tender potatoes to a bowl and mash until smooth. Add back to the pan and stir to incorporate. Reduce the heat to low and add the clams, cooking for 3-5 minutes, or until they’re cooked through. Remove the pan from the heat and stir in the heavy cream. Season to taste with salt and pepper. If desired, sprinkle with reserved bacon as you serve.
Your chowder looks delicious. I probably wouldn’t put the cream in as I’m trying to cut down on the heavy fats, but I find substituting the same amount of Carnation Evaporated Milk (not sweetened condensed) and a pureed soft boiled parsnip usually does the trick.
Aww, how nice that you thought to include Grandpa’s clamcakes. They were legendary and while he liked to bake his baking never rose to the level yours has. He would be so proud of your baking successes and more than willing to accept any handouts you had to offer.
Nicely done!
NECC is my favorite chowder in the world, seriously! This recipe is getting printed and made this weekend!! Lovin’ it Tracey!
J
I don’t care how hot it is outside! I love New England Clam Chowder all year round. Have never made it myself so will have to give this recipe a try as I am super intrigued by the addition of crackers to thicken. And that little sprinkle of bacon at the end – perfection!
This was definitely tasty chowder! I’d be up for having it again soon, summer or not!
Looks delicious and I like that its quick to put together!!!
I crave soup any time of the year, so I’m so happy you posted this recipe!
I wonder if what you had are what are called chowder clams? I use them whenever I can. I guess I’d have to say I’m a cool weather chowder head, but what you have made looks terrific. I’m intrigued by the Rhode Island version.
Your chowder sounds and looks wonderful. (even in the summertime)
I am from RI and I know all about the chowda’s, lol. We do have a clear one, but I like the NE one the best!
I’ve never even noticed if there are clams at the seafood counter at my grocery store, but I’ve enjoyed clam chowder when vacationing near the ocean.
My mom would make this every Christmas Eve…yours looks delicious! I wish my fish phobic family would eat this 🙁
talk about comfort food! yum 🙂
This soup looks amazing! New England clam chowder has always been one of my favorites (I always wanted that in place of chicken soup when I was sick!). Can’t wait to give this a try!
This looks really good, Tracey! It’s funny, even though it’s barely been hot here at all, but I haven’t been making soups just because it’s summer.
this looks awesome I love to taste a hot clam chowder…
I can see why you’d think of clam chowder as a summer food. I always thought it was weird that they sold it at Fenway until I spent more time on the coast and realized what a big deal chowder is during the summer. That’s also when I realized it’s one of the most delicious foods in the world. I’ll have to give this recipe a try.
I could go for some NE clam chowder today, and it’s in the 80s! I love NE-style clam chowder and I’ve been looking for the perfect recipe to no avail. Maybe this is it.
The chowder looks thick, creamy, and perfect!
My husband is going to love this! He’s from the Boston area and just loves some good New England Clam Chowder!
New England Clam Chowder is one of my favorites. This looks incredible! 🙂
Oh, your Mom is so cute. I have never heard of a clam cake before. Assume it’s similar to a crab cake? It’s always fun to make family recipes.
Hubby has been asking why I have never made clam chowder before so I definitely need to try this. So interesting that it has crushed crackers in it. Looking forward to seeing how this turns out. Not sure how readily available fresh clams are in California, but I guess I will find out!