Cette recette est en anglais. La navigation et les fiches restaurants sont traduites.
American / New England · United States
Boston comfort classic — tender clams, soft potato, smoky bacon, and a creamy white broth.
Prépa
25 min
Cuisson
35 min
Portions
4
Difficulté
Medium
New England clam chowder is thick without becoming glue: clam liquor, potato starch, and cream should taste of the ocean first. It is the cold-water comfort counterpoint to grilled fish.
Steam live clams for the best liquor, then compare restaurant bowls in Boston and New England city guides.
Steam live clams with a splash of water until open. Strain liquor through a fine cloth. Chop meat, discard unopened shells. (Skip if using canned — reserve juice.)
Render bacon until crisp; set aside bits. Soften onion and celery in the fat and butter. Optional: stir in flour 1 minute.
Add potatoes, clam liquor, bay, and thyme. Simmer until potatoes are tender, 12–15 minutes.
Add milk/cream and clam meat; warm gently without boiling hard. Season with pepper (salt carefully — liquor is salty). Top with bacon and crackers.
Au restaurant
Envie de la version restaurant à Boston ? Voir les restaurants de fruits de mer à Boston · United States
Yes for weeknights. Quality bottled clam juice helps if you lack live liquor.
New England is creamy and white; Manhattan is tomato-based. This recipe is New England style.