Paddle Meals: New England Clam Chowder

August-September 2005

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

By Deb Leach

Hard-shelled clams are the best for clam chowder. A quart of quahogs in their shells yields about 2 ½ cups of clam meat.

• 3 small cans (2 ½ cups) baby clams, drain and reserve broth

• 3 slices bacon, diced

• 1 cup finely chopped yellow onion

• 3 tablespoons flour

• 1 bay leaf

• 1 pinch of freshly ground black pepper

• 2 cups raw potatoes, cut into 1/2-inch cubes

• 3 cups milk

• 2 tablespoons minced parsley leaves or chives

• (optional: 3 tablespoons of butter for a richer chowder)

• In a large heavy pot, cook the bacon until crisp.

• Remove the bacon and pour off all but about 2 tablespoons of bacon fat. Cook the onions in the fat until softened, about 5 minutes.

• Stir in the flour, bay leaf and pepper, cook a few minutes—do not brown.

• Add the potatoes and clam broth, and bring to a boil.

• Lower the heat, cover, and simmer for 20 – 30 minutes, or until the broth thickens slightly and potatoes are cooked.

• Stir in clams (add optional butter now). Bring to a simmer and cook 5 minutes.
  At this point you have chowder base. If you’re at home, you can refrigerate or freeze until ready to serve.

• To serve, slowly heat the base with milk being careful not to bring to the boil. Garnish with parsley or chives.

Makes about 8 cups. Serve with oyster crackers, French bread or sourdough.

© Deb Leach is now out of the Arctic, thawed and paddling Vancouver Island waters again.