How to make Boston's favorite clam chowder
When you make use this easy but authentic New England Clam Chowder recipe, you'll realize what "perfection" means: fresh clams, potatoes, cream, milk, bacon. . . the ideal soup for cold winter nights, summer evenings at the beach, and every time in between.
New England clam chowder (we pronounce it "chowdah") can be found in practically all Boston restaurants, pubs, and seafood markets.
A cup of clam chowder is like a taste of Boston.
So if you've ever wondered how to make clam chowder, you'll be happy to know that this New England cuisine favorite is very simple to make - one of the easiest and fastest of all Boston and New England recipes.
With this recipe, you can enjoy New England clam chowder anytime, whether or not you're in Boston.
Prep/cooking time for clams: 1 1/2 hours Cooking time for chowder: about 15 minutes Makes: about 4 cups
Most people in Boston and elsewhere in New England who make clam chowder have their own "secret" recipe . . . and of course, so do I, except that it's not really a secret since I'm about to share it with you. My recipe uses fresh clams and gets its thickness from just a little bit of flour, plus starch from the potatoes.
Once the clams are scrubbed, prepped, and steamed (which only involves a total of about 5 minutes of actual effort), prep and cooking time for the chowder is about 15 minutes or less if you multitask a couple of the steps. Once you do this a couple of times, it begins to feel effortless.
You can also use shucked clams (clams that have already been removed from their shells) if your fish market has them.
But in case steaming and chopping fresh clams sounds too time-consuming, or your fish market doesn't have shucked clams, or you simply don't have time to run to a fish market for fresh clams, don't worry - I'll also tell you about a short cut using canned minced clams.