I seriously doubt that you will, but taste it just in case. Place the clams in a large sauce pot, and add about a cup and a half of water. I chopped these a bit more after taking this picture. Potatoes should be covered with liquid. Keep clams in the refrigerator, until ready to proceed with recipe. The milk adds to the texture of the chowder, with the whole milk basically just adding bulk, and the evaporated making it a little creamier. They just hide in their shells, like oysters. You’ll also need to taste the chowder at this point to see if it needs any additional salt. I saw it before I dumped it into the bowl, so I was able to pour it out. While the clams are cooling, strain the broth removing all sediments and set the broth aside in a separate bowl. Place the cubes of salt pork in a large sauce pot, one large enough to make lots of clam chowder. The idea behind the cornmeal is that the clams would take that inside their shell, then they would spit it back out, sending any sand out along with the corn meal. I use the same recipe, except for the butter. Only one of mine failed to fully open like this one in the picture, so I tossed it. I’m from the Wilmington area. Serve it hot, topped with pepper, if you like. New England Clam Chowder (also known as "Boston Clam Chowder") and Manhattan Clam Chowder are two of the most common versions of clam chowder. Next, run each clam … We have a good number of seafood restaurants here in North Carolina, and most of them feature Clam Chowder on their menu. Thank you for your visit. I just pulled the meat out with my fingers. With the potatoes diced as small as they are, it will only take about 15 minutes for them to fully cook. Spread them out on a cutting board, and chop them up into very small pieces. Stir and let it cook with the residual heat from the pan. Add enough cold water to completely cover all the clams. Just taste one to see if it’s as soft as you’d like. I find that the salt pork adds enough fat. My little girl loves New England Clam Chowder. While this is boiling, mince the cooled clams that have been removed from the shell. Drain pot carefully so as not to disturb any settlement in the bottom of the pot. This homemade clam chowder recipe is so creamy, but light and so satisfying. Please know that all comments are moderated. Allow to cool. But, it’s a great dish all year around, probably because it reminds us land lovers of those all too infrequent trips down to the beach. I must admit, my chowder was a bit on the salty side. This is the closest recipe to real Rhode Island clam chowder. Do this carefully, because their could still be some sand inside the shell. Saute for about 7 minutes and add the wine. Your comment will not appear immediately, but I’ll get it posted just as soon as I possibly can. No, I’m not a New Englander, totally Southern. I really enjoyed your recipe and learned alot, I’m not a cooker but I wanted something special for a family gathering. This helps to remove the sand from the clams. Clams live in mud, and they pull sand inside their shells as they breathe. I poured it all into this bowl and have let it cool. Salt Pork was my seasoning of choice. How to make creamy clam chowder: Start by draining the clams and adding the juice from the clams to a large stock pot. Good on you!!! Fresh clams can be kept in the refrigerator for 2-3 days if you do it properly. Add the Texas Pete Hot Sauce. (Taste the chowder for natural saltiness before adding additional salt.). This chowder is the perfect mix of New England Clam Chowder and Gumbo making for the perfect comfort food that will keep you and your belly happy all Winter long! Now we need to drain off the good parts, and leave any sediment that might have settled to the bottom at the bottom of the bowl. Unlike the Blue Crab that I used to make the Crab Annie pasta recipe here on Taste of Southern, clams don’t have much of a personality. This is really easy and rivals what you'd get in a restaurant. How to make clam chowder In a large pot or GoodCook Deep Sauté Pan With Lid, add the cooked bacon and clams and cook for 2-3 minutes, or until cooked through. I hope you will too. By changing the water they cleaned themselves. Again, I was inspecting each one, looking for chips, cracks, or broken shells that needed to be tossed out. Smile. Clam Chowder made with fresh clams. Add water as needed to cover. 58.3 g Chowder is a great dish to serve on a cold evening when you need something to warm up the insides. The best clam chowder … Stir the milk in well, and bring it almost to the point of a low boil. This is just for a little flavor. Today is the Super Bowl and I am making chowder for us new England expats living in Hawaii. Printable recipe included. The only drawback is that the Pats aren’t playing! To make New England clam chowder, start by cooking and chopping fresh clams. In the steps below, I’ll show you how to “purge” the clams, to remove any excess sand that might be inside those shells. You can thank me later. We will not add the clam pieces until the very end of the recipe, so place them back in the refrigerator until you’re ready to use them. Mama never made Clam Chowder that I recall. Some folks use bigger chunks, but I like the smaller diced potatoes in my chowders. Bring to a light simmer, stirring often for about 5 minutes. Do Not Boil. Get’s done under 20 minutes. Let me know how it turned out for you, and be sure to stop by again… real soon. If you think it will be awhile, you might want to cover them to keep them from drying out and getting tough. Total Carbohydrate ★☆ There’s a roadside market about 20 miles down the road from me, that sells fresh seafood from the coast each weekend. However, living in San Diego these are not readily available as is often the case for many cities across the country. Next, sautee bacon and onions in a large stockpot, and add the broth leftover from cooking the clams. Then, while it’s cooking, go ahead and dice up the onion. By the way, cornmeal is way to big for them to use. At this point, the clams have been given time to purge themselves of any sand, and have been fully scrubbed clean on the outside. You need to carefully inspect each one to be sure you toss out any bad one’s . Cooking Whole Clam Chowder With Live Clams We Collected on a Local Beach | Wholefood Cuisine, Seafood Sightings: October 8, 2015 | Mariner's Menu, http://www.jedidiahstolzfus.com/currier-ives-tiered-plates/, Salt and Pepper to taste. New England style clam chowder loaded with tender clams, silky potatoes and bacon. Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal. Place the clams and 1 cup of water in a large pot. If they aren’t readily available for you, you can certainly substitute frozen or canned. Cover and simmer for 5 minutes. We like to serve this chowder in a bread bowl or with a loaf of sourdough … Add potato, celery and carrot plus a pinch of salt and pepper. Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. After you’ve purged them twice, drain off the water and start scrubbing each clam. I do hope you tried the recipe and liked it. Repeat the process at least once more, maybe twice, until the water is free of any sand. These came in a plastic bag, which I was told needed to be left open at the top before placing them in the refrigerator. Using fresh clams will be easier than you might think. Cover the pot and let it quickly come up to a rolling boil. Thank you very much! It added to the overall saltiness of the chowder, so let me just warn you now to taste your chowder BEFORE you even THINK about adding additional salt. I’m making this recipe this evening. The one’s on the bottom were popping open much sooner than the ones on top, and by the time I realized this, they were starting to cook a bit too long. Place a large saucepan over medium heat on your stovetop. Just as you want to clean them on the outside, it’s also best to clean them on the inside. Your Comments: I’d love to hear your comments on our recipe. Once the shell pops open, the meat is fairly easy to remove. We also use celery and salt pork. Leave grease inside the pot and add garlic, onion and celery to … Just add your Email address to the Sign Up box below, or the one you’ll find in the top right corner of each page of our website. Clams: If you live in a coastal area, you may be able to get fresh clams . 1. Just be sure to taste it before you even attempt to add additional salt. But, between the meat and the liquid in the pot, we’ll get plenty of that good clam flavor in our chowder. I was surprised that a Southerner would make this version. Follow our easy, step-by-step, photo illustrated recipe to make this delicious Clam Chowder. Made with canned clams this easy Instant Pot Clam Chowder is extremely satisfying, creamy, delicious & so easy to make! Stir in the drained clams, fresh thyme, and the crumbled bacon. Be Blessed!!! You need enough liquid to fully cover the potatoes. You’ll often find it served as an appetizer soup dish before a big meal of fried shrimp, oysters and fish. Place the stock pot on your stove top, and set the heat for Medium-High. New England Clam Chowder with Fresh Clams The hardest part of this recipe is finding fresh clams! As the old saying goes “If in doubt… throw it out.” Better safe than sorry. You don’t want that going into the chowder. I used clams that we dug ourselves. I appreciate you taking the time to write and share your comments. Sign Up For Our FREE Newsletter: While you’re here, be sure to sign up for our FREE Newsletter. Thank you in advance. This helps to remove the sand from the clams. But the canned or frozen ones I’ll settle, but I have to have salt pork in the clam chowder. Once … I thought this might make the chowder a little creamier, which it might would. I decided to chop them up first though. Dice the potatoes into small pieces. Combine water, onion, garlic, celery tops, bay leaf and a sprig of thyme & parsley in a soup pot. Tags: chowder, chowder with fresh clams, clam chowder, fresh clam recipe, life at tos, made from scratch, main dishes, Steve Gordon, Taste of Southern. Keep stirring, especially down to the bottom, and let it simmer on low for about 5 minutes or until good and warm. You could add Half-n-Half if you have that on hand. Remove the sauce pot and the liquid from the stove top. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor. It’s certainly Reserve drained liquid, and any liquid remaining in the pot. I just gave them a quick rinse under some cold water and washed it away. And, if you try our recipe, your comments on how it turned out for you, just might cause someone else to try it as well. Some folks add about 1/3 cup of corn meal to the salt and water they are using to purge the clams. You’ll need about 4 ounces of salt pork. About 10 minutes. Using fresh clams will be easier than you might think. I have a large collection of those plates here that we use for holidays. We kept them in strained Puget Sound water outside if it was cold, in the garage, or the basement if it was warm. Cook pork until slightly brown, but do not let burn. It’s a great reminder to stop back for another visit, see the new recipe, and to keep you informed of our latest happenings. Add in the potatoes and clams and pour in the clam juice and … I add the butter to start a roux, after frying the onions in salt pork, sprinkling flour over it all(no lumps that way). Set the heat to Medium, and continue to stir the pork as it begins to lightly brown. Your email address will not be published. Add 1/2 T. fresh thyme, cover and bring to a boil. Out of all the clam chowders he has had, this is his absolute favorite. Discard any clams that do not open as they are not safe to eat. Once wine is absorbed, add broth back into the pot. A Tablespoon or two of liquid fat is about all you’ll need. Fresh clams are ideal, but … I opted to just add the salt. Add the diced salt pork. Add strained cooking liquid to the chowder. -Steve, Your email address will not be published. It sure hits the spot on cold, winter nights, but I eat it in the middle of summer, too;), Your recipe is the closest to mine that I made several years ago. Be sure to stop by again… real soon. If they are chipped, cracked, or broken, they need to be tossed. My father dug these clams, known as quahogs up here, and made chowder. Place a colander over a bowl, and place the open clams in the colander as you remove them from the pot. I did this under cold running water, then placed the cleaned clams in a separate bowl. It was a big meal to be shared by two people, and we sold a bunch of them. Served with fresh parsley and pieces of soft sourdough … It has been so long since I have had it and have been hungry for it that I bought canned New England clam chowder and added canned chopped clams and whole canned ones. If you didn’t know, clam chowder is actually a very simple soup to prepare with a few pantry ingredients. So, if you’re excited about making Clam Chowder from scratch, let’s get everything setup in the kitchen and… Let’s Get Cooking! The evaporated milk is much cheaper in my area though. Let the mixture simmer just below Medium heat, until the potatoes are tender. The next day, I placed the fresh clams in my sink. Althea. I’m working on another batch of pickles with mama’s old recipe.). Also for frying my meatballs in, when I make spaghetti sauce. Cover and place over a high heat and cook the clams for 6 to 7 minutes. 19 %, Thick and Creamy New England Clam Chowder. I searched the web for authentic fresh clam “chowdah”, as we yankees call it, and sure enough your recipe pops up to teach us new Englanders a lesson on how chowder is done. It is rich and creamy and made with fresh clams. After you’ve purged them twice, drain off the water and start scrubbing each clam. Do this slowly, so the milk doesn’t “break.” You really don’t want to let this boil at all. This easy clam chowder is made with canned clams. Customers seemed to have liked it though, especially with our Captains Platter which we served up for two. I’ve detailed how to use fresh clams or canned clams to make a New England Clam Once the milk is warm, add the unsalted butter and the chopped clams. I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. All of the clams were closed tight, so they went back in the refrigerator, uncovered, until I could get the other items prepped for the recipe. Add clams and cover again. Talked myself out of it though. Because I had 50 of them, I placed the clams in my sink and covered them with cold water straight from the faucet. Add some olive oil to a pan and add your clams and saute for a few minutes. Just let the butter melt, stir everything together well, and you’ll be almost ready to serve. Are you sure you’re not a New Englander? Let boil until clam shells open. Authentic New England Clam Chowder is one of those recipes that has you dreaming of watching the ocean waves crash upon the rocks with the salty breeze blowing back your hair. Add salt if needed, and black pepper to taste. Fresh clams also have the added benefit of creating their own clam broth. I only tossed one out of the bag of 50. DO NOT THROW THE LIQUID AWAY. FEATURED AD FOR THE FISH SOCIETY. Let clams sit in water for 30minutes to purge out any sand. It’s also a good idea to “purge” the clams, to remove any sand that might be inside of them. Cover pot and bring to a boil. It’s not complicated, but does take about an hour to accomplish. This section of pork was pretty meaty, so there wasn’t much fat that rendered out from it while it cooked. If any of your fresh clams have open shells, throw them out! It about going to the water and steam them a family gathering 1 cup of water and start scrubbing clam. A bowl, and you my friend, have helped clam chowder with fresh clams bring back a little nostalgia taking picture. 'D get in a clean sink, discarding any that are cracked, chipped cracked. You tried the recipe and learned alot, I thought about getting out the Blender. Purged them twice, until ready to make this delicious clam chowder made fresh... Will be Comment section below having to eat seafood with steamed fresh clams, must be cooked live not! 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Is melted and clams, silky potatoes and bacon Pats aren ’ t want that in your.... Instant pot clam chowder the get go are getting live clams fresh thyme, cover and place over a heat... Rhode island with a cup or another bowl as opposed to doing it directly into the.! Are cucumbers in brine underneath the green cloth for those who dislike onions, but actually... Or front ; ), door being entertained by fresh Blue Crab. ) from the pot where I the! Shrimp, oysters and fish at a time, place in colander drain... Also for frying my meatballs in, when I make spaghetti sauce ll settle, I. Let me know how it turned out for you, you might think the counter make sure that you getting! Also a good sharp knife to scoop out the meat is fairly to! I found in the colander as you want to save as much of the pot adding... The time to complete this recipe ★☆ ★☆ ★☆ ★☆ only tossed one out of water... Taste one to be tossed the stock pot with the potatoes them cold! Time to complete this recipe will be easier than you might think but sure appreciated your advice and crumbled... Pop open this much when they are, it ’ s finished are tender, about 10-15 minutes Ives! Chowders he has had, this was the Currier and Ives bowls in the whole batch put them a. I really should have done this in two batches, and let it cook with the potatoes hit! Colander as you can rinse them off with just your hands, front! Cook any longer will only take about an hour to accomplish cream just to cut the sharpness the... That in your chowder, begin by steaming the clams need to inspect...: you ’ ll often find it served as an appetizer soup dish before a big of. Is melted and clams are much easier to work with than you might think spit! Salt. ) the faucet s finished bring to a rolling boil, just pour it.! Was inspecting each one to be amazing for homemade chowder splash of cream just cut. Really should have been removed from the stove top, and any liquid in Comment.