New England Clam Chowder Friday Soup Recipe

Name: Mitten & Boot Cafe & Fine Foods New England Clam Chowder Friday Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup celery stalks, finely diced; 2 tsp garlic cloves, minced; 1.25 tbs all-purpose flour; 3 cups low-sodium chicken or clam stock; 1 tsp dried thyme; 1 pc bay leaf; 2 cups Yukon gold or russet potatoes, peeled and 1/2-inch diced; 2 cups canned chopped clams with juice (or fresh clams and reserved cooking liquid); 6 pc clams (optional, for garnish or extra texture) — small whole steamers or shucked); 1 cup whole milk; 1 cup heavy cream; 2 tbs fresh parsley, chopped; 1 tsp freshly ground black pepper; 1 tsp sea salt; 2 tbs smoked or regular bacon, cooked crisp and crumbled (optional); 1 tbs fresh chives, thinly sliced (optional garnish)

Inspired by Mitten & Boot Cafe & Fine Food

Time45m

Serves4

Clams, diced potatoes, onions, and celery. Available Friday only from 11:00 am to 7:00 pm.

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Ingredients

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Soup Base

4 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup celery stalks, finely diced

2 tsp Garlic cloves, minced

1 1/4 tbs 00 bread flour

3 cups low-sodium chicken or clam stock

1 tsp dried thyme

1 pc bay leaf

Vegetables & Clams

2 cups Yukon gold or russet potatoes, peeled and 1/2-inch diced

2 cups canned chopped clams with juice (or fresh clams and reserved cooking liquid)

6 pc clams (optional, for garnish or extra texture) — small whole steamers or shucked)

Cream & Finish

1 cup whole milk

1 cup Heavy cream

2 tbs Fresh parsley, chopped

1 tsp freshly ground black pepper

1 tsp sea salt

2 tbs smoked or regular bacon, cooked crisp and crumbled (optional)

1 tbs fresh chives, thinly sliced (optional garnish)

Method

Soup Base

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the unsalted butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. Do not let it brown.

Add stock and seasonings

Slowly whisk in the chicken or clam stock until smooth. Add the dried thyme and bay leaf. Increase heat to medium-high and bring to a gentle simmer.

Vegetables & Clams

Cook potatoes

Add the diced potatoes to the simmering stock. Reduce heat to maintain a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Skim any foam from the surface.

Add clams

If using canned clams, add both clams and their juice to the pot during the last 3–4 minutes of potato cooking to heat through and allow flavor to meld. If using pre-steamed fresh clams or shucked clams, add them and their reserved liquid in the same way. For whole fresh clams that need steaming, steam separately until they open (discard any that do not open) and add meat just before serving.

Cream & Finish

Temper and add dairy

Lower the heat to low. Gradually stir in the whole milk, then the heavy cream. Heat gently—do not boil—until the chowder is hot and slightly thickened, about 3–5 minutes. If the soup seems too thick, add up to 1/2 cup additional stock or milk to reach desired consistency.

Season and finish

Remove the bay leaf. Stir in chopped parsley, freshly ground black pepper, and salt to taste (start with the listed 1 tsp and adjust). If using crumbled bacon, stir most into the chowder and reserve a little for garnish. Reheat gently if needed, but do not boil after adding cream to prevent separation.

Serve

Ladle chowder into warmed bowls. Garnish each serving with reserved bacon, a sprinkle of fresh chives, and an extra grind of black pepper. Serve with oyster crackers or crusty bread if desired.