New England Clam Chowder - 3 Ways

As promised-- food. Finally. But chowder, you ask? It's a logical choice. Why not begin with a dish I know intimately? The daughter of two avid seafood-tavern junkies hailing from Massachusetts, I know my chowders, affectionately called "chowda" by native Bean-Towners. And, foodies, it may be simple but on a cool autumn day, this is as good as it gets.


But first, a brief explanation. Since I will frequently present recipes in the following form, a word about...

One Dish Three Ways

Decadent - For those of us who throw caution (and calorie counting) to the wind in favor of flavor, or in this case, buttery succulence. 

Express - Typically budget-friendly and basically identical to the above, but with preparation shortcuts using alternative methods and/or ready-made ingredients, e.g., frozen veggies vs. fresh. Perfect for those harried midweek meals. 

Health-wise - The healthy healthier version, e.g., reduced sodium, fat, calories...

Today,  Decadence.

New England Clam Chowder

• 3-4 lbs. cherrystone clams, scrubbed
• 5 Tbsp butter
• 2 medium onions, chopped (suggested: Vidalia)
• 1 clove garlic, minced
• 4 medium potatoes, peeled, diced into bite-sized pieces 
• 2 bay leaves
•  4 Tbsp all-purpose flour (2 Tbsp if thinner chowder is desired)
• 1 Tbsp sugar
• 1 quart (4 cups) half & half  
• Kosher salt & freshly ground black pepper
• 2 Tbsp fresh chopped parsley 
• 2 Tbsp  fresh chopped chives  

1.  In large pot, bring clams and 2 cups water to a boil over medium-high heat. Cover and boil for 5 minutes. Remove cover and cook 10 minutes more or until clams open. (Don't forget to discard any unopened shells.) Remove clams and set aside. Reserve 2 cups of the cooking liquid.
2. In clean large pot, melt the butter over medium-low heat. Add the onions and cook until golden and translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Add the reserved cooking liquid, potatoes, and bay leaves. Bring to a boil. Reduce heat and cook, uncovered, over medium heat until potatoes are just fork tender, about 10 minutes. Meanwhile shuck clams and roughly chop. Set aside.
3. Pour the half-and-half into a large bowl and whisk in the flour and sugar until incorporated. Add the half-and-half mixture to the potatoes and clam broth. Add the chopped clams and stir to combine. Bring to a full boil, stirring constantly. Gently boil  for 3-5 minutes or until chowder thickens. Season with salt and pepper to taste. Remove bay leaves before serving. Garnish with chopped parsley and chives. Serve with oyster crackers or a crusty bread, if desired.

Try it, and let me know what you think. Happy slurping!

Tomorrow, Clam Chowder Express.