How to Make Award-Winning New England Clam Chowder

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Cut 1.75 pounds of russet potatoes into half inch pieces.

Place potatoes in a large saucepan and cover with cold water by an inch.

Bring to a boil over high heat, then reduce to medium low and cook for about 3 minutes until al dente.

Drain the potatoes and let them cool completely for about 30 minutes.

Add 2 (6.5 ounce) cans of chopped clams to the cooled potatoes.

Add finely chopped onions, 1 teaspoon of salt, and 1.5 teaspoons of black pepper to the mixture and mix well.

Transfer the mixture into a one-gallon zipper lock bag and seal tightly.

Refrigerate the mixture for at least 1 hour, or up to 24 hours, to let flavors marry.

In a large saucepan, combine the potato clam mixture with 1 cup of clam brine from 2 (10 ounce) cans of whole baby clams and 1.5 teaspoons of table salt.

Bring to a bare simmer over medium heat, stirring frequently to prevent sticking.

After about 10 minutes, add the clams and 2 cups of light cream to the saucepan.

Cook for an additional 5 minutes until the potatoes are fully cooked and the chowder is hot throughout.

Remove from heat and stir in 2 tablespoons of unsalted butter until melted.

Optionally, add 2 tablespoons of instant mashed potato flakes to thicken the chowder.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens