New England Clam Chowder
- 1/2 pound salt pork or bacon, cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 stalks celery, finely chopped (about 1 cup)
- 1 cup water or clam juice
- 2 1/2 pounds live cherrystone or littleneck clams
- 1 quart whole milk
- 1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- Oyster crackers, for serving
- Produce
- Bay leaves (2)
- Celery (2 stalks)
- Onion, finely chopped (about 1 cup), medium (1)
- Russet or yukon gold potatoes (1 1/2 pounds)
- Seafood
- Live cherrystone or littleneck clams (2 1/2 pounds)
- Water or clam, juice (1 cup)
- Meat
- Salt pork or bacon (1/2 pound)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Snacks
- Oyster crackers (1)
- Dairy
- Butter (2 tablespoons)
- Heavy cream (1 cup)
- Whole milk (1 quart)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 29, 2013 (2 weeks ago).
36 people saved this recipe.
