Serves 4 people
United States
Although ingredients differ across New England, the classic Boston chowder contains cream, clams and potatoes. The New York variant is tomato-based and has a very different flavor and texture. Should you have been so lucky to spend a summer on Cape Cod or the Maine coast, let this clam chowder bring back those memories of sun, sea and sand.
Serves 4
1 oz (30g) butter
6 slices streaky bacon, chopped
2 onions, chopped
3 tbsp flour
1 pint (475ml) chicken stock
1 ΒΌ lb (565g) tinned clams in brine
2 bay leaves
4 potatoes, peeled and chopped
8 fl oz (235ml) heavy (double) cream
Salt and pepper
TO GARNISH:
2 slices streaky bacon, chopped
Heat the butter in a large saucepan. Add the bacon, fry for a couple of minutes, then add the onions and fry for a further five minutes or until just softened.
Sprinkle over the flour and stir to combine, then pour over the stock, stirring well. Strain the clams and add the clam liquid into the pot.
Add the bay leaves, potatoes and cream and bring to a simmer, stirring regularly, then reduce and cover for about 20 minutes until the potatoes are tender.
Meanwhile, fry the remaining two slices of bacon until golden and crispy, then reserve and keep warm.
Finally, remove the bay leaves, add the clams and season to taste. Cook just until the clams are heated through, then serve. Garnish with the crispy bacon.