New England clam chowder (the chowder made with milk) is one of my favorite soups and I've searched for the ultimate chowder in New Hampshire, Main, Virginia, Massachusetts, Oregon, and California eating dozens of bowls in dozens of restaurants. I've had some good ones but they all had faults - the worst of which is the wrong texture. They're often too thick or too thin. Then I read an essay on clam chowder and the author asserted it should be thickened not with a roux but with crushed oyster crackers. I tried it and it was perfect. (Larger image.) Makes 4 cups.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Makes 4 cups
Ingredients:
- 2 slices of bacon
- 1 sm. onion, chopped
- 1 bottle (8-oz.) clam juice
- 1 medium potato, peeled and cut into 1/2-inch cubes
- 1/2 cup of milk
- 1/2 cup of half-n-half
- 1 can (6 1/2-oz.) chopped clams
- 1/4 cup crushed oyster crackers
- Salt and pepper
Preparation:
1. Fry bacon in a large saucepan over medium heat, then drain on paper towel and chop coarsely.
2. Add onion to pot and sauté in bacon fat until translucent (about 4 minutes).
3. Add clam juice and scrape up any browned bits.
4. Add milk and bring to a simmer. Add potatoes and simmer until potatoes are tender - about 15 minutes.
5. Stir in clams (with juice) and half-n-half, bring back to a simmer and cook another 5 minutes. Stir in crackers and cook another 5 minutes. If too thick, add a bit more milk.
6. Season with salt and pepper and serve garnished with bacon.