This tasty chowda (chowder) is a New England delicacy…easy to make!

New England clam Chowda is a yummy creamy chowder that is a New England tradition. Served all year round, it is especially yummy on a chilly fall or winter day, but is also served all across New England all year long. The Fourth of July holiday is a classic day to ensure that chowda is on the menu!

Recipe:

Two sticks of butter (half pound) and 3-4 heaping tablespoons of flour to make your roux. Melt the butter and quickly stir in the flour. Only takes a couple of minutes to get a thickened consistency.

Add finely diced onions (1 whole white onion) to your roux.

Add about 4 cups of heavy cream and continue to stir over medium heat. Add about 2-3 cups of milk (I use 2% skimmed to keep the calorie count down!)

When well blended, add about 3-5 pounds of small bite size pieces of peeled potatoes.

Then add your clams! You can use fresh steamed clams (steamed and cooked prior to adding to your chowda) or, when fresh clams aren’t available, I use canned (tinned) clams (3 cans). If using your fresh steamed clams, save a little of the clam broth and add it to your chowda. When I used canned clams, I use about half a can of the clam broth.

Add some salt and coarsely ground black pepper to flavor.

Simmer the chowda for an hour or so, until the potatoes are cooked and easily pierced with a fork.

Garnish with a sprig or two of parsley for a lovely presentation!

Generally in New England the chowda is served with oyster crackers or saltines. Today I am serving mine with fresh bread and butter!

This is my own “recipe”. It is kind of “add as you go”, to get the consistency and creaminess you desire, as well as whether you want your chowda to have potatoes in every bite, or to have it be more of a soup. , You can continue to add more milk to thin out the consistency if you prefer a more “liquidy” base or less milk and more heavy cream for a thicker consistency.

Have a try, let me know what you think!!!

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