Chef Mik's New England Clam Chowder

There are several types of clam chowders found here in the continental U.S. the two most common among them New England otherwise known as Boston clam chowder and Manhattan clam chowder. The methods and recipes can very dramatically even within these two categories although the main differences being the former a dairy based quite often a derivative of a basic béchamel or velouté while the later is tomato based soup more in keeping with the Italian style cioppino or Portuguese fisherman’s stew. Clam chowder is typically served on Fridays which can be traced back to the catholic tradition of abstaining from meats on that day. It may be served with crackers such as saltines, oyster crackers or sea biscuits  

New England clam chowder which is the verity I will be preparing today dates back at least 200 years making it one of this countries oldest surviving dishes. While it was once more common place to prepare the soup with a batch of fresh steamed clams, reserving the broth for the soup and the shells for the garnish, now a days we tend to live at a much more hectic pace were in time is a huge factor as such many restaurants as well as cooks at home will purchase there clams already chucked, steamed and preserved in their own juices. In most cases I would be fervently against such a thing however in this particular case I have been won over and think its fine for this soup. I will therefore be using clams I purchased at my local seafood store prepped and ready to go. But by all means if you have the time and the inclination steam your own and prepare your soup from scratch and if you like reserve the shells or a few clams for garnish. As for potatoes most any will do however I prefer a less starchy variety myself such as golden fleshed Yukon gold or baby Dutch potatoes. Bacon or salt pork may also be included their drippings used as the fat to sauté the onions and celery if using any. I will not be using any bacon or salt pork today as such I will be using clarified butter instead. As for seasoning salt and pepper are fine however if desired add a touch of thyme and/or celery seed  

Some shall we say more modern non clam chowders include a host of corn chowders. Among them; corn and mushroom, corn and chicken as well as corn and crab. The one thing tying them together is the addition of potato which is in a way what rice once was to the bisque when the Scotts first began preparing it and rice was the main thickening agent. 

Shopping List

Chopped clams

Clam juice

Whole milk, (I am using old fashioned non-homogenized)

Heavy cream

Onion

Celery

Potatoes

Flour

Clarified butter

My Mad Method

1 good sized sweet onion diced

2 celery stocks diced

3 medium sized yellow fleshed potatoes cubed of cut into strips

200g precooked chopped clams

Sauté onions and celery in 1.5 TBSP clarified butter

Add potatoes and sauté 2 or 3 minutes longer

Add 1.5 TBSP unbleached flour, mix to combine and coat throughout

Off the heat slowly add 6dl reserved clam juice mixing to prevent lumps. 
(You may need to purchase additional clam juice)

Add 3dl milk and 3dl cream, bring to temp, simmer until potatoes are cooked through

Add clams adjust seasoning with salt and pepper to taste, simmer 2 minutes longer, ready to serve!!

Ready to eat!!