Living in coastal New England, having a good recipe for New England Clam Chowder as part of your recipe collection is an absolute must. And – if your recipe is an award-winning recipe like this one – even better!
Years ago, my husband Jack was part of a team that took first place at the Newport Chowder Festival which is held every summer at the Newport Yachting Center Marina in Rhode Island. For that cook-off, the team made 90 gallons of chowder and every last drop was eaten (it’s that good!) – and we are sharing a family-sized version of that recipe with you today!
This New England clam chowder is delicious! Tender clams and potatoes are combined in a creamy broth flavored with clam juice and cream, and a little bit of salt pork and bacon give this chowder a subtle smoky taste that perfectly complements the flavors of the clams.
Jack has very strong opinions about what makes a good New England clam chowder. Fresh clams and simple flavors are a must, and the consistency of a good New England clam chowder is not too thick and not too watery – somewhere in between is perfect!
Jack recommends using fresh cherrystone clams because they are smaller and more tender than quahogs which are typically used in making clam chowder – but the less expensive quahogs can also be used. Also – if you prefer a thicker consistency for your chowder, you can increase the amount of flour in the recipe by a tablespoon or two if desired.
Served with oyster or common crackers, this New England clam chowder is a delicious taste of New England in your own kitchen.