Cook until clams just open, 8-10 minutes (discard any that do not open). Simmer for about 4 minutes, or until clams open; discard any unopened clams. I do this and at the very end once I have it plated I add a dash of sherry. Cook until clams just open, 8-10 minutes (discard any that do not open). Adjust the heat so the butter doesn't brown. The gloppy texture tells me there’s flour in there unnecessarily weighing down the rest of the ingredients. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Add the clams at the very last minute, and you’ll taste the difference between a fresh bowl of clam chowder, and that other stuff.

Stir in flour and cook for 2 minutes. Sara Kate is the founding editor of The Kitchn. When the potatoes are done turn the heat to low-medium, add clams and cream. Cook, stirring now and again until the bacon renders its fat. Season with salt, if needed (clams' brininess varies), and pepper.

Stir slurry into chowder base; return to a boil to thicken. Taste and re-season if needed and add hot sauce if using.

Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon.

DO AHEAD: Remove base from heat.

Garnish with chives and oyster crackers. You can play around with the proportions of milk and broth or water and feel free to use all milk if you like. Copyright © 2000-2020 Puget Consumers Co-op. Saute for about 7 minutes and add the wine. I suspect that fresh clams would make it even better. Strain broth through a fine-mesh sieve set over a large bowl. Add the milk and cream to the pot and bring the chowder to a simmer. Add them to the bacon and sprinkle with salt.

During the trip I’m on now to Northern California, the aha moment came when I drilled down into my chowder-eating soul and realized that there are two things I don’t like about the usual bowl: its gloppy texture, and its chewy, overcooked shell-less nuggets of clam meat.

Got a tip, kitchen tour, or other story our readers should see? How would you rate this recipe? The spiciness is optional, but I think adds another layer of flavor, and the chili paste colors the milky white broth beautifully. Add 1/4 to 1/2 cup water to the pot. Here’s an alternative: a flour-less, fresh clam chowder. Repeat after me: “Chow-DAH!” That’s the way it should be said if you are anywhere in the vicinity of New England, which is the birthplace of this wonderful clam stew.

Serve it hot, topped with pepper, if you like. I tried to add more thickener afterward and ended up with lumps. I followed the recipe exactly, however I removed the bacon before adding the other ingredients so that it would be a crisp accoutrement rather than soggy bacon. I added an additional slurry of potato starch as I tend to think it lends less starchy flavor to a dish (and it already contains potatoes), but it was still somewhat thin. When ready to serve, cook the clams. I made it with canned clams and clam juice and it still came out with an authentic chowder flavor. Even my three and five year olds asked for second helpings! Soak clams in a large bowl of water with 1/4 Celsius salt and cornmeal.

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