The exact origin of New England clam chowder is unclear. One theory is that it was adapted from a soup made by Iceland fishermen who migrated south to New England from Newfoundland. They combined their catch of seafood with readily available ingredients to create a soup and by the 1700s it was a culinary staple of the Northeast. Over time as the dish was refined and produced commercially, milk and cream were added to the recipe creating the chowder we know today. By 1836 it was being served at Boston’s Ye Olde Union Oyster House, the oldest continuously operating restaurant in the country. Many regional varieties of clam chowder have been developed over the years; however, the New England-style was the first to be created and remains the most popular.
Recipe Servings: 4
Ingredients
Directions
- In a heavy soup pot, heat the salt pork and render for 15 minutes.
- Add the butter.
- Add the celery and onion, and saute until onion starts to brown.
- Add the clam liquid and bay leaf, and scrape the bottom of the pan.
- Add the potatoes and simmer until tender.
- Add the clams, milk, and cream. Simmer about 15 minutes.
- Remove the bay leaf, add parsley, taste, and correct the seasoning.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.