How To Make New England Clam Chowder

Step 1: Chop The Essentials

Step 2: Form The Roux

The roux is essential to making most soups; it acts as a foundation. For New England Clam Chowder, render down the bacon on high heat with the 1/4 diced onion and 2 Tbsp of butter. When the bacon fat has liquefied, add 4 Tbsp of flour and mix on high heat until incorporated. Slowly pour 4 cups (960 ml) of milk into the pot with the roux, mixing constantly until the roux blends in completely with the milk. Bring the contents to a boil until it starts to thicken.

Step 3: Add The Flavor

Once the milk has come to a boil and the roux has thickened the mixture, begin adding the main ingredients. Add 2 cups (500 g) of canned clams with their juices, then add an additional 1/3 cup (75 ml) of clam juice. Add 1/2 chopped potato and mix thoroughly. Add 2 pinches of Cayenne pepper if you prefer a little spice in the soup. The potatoes will add more starch, making the soup thicker. Cover and simmer for 45 minutes.

Step 4: Serve

After 45 minutes, check the thickness of the soup and season to taste. Add some cracked black pepper to the soup just before eating. Enjoy!