How to Make New England Clam Chowder. There are almost as many variations of this
hearty soup as there are varieties of clams. Try this basic recipe for a satisfying, warming
meal. You will need 5 lb. hard-shelled clams 4 oz. salt pork or pancetta 1 yellow onion 1 celery
stalk 3 potatoes 1 c. milk 1 bay leaf 2 sprigs fresh thyme 1 c. heavy cream Salt Pepper Parsley
Oyster crackers A large soup pot A measuring cup A paring knife and 2 tbsp. flour. Step 1. Discard any clams that did not open. Let the clams cool; then cut the meat out
with a paring knife and chop coarsely. Wash the soup pot. Step 2. Dice the salt pork or pancetta and add to
the soup pot. Cook until crisp. Step 3. Dice the onion and celery and add to the salt
pork or pancetta. Cook until soft. For a quicker recipe, substitute two cups
freshly shucked clams or three cans minced clams, plus one bottle clam juice. Step 4. Stir in the reserved clam broth or bottled
clam juice, plus the milk. Peel the potatoes and cut into cubes. Add them to the pot with the bay leaf and
thyme and simmer until tender. Step 5. Wash the clams thoroughly under cold running
water and add them to three cups boiling water in a large soup pot. Boil for three to five minutes. Mix two tablespoons flour with two tablespoons
cold water; and cook and stir for one minute for thicker chowder. Step 6. Add the cream and the clam meat. Simmer and season with salt and pepper. Sprinkle with parsley and serve with oyster
crackers. You'll be saying "chowdah" before you know
it. Step 7. Remove the steamed clams and set aside. Pour off two cups of the steaming water into
a measuring cup.m Did you know Did you know? Hard-shell clams can live for 40 years.