Having said that, the less-expensive quahogs can be used, as can little necks.

Fresh Clams – Jack recommends using fresh cherrystone clams because they are smaller and more tender than quahogs which are the type of clam typically used in clam chowders.PIN THIS RECIPE NOW! Key Ingredients and Substitutions 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 has very strong opinions about what makes a good New England clam chowder. 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. This New England Clam Chowder is absolutely delicious. For that cook-off, the team made 90 gallons of chowder and every last drop was eaten – it’s that good! We’re sharing a family-sized version of that recipe with you today. 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. And – if your recipe is an award-winning recipe like this one – even better! Living in coastal New England (as we do), a recipe for New England Clam Chowder in your go-to recipe collection is an absolute must. Enjoy an authentic taste of summer in New England – anytime of the year! New England Clam Chowder has tender fresh clams and potatoes in a flavorful cream broth. Serve warm.This post may contain affiliate links. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Place a rack about 4 inches from the broiler element and preheat. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.) Evenly space the clams on the prepared baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs.

Slide a knife under each clam to loosen it in the shell.Ĭrumple a large piece of aluminum foil and spread it out on a baking sheet. When cool enough to handle, remove the top shells and discard. (Do this in batches if needed.) Set aside. Set aside.Īrrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Cook the bacon in a medium skillet over medium heat until crisp.

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