This is my clam chowder recipe. My mom taught me to make chowder about 35 years ago. What she taught me is the basis of this recipe, but I’ve made some alterations over the years to give it my own spin. The amounts in the recipe are approximate. I haven’t measured any proportions in my chowder for years. The tarragon, carrots, wine and vinegar make this recipe a little different from the usual.
A few times I’ve used freshly steamed clams I dug myself, but then the recipe is different. Beware! This is NOT a low cal chowder. It’s a traditional chowder from back in the day when milk and cream came in the same bottle. Substitutions can be made to lower the fat content. This recipe will easily serve 6 people.
4 oz. bacon or salt pork, diced (about 4 slices of thick cut bacon)
1 medium size onion, diced
2 medium sized potatoes, peeled and diced
1 cup diced carrot
3 celery stalks, chopped
1 cup white wine
3 Tbsp red wine vinegar
2 10 oz. cans of whole clams and juice (whole is better than minced)
1/2 pint cream
1 pint half and half
3-4 cups milk
1/2 tspn tarragon
4 Tbsps butter
4 Tbsps flour
Salt/pepper to taste
In a heavy enameled pot, saute the chopped bacon over medium heat until cooked through but not crisp. Turn down heat and add onions, carrots and celery to the bacon fat. Saute 2-3 minutes. Add diced potatoes and immediately pour in the clam juice, vinegar and white wine – enough to barely cover the veggies. Simmer 3-5 minutes until potatoes are barely tender, not completely cooked. Add cream, half & half, and milk as well as tarragon. Lightly season with salt/pepper. Stir and simmer over very low heat for about 20-30 minutes. It should barely bubble. You don’t want to burn or boil the milk and cream.
Then, to thicken the chowder, separately melt butter in a small pan. Add flour and whisk quickly to avoid lumps over low heat while if foams 1-2 minutes. Then whisk in a few tablespoons of the milky chowder. Slowly pour the butter/flour/milk mixture back into the soup. Stir continuously while it thickens. Taste and add more salt or pepper if necessary. Serve with fresh bread or oyster crackers.
