As the temperature continues to drop, turn to the traditional warmth and comfort of a hearty stew. It should come as no surprise that a New England clam chowder is an equal match for the region’s wicked cold winter weather. Here, chef Matthew Barre of the Tap Trailhouse offers his take on the classic, so you can face the cold like a true New Englander.
- 6 fresh clams
- 2 cups water
- 1 teaspoon whole butter
- 1/4 cup salt pork, finely diced
- 3/4 cup onion, small diced
- 1/4 teaspoon garlic, minced
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 1/4 cups whole milk
- 1/2 cup red potatoes, medium diced
- 1/4 heavy cream
- kosher salt, to taste
- black pepper, to taste
- 1 teaspoon parsley, chopped
- In a pot add water and clams and steam until the clams open. Once open, remove them from the pot and set aside to cool. Once cooled, remove the clam meat and chop. Reserve for later use.
- Strain the broth from the pot through a coffee filter or cheesecloth and reserve.
- Render the salt pork with the butter in a small pot over medium heat.
- Add the onions and sweat for five minutes, stirring every so often.
- Add the flour and the garlic and stir the mixture for one minute.
- Add in the broth and milk in two stages and stir with a whisk to ensure there are no lumps.
- Add the potatoes and bring the soup to a medium-low simmer. Cook the chowder until the potatoes are cooked through.
- Add the chopped clams and cream, and season with salt and pepper.
- Cook for five minutes, adjust seasoning, add parsley and serve.