Carolyn's New England Clam Chowder

My mother made great New England clam chowder or as she would say, 'chowdah.' She never lost her Boston accent after living in California for over 1/4 of a century before she passed at 49 years young of melanoma skin cancer. 

 I have used her recipe for over forty years now. Be sure to use variations (leave out the clam for NON-seafood-lovers, add fresh or frozen corn, leave out the salt pork* and add bacon garnish for the meat-tolerant) to accommodate your own families.

Added flavor: When I take corn kernels off of corn cobs, I save the cobs in the freezer. I pull out 4 or more, cover with cream or a milk product like half and half, light cream or milk.  I then gently cook the corn cobs for a creamy start of great flavor.  Place this aside to add to the chowder vegetables below. 

 

• Remove the thick skin from 1 small slab of salt pork. Dice the pork and place in a hot, deep soup pot. Don't burn the salt pork but heat until the fat has cooked off the pork. I have also used fatback. In that case, strain the salt from the fat and remove all the slabs and salt before proceeding. Or use just some butter and olive oil. Update!  At the meat counter of Shaw's I learned that grocery stores can no longer get salt pork. I have been using thick bacon cut into 1/4-1/2 inches pieces. 

Keep as much of the bacon fat as you like and add some butter the pot.  Add leeks and onion to the pot and cook until limp:

3 large leeks, sliced thin and cleaned if necessary

1 large onion cut into 1/2 inch pieces

Add about 2 Tbsp. Wondra and stir and heat until bubbly. Stir in 1 large carton of chicken stock.

Chop about 8 cups of potatoes into bite-sized pieces. I leave the skins on California golden or white potatoes. Place the potatoes in the soup pot and cover with more stock or water. Boil on medium-high until potatoes are just tender.

Place 1/2 stick of butter and 1/4 cup of Wondra in a small saucepan and heat until bubbly to make a roux. Slowly add 1 quart half and half until you have a very creamy mixture.  Pour into the chowder mixing all contents well.  Add about 3 cups of fresh corn kernels into the chowder.

Add 4 cans of drained baby clams (whole clams or use minced if you prefer) to the chowder.

Top with fresh thyme (1 tsp) or dried (2 tsp). I often just lay fresh thyme stems on top to continue imparting the flavor and remove before serving. 

At this point you can transfer the chowder to a crock pot to serve later.