Maine Clam Chowder
This chowder is thin and brothy, not thick and creamy. Other than that it is a recipe that goes back in my family probably a century or more. It is easy to make, with one exception, and it is an important one: You cannot allow this to boil, or even simmer, once the milk has been added. It will curdle. There are two ways to help stop this from happening. First, you can heat the milk and evaporated milk to steaming before adding it to the chowder pot. Or you can do what mom often does, which is to let the chowder base cool to room temperature before adding the milk and then reheating it; this process is called "ripening."
Ingredients
- 2 tbspbutter
- ¼ lbsalt pork or bacon
minced
- 1 largeonion
about 1 1/2 to 2 cups, chopped
- 2 lbpotatoes
about 3 to 4 cups, peeled and diced
- 1 quartclam juice
- 1 lbchopped clams
about 1 pint
- a 12-ounce can of evaporated milk)
(do not use lowfat milk
- 3 cwhole milk
- black pepper to taste
Directions
- 1
In a large soup pot, heat the butter over medium heat and add the diced salt pork and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
- 2
Mix in the potatoes and the clam juice and add enough water to just barely cover the potatoes. Bring this to a simmer and cook until the potatoes are tender, about 15 minutes.
- 3
When the potatoes are just about tender -- not completely cooked -- add the chopped clams and turn off the heat. Let this cool for at least 30 minutes. You can make this chowder base up to a day ahead if you'd like.
- 4
Once the chowder base is pretty cool (below 100°F), add the milk and evaporated milk and turn the heat on low. Gently bring the chowder up to eating temperature, and be very careful not to let it simmer. Add some freshly ground black pepper to taste and serve hot.
About this Recipe
Authentic Maine Clam Chowder: A Brothy Family Tradition
Step into a culinary tradition that spans over a century with our Authentic Maine Clam Chowder recipe. Unlike the thick, creamy chowders often found, this classic family recipe honors the true New England style: thin and brothy, allowing the pure, briny flavor of the clams and potatoes to shine. It's a comforting bowl that feels both hearty and light, perfect for any season.
What makes this traditional Maine Clam Chowder truly special is its simplicity and the deep, savory base built from minced salt pork or bacon, sweet onions, and tender diced potatoes. The secret to its incredible depth of flavor lies in a generous quart of clam juice, which infuses every spoonful with the taste of the ocean.
A crucial tip for perfecting this beloved brothy clam chowder is to never let it boil or even simmer once the milk and evaporated milk have been added. This vital step prevents curdling, ensuring a silky-smooth texture. To help achieve this, you can either heat your milk mixture to steaming before combining, or, as our family often does, allow the chowder base to cool completely before incorporating the milk and then gently reheating it – a process affectionately known as "ripening." This extra care makes all the difference in achieving that signature taste and texture.
This easy Maine Clam Chowder is a testament to timeless home cooking, yielding 8 generous servings that bring warmth and nostalgia to your table. Serve it with crusty bread for dipping and a sprinkle of fresh black pepper for a truly authentic experience. It's more than just a meal; it's a taste of history.