Clam Chowder My Way

Most traditional recipes use heavy cream and butter, resulting in rich and delicious chowders, but fine chowders are also made with milk which is sometimes thickened with a small amount of flour to reach the thickness of those made with cream. I am told that authentic New England chowders are never thick, however, with most relying on the starch from the potatoes to slightly thicken the broth and milk or cream. The thick, pasty chowders served in many restaurants are full of flour which masks the flavor of the clams, and would never be served by any self respecting Yankee cook.

3 cans chopped clams
1 small bottle clam liquid
3 medium yukon gold potatoes, chopped
2 medium yellow onions, diced
4 oz natural applewood smoked bacon
2 tbl bacon drippings
2 cups whole milk
1 cup half & half
5-6 sprigs fresh sage
Dill weed, garlic powder
Sea salt & ground pepper.
Optional ground cayenne if a little heat is desired.

Get the bacon started in the oven (see oven bake method below).

In a medium saucepan over low heat, warm the milk, half & half, and whole sage sprigs.

Transfer some of the bacon pan drippings to a large stock pot, add onion and cook, stirring until soft and translucent. Add reserved clam liquid or bottled clam juice and water if needed to total 3 cups and increase heat to high. Add chopped potatoes and cook until potatoes are just soft – they will break slightly and thicken the broth. Mash a few against the side of the pot and stir to further thicken the broth.

Remove the sage sprigs, and pour the warmed milk and half & half into the stock pot. Add the chopped clams to the pot, lower heat and simmer until clams are cooked (4-8 minutes, depending upon the size of the chopped clams). Crumble the bacon into the pot. Add salt and pepper to taste. Add the dill and garlic powder. (The dill weed is key for "chowda my way", I had it that way in a Cambridge, MA hotel once and was blown away by how the dill added so much to the dish. I also like to add Cayenne because I like a little kick.)

This is a quick recipe, the chowder can be served immediately, but most feel that that the flavor improves with sitting for 30-45 minutes off heat. Reheat over low heat before serving; chowder should not boil after milk and cream are added.