New England Clam Chowder

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
Six servings

Bring the taste of fresh clam chowder into your operation with this New England Clam Chowder recipe. Feauring poatoes, bacon and clams, this unique twist on clam chowder is great for lunch or dinner.

Ingredients

2 dozen large clams
2 bacon slices, minced
1 onion, diced
2 tbsp. all-purpose flour
1 bay leaf
1/2 tsp. chopped thyme leaves
1 lb. potatoes, peeled, diced
2 cups heavy cream or half-and-half
1 cup whole milk
6 tbsp. dry sherry (or to taste)
Salt to taste
Freshly ground black pepper to taste
Tabasco sauce to taste
Worcestershire Sauce to taste
Oyster or Saltine crackers as needed

Steps

  1. Steam clams and chop roughly. Save all juice.
  2. Cook bacon slowly in soup pot over medium heat, until lightly crisp, about 8 minutes.
  3. Add onion and cook, stirring occasionally, until onion is translucent, about 5 to 7 minutes. Add flour and cook over low heat, stirring with wooden spoon, for 2 to 3 minutes.
  4. Whisk in clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. Liquid should be the consistency of heavy cream. If too thick, add more clam juice to adjust consistency. Add bay leaf and fresh thyme.
  5. Add potatoes and simmer until tender, about 15 minutes.
  6. Bring cream and milk to a boil and take off heat.
  7. When potatoes are tender, add clams and cream to soup base. Simmer for 1 to 2 minutes.
  8. Stir in sherry. Season to taste with salt, pepper, Tabasco and Worcestershire sauce.

Recipe by University of Massachusetts

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources