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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources