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 menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources