I was hoping I was at the end of my marvelous motor home meal making extravaganza, but that’s not the case. Looks like we will remain living here at least through Christmas while the work on the new house continues. So there is not a lot of cooking equipment here, the ambiance is sorely lacking and the lighting certainly could be better. But, having said all that, I can still turn out a mean meal! It starts with a great recipe, careful planning and detailed execution. And so today, I give to you the best New England Clam Chowder in the world!
Tell me that does not make you want to grab a spoon and dig right into that picture! Creamy, rich, chock full of clams, potatoes and onions, just the way Clam Chowder is supposed to be. What makes the best and truest New England Clam Chowder you ask? It’s the “kiss” principle. “Keep it seriously simple!” Salt Pork for flavor. Butter, cream, clams, onions and potatoes. That’s it! None of those add ons so many recipes like to put in it. NO extra seasonings. NO Garlic!!! NO Bay Leaf. No Thyme. No Wine. Nope, none of it. I’m at the point where I no longer order clam chowder in restaurants because I’m always disappointed. Now mind you, this is not my original recipe, but one I copied out from a magazine 35-40 years ago. I wish I could credit where it came from but hopefully she or he would feel honored knowing this special recipe lives on and has provided years and years of good winter eats for my family and friends.
Come on, let’s go build us some New England Clam Chowder- The Real Deal!
Here’s what we’ll need.