New England Clam Chowder

A recipe taken from America: The Cookbook
New England Clam Chowder
New England Clam Chowder

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4


4 slices thick-cut smoked bacon (streaky), cut into 1-inch (2.5 cm) pieces
1 large onion, diced
2 tablespoons all-purpose (plain) flour
4 medium waxy potatoes (such as red or Yukon Gold), diced
3 cups (720 ml) fish stock or chicken stock
1 1/2 cups (355 ml) heavy (whipping) cream
2 dozen any type clams, shucked, with their liquor, cut in pieces if large
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley or chives


In a heavy-bottomed pot, cook the bacon over medium high heat, stirring frequently, until browned and crisp, about 5 minutes. Drain the bacon on paper towels. Add the onion to the bacon drippings and cook, stirring, until the onion has softened, about 5 minutes. Stir in the flour. Add the potatoes and stock. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the cream and bring to a simmer. Add the clams and reserved bacon and simmer for another few minutes. Season to taste with salt and pepper. Serve garnished with parsley or chives.


With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs.

America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favourites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.