There’s something truly comforting about a steaming bowl of New England Clam Chowder. This creamy, hearty dish has been a staple of coastal New England for generations, and its rich history makes it even more special. Did you know the JFK Library archives include a recipe for this iconic chowder, celebrating the Kennedy family’s love for classic New England flavors?
Jfk Library Recipes New England Clam Chowder Recipe
The New England Clam Chowder recipe preserved in the JFK Library archives brings a sense of history and tradition to the table. This classic dish is celebrated for its creamy texture, hearty ingredients, and authentic flavors that capture the heart of New England cuisine. Let’s dive into the detailed steps of preparing this iconic chowder from the archives.
Ingredients
Here’s everything you’ll need to create this historic and comforting dish:
- 4 ounces (½ cup) of salt pork or thick-cut bacon, diced
- 1 large yellow onion, finely chopped
- 2 medium-sized stalks of celery, diced
- 2 tablespoons of all-purpose flour
- 2 cups of clam juice
- 1 ½ pounds of russet potatoes, peeled and diced into ½-inch cubes
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1½ cups of fresh or canned clams, chopped (reserve the clam juice if using canned clams)
- 2 cups of whole milk
- 1 cup of heavy cream
- 2 tablespoons of unsalted butter
- Chopped fresh parsley (optional, for garnish)
- Oyster crackers or crusty bread (for serving)
Step-by-Step Instructions
Follow these simple steps to bring the JFK Library’s New England Clam Chowder recipe to your table.
1. Cook Salt Pork or Bacon
- Heat a large, heavy-bottomed pot over medium heat.
- Add the diced salt pork or bacon and cook until it renders its fat and becomes crispy. Stir occasionally to prevent burning.
- Use a slotted spoon to transfer the crispy pieces to a small bowl, leaving the fat in the pot.
2. Sauté Aromatics
- Add the chopped onion and celery to the pot with the rendered fat. Cook for about 5 minutes, stirring frequently until the vegetables turn soft and fragrant.
3. Create a Roux
- Sprinkle 2 tablespoons of flour over the sautéed vegetables. Stir the mixture constantly for about 1-2 minutes. This step thickens the chowder and gives it a velvety texture.
4. Add Liquid and Potatoes
- Gradually pour in the clam juice, whisking well to avoid lumps.
- Stir in the diced potatoes, salt, and black pepper.
- Bring the pot to a simmer, cover it, and let it cook for 10-15 minutes until the potatoes are fork-tender.
5. Incorporate Clams and Dairy
- Reduce the heat to low and stir in the chopped clams along with their reserved juice.
- Pour in the whole milk and heavy cream, stirring gently to combine. Heat the mixture through, but do not allow it to boil, as boiling may cause the milk to curdle.
6. Add Butter and Crumbled Pork
- Stir in the unsalted butter to enrich the chowder.
- Return the crispy salt pork or bacon bits to the pot for added flavor and texture.
7. Taste and Adjust
- Taste the chowder and adjust the seasoning with additional salt or pepper, if necessary.
8. Serve and Garnish
- Ladle the piping hot chowder into bowls. Garnish with chopped parsley, if desired.
- Serve with a side of oyster crackers or crusty bread for the ultimate New England experience.
Storage Tips
Here’s a quick guide for storing your New England Clam Chowder:
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 3 days. Reheat gently over low heat. |
| Freezer | Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly. |
Ingredients
To recreate the iconic New England Clam Chowder from the JFK Library archives, we’ll need a mix of simple yet rich ingredients. Every element works harmoniously to craft the chowder’s creamy, hearty texture and flavor. Let’s get started.
Main Ingredients
Here is what we’ll need for the base and the core flavors:
- 4 oz salt pork or thick-cut bacon, diced small
- 1 medium onion, finely chopped
- 2 ribs celery, diced
- 4 cups potatoes, peeled and diced into ½-inch cubes (Russet or Yukon Gold recommended)
- 2 cups clam juice, store-bought or homemade (reserved from fresh clams if available)
- 3 cups fresh clams, minced, or 2 (10 oz) cans of minced clams, drained (reserve liquid)
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour, dissolved in ¼ cup water for thickening
Additional Seasonings
For depth and balance, these seasonings will elevate the flavor of our chowder:
- 1 tsp fresh thyme leaves, finely chopped
- 1 bay leaf
- Salt, to taste (adjust carefully due to the saltiness of clam juice)
- Freshly cracked black pepper, to taste
- 2 tbsp unsalted butter, for finishing
- Fresh parsley, chopped finely (optional garnish)
Each ingredient plays a crucial role in delivering authentic New England Clam Chowder flavor, ensuring every bite is as nostalgic and satisfying as we remember.
Tools And Equipment
To prepare an authentic New England Clam Chowder, we need the right tools and equipment to ensure a smooth cooking process and perfectly balanced flavors. Below is a detailed list of everything you’ll need in your kitchen before starting.
Essential Tools
- Dutch oven or large stockpot: Perfect for cooking the chowder evenly while accommodating all the ingredients. Its heavy bottom prevents scorching during simmering.
- Sharp chef’s knife: Necessary for finely chopping onions, celery, and other fresh produce for consistent cooking.
- Cutting board: Use a sturdy cutting board to keep prep efficient while ensuring safe chopping.
- Mesh strainer or colander: Ideal for draining and rinsing the clams. If using fresh clams, this tool will help with removing any remaining sand or grit.
- Wooden spoon or silicone spatula: For stirring the chowder gently and ensuring ingredients do not stick to the pot.
- Measuring cups and spoons: Precision is key. Use these for accurately measuring ingredients like clam juice, cream, and seasonings.
- Ladle: Essential for serving the chowder into bowls without a mess.
Optional but Helpful Tools
- Clam knife or shucking knife: If working with fresh clams, this tool makes opening clam shells easier.
- Immersion blender: Useful for blending a small portion of the soup to create a thicker texture while keeping the chunky ingredients intact.
- Food scale: For precise measurements of ingredients like salt pork or potatoes.
Equipment Table
| Tool/Equipment | Purpose |
|---|---|
| Dutch oven or stockpot | Cooking chowder evenly and preventing scorching during simmering. |
| Chef’s knife | Chopping vegetables and salt pork with precision. |
| Cutting board | Secure and efficient chopping of fresh ingredients. |
| Mesh strainer/colander | Rinsing clams and removing grit. |
| Wooden spoon/spatula | Stirring gently to avoid sticking or breaking ingredients. |
| Measuring cups & spoons | Ensuring precise ingredient quantities for balanced flavors. |
| Ladle | Scooping and serving chowder neatly. |
| Clam knife (optional) | Opening fresh clam shells more easily. |
| Immersion blender | Achieving a thicker, creamy consistency when desired. |
| Food scale | Measuring exact portions like meat or potatoes. |
By preparing these tools and equipment in advance, we set ourselves up for success in crafting the iconic New England Clam Chowder seamlessly. Proper tools make the process more enjoyable and help achieve those classic creamy and hearty textures that everyone loves.
Directions
Let’s bring the classic flavors of New England to our kitchen by following this step-by-step guide for making the New England Clam Chowder inspired by the JFK Library recipe. Each stage is crucial, so let’s dive in!
Prep
- Dice and Measure:
- Dice 4 oz of salt pork or bacon into small pieces.
- Chop 1 medium onion and 2 celery ribs into small, even pieces.
- Peel and dice 2 medium potatoes into ½-inch cubes.
- Prepare 4 cups of fresh clams (chopped if necessary) or substitute with canned chopped clams. Reserve the clam juice.
- Trim and Clean Clams:
If using fresh clams, scrub their shells under cold running water to remove sand. Then, steam them in 1 cup of water until they open. Strain the liquid through a fine mesh strainer lined with cheesecloth and keep it aside as an additional clam stock.
- Prepare Dairy:
Combine 1 cup of heavy cream with 2 cups of whole milk in a bowl and set it out to reach room temperature.
Cook
- Render Salt Pork or Bacon:
Heat a large Dutch oven or stockpot over medium heat. Add diced salt pork or bacon and cook until the fat is rendered, and the pieces are crispy. Use a slotted spoon to remove the crispy bits and set them aside for garnish.
- Sauté Aromatics:
In the rendered fat, add the chopped onion and celery. Cook for about 5 minutes until the vegetables are soft and translucent but not browned.
- Add Potatoes and Clam Juice:
Stir in the diced potatoes, 2 cups of clam juice, and 1 bay leaf. If additional liquid is needed, use water or reserved clam stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes until the potatoes are tender but not mushy.
Assemble
- Incorporate Clams and Dairy:
Add the fresh or canned clams to the pot. Slowly stir in the room-temperature heavy cream and whole milk mixture. Add ½ tsp of dried thyme and adjust salt and pepper to taste. Bring to a gentle simmer over low heat but do not let it boil, as this can curdle the dairy.
- Enhance Flavor:
Let the chowder simmer for an additional 5-7 minutes to marry the flavors. Stir occasionally to ensure the ingredients are evenly distributed.
- Serve:
Remove the pot from the heat and discard the bay leaf. Serve the chowder hot in bowls and garnish with the reserved crispy salt pork or bacon bits. Sprinkle chopped parsley for a touch of freshness if desired.
Pro Tip
For an extra-creamy texture, carefully mash a few potato cubes against the side of the pot with the back of a spoon before serving.
Tips For Perfect New England Clam Chowder
Creating the perfect New England Clam Chowder requires both precision and a few savvy tricks to ensure authentic flavor and texture. Here are our most trusted tips to elevate your chowder-making experience:
1. Focus on Freshness
- Fresh clams are the cornerstone of this dish. Always use fresh, live clams whenever possible for the most authentic taste. If using canned clams, select a high-quality brand and reserve the clam juice for added depth.
- Store clams in the refrigerator, covered with a damp towel to keep them fresh.
2. Balance Creaminess and Flavor
- Use a mix of whole milk and heavy cream. The heavy cream brings richness, while the milk ensures the texture isn’t overly thick or heavy.
- Avoid over-boiling the dairy to prevent curdling; gently simmer instead.
3. Choose the Right Potatoes
- Opt for Yukon Gold potatoes or similar waxy varieties. These retain their shape during cooking and have a creamy texture that pairs beautifully with the chowder’s broth.
4. Render the Salt Pork or Bacon Fat
- Begin your chowder by fully rendering the fat from salt pork or bacon over medium heat. This step adds a smoky, savory base to your chowder. Crisp the bits and save them for garnish for a flavorful crunch.
5. Season Strategically
- Use seasonings like thyme, bay leaf, salt, and black pepper sparingly and taste as you go. The natural brininess of the clams can vary, so adjust salt levels last.
- Add a splash of dry white wine after sautéing the onions and celery to deglaze the pot and enhance depth.
6. Timing is Crucial
- Avoid overcooking the clams to maintain their tender texture. Add them during the final few minutes of cooking, just until they open (for fresh clams) or are heated through (for canned clams).
7. Achieve the Ideal Texture
- For a thicker chowder, mash a portion of the cooked potatoes against the side of the pot or use an immersion blender briefly. This creates a creamy, rustic consistency without overloading it with dairy.
8. Garnish Like a Pro
- Finish your chowder with chopped fresh parsley, a handful of crisp bacon bits, or a drizzle of melted butter for an elegant touch. Serve with oyster crackers or crusty bread for an authentic New England touch.
9. Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so gently over low heat, stirring frequently to prevent splitting the creamy base.
Quick Reference Table
| Element | Recommendation |
|---|---|
| Clams | Use fresh, live clams or high-quality canned clams |
| Dairy | Mix of whole milk and heavy cream |
| Potatoes | Yukon Gold or waxy varieties |
| Fat Base | Rendered salt pork or bacon |
| Seasoning Timing | Add salt last for balance |
| Garnish | Parsley, bacon bits, melted butter |
By incorporating these essential tips, we can confidently create a bowl of New England Clam Chowder that is creamy, briny, and perfectly seasoned—just the way it should be.
Make-Ahead Instructions
Preparing New England Clam Chowder ahead of time is a fantastic option for those who want to serve this comforting dish with minimal effort on the day of their gathering. Follow these steps to ensure your chowder remains fresh, flavorful, and ready to enjoy:
1. Prepare the Ingredients in Advance
- Dice the salt pork or bacon, chop the onions, celery, and potatoes, and store them in separate airtight containers in the refrigerator for up to 24 hours. This saves time when it’s time to cook.
- Shuck fresh clams, if using, or drain canned clams. Store the clams and their clam juice separately in the fridge.
- Measure out the dairy ingredients (heavy cream and milk) and seasonings, and set them aside covered until ready to use.
2. Cook the Base Ahead of Time
We recommend cooking just the base of the chowder in advance, as seafood is best added fresh. Follow the steps below:
- Render the salt pork or bacon to extract the smoky fat.
- Sauté the onions, celery, and aromatics like thyme and bay leaf until fragrant.
- Add the clam juice and simmer the potatoes until tender.
- Let this base cool completely, then transfer it to an airtight container.
- Refrigerate for up to 2 days, or freeze for up to 1 month for a longer shelf life.
3. Reheat and Finish
When you’re ready to serve:
- Reheat the chowder base over medium heat in a Dutch oven or large pot, stirring occasionally to prevent sticking.
- Once heated through, add the clams and dairy (heavy cream and milk). Simmer gently without boiling to prevent curdling and ensure the clams remain tender.
- Taste and adjust seasonings, adding salt, pepper, or parsley as needed.
4. Enhance Freshness Before Serving
For a freshly made effect:
- Sauté a small batch of diced salt pork or bacon just before serving and use it as a garnish.
- Add a sprinkle of fresh parsley or oyster crackers directly to the bowl for a classic New England touch.
Pro Tip: Avoid adding the dairy or clams to the base if freezing the chowder, as milk and cream can separate upon reheating, and clams may turn rubbery. Always add these ingredients fresh during the final reheating process.
Time-Saving Summary Table
| Task | Store In | Prep Time Saved | Shelf Life in Fridge | Shelf Life in Freezer |
|---|---|---|---|---|
| Chop Vegetables | Airtight containers | 15 minutes | Up to 24 hours | Not recommended |
| Make Chowder Base | Airtight containers | 30-40 minutes | Up to 2 days | Up to 1 month |
| Measure Dairy & Seasonings | Covered bowls | 10 minutes | Up to 24 hours | Not recommended |
By following these Make-Ahead Instructions, we can enjoy an effortlessly delicious and perfectly creamy bowl of New England Clam Chowder anytime without sacrificing quality.
Serving Suggestions
When serving our New England Clam Chowder, presentation and pairings can elevate the experience, ensuring every bowl feels like a warm, coastal embrace. Here are some ideas and tips to make your serving unforgettable:
Classic Pairings
The richness of the chowder pairs beautifully with comforting sides. Try these classic combinations:
- Oyster Crackers: A quintessential choice, their light crunch adds texture to the creamy chowder.
- Crusty Bread or Sourdough: A warm slice of bread is perfect for soaking up the chowder’s rich broth.
- Side Salad: A fresh green salad with a citrus vinaigrette complements the heaviness of the soup.
- Cornbread: Sweet and crumbly cornbread offers a delightful contrast to the savory flavors.
Garnish For Elegance
Dress up each bowl of chowder with garnishes that enhance flavor and visual appeal:
- Sprinkle chopped fresh parsley or chives for a pop of color and brightness.
- Crumble crispy salt pork or bacon over each serving for a smoky crunch.
- Add a few drops of hot sauce for diners who prefer a slight kick.
- Offer a twist of fresh cracked black pepper tableside for added aroma.
Drink Pairings
Complement the creamy notes of the chowder with the right drink:
- Chilled White Wine: A crisp Sauvignon Blanc or Chardonnay enhances the seafood flavors.
- Dark Beer: A stout or porter balances the creaminess with its roasted depth.
- Classic Iced Tea: For a non-alcoholic option, sweetened or unsweetened iced tea pairs wonderfully.
Serving Tips
Keep these key serving tips in mind to deliver the best chowder experience:
| Aspect | Details |
|---|---|
| Temperature | Serve the chowder piping hot immediately after preparation for the best flavor and texture. Avoid letting it sit too long, as it could thicken excessively. |
| Presentation | Use wide, shallow bowls to allow the garnishes to shine and encourage even cooling while eating. |
| Accompaniments | Offer extra oyster crackers, bread, or garnishes on the side for guests to personalize their bowls. |
Seasonal Serving Ideas
- Summer: Serve chowder outdoors in small cups as part of a seaside picnic or seafood feast. Pair with chilled lemonade or white wine spritzers.
- Winter: Provide a hearty bowl with warm cornbread on the side, wrapped in a cozy napkin. Hot mulled cider or spiced tea makes a perfect companion to this comforting dish.
By considering these serving suggestions, we ensure that every bowl of New England Clam Chowder is not only delicious but a memorable meal steeped in coastal tradition.
Conclusion
Recreating the New England Clam Chowder recipe from the JFK Library is more than just cooking; it’s a way to connect with a rich culinary tradition. This dish embodies the comforting flavors of coastal New England, blending history and taste in every bowl. With the right ingredients, tools, and techniques, we can bring this iconic recipe to life in our own kitchens. Whether served at a family gathering or a quiet evening at home, this chowder promises a hearty, flavorful experience that’s both nostalgic and satisfying. Let’s celebrate the timeless charm of this classic dish and savor its place in New England’s culinary heritage.
Frequently Asked Questions
What is New England Clam Chowder?
New England Clam Chowder is a creamy, hearty soup made with clams, potatoes, onions, celery, and dairy. It’s a traditional dish from coastal New England known for its rich flavor and comforting texture.
What are the key ingredients in New England Clam Chowder?
Key ingredients include salt pork or bacon, onions, celery, potatoes, clam juice, fresh clams, heavy cream, whole milk, butter, and seasonings like thyme, bay leaf, salt, and pepper.
What tools do I need to make New England Clam Chowder?
Essential tools include a Dutch oven or large stockpot, chef’s knife, cutting board, mesh strainer, measuring cups, wooden spoon, and ladle. Optional tools like a clam knife or immersion blender can add convenience.
How can I ensure the chowder has the perfect creamy texture?
To achieve creaminess, use a combination of heavy cream and whole milk. Avoid overcooking the dairy and consider an immersion blender for a slightly smoother consistency.
How should I store leftover New England Clam Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to maintain the texture and avoid overcooking the clams.
Can I make New England Clam Chowder ahead of time?
Yes, you can prepare the chowder base in advance and refrigerate it. Add fresh clams and dairy during reheating for the best flavor and texture.
What are some classic pairings with New England Clam Chowder?
Classic pairings include oyster crackers, crusty bread, side salads, and cornbread. You can also serve it with white wine or dark beer for a complete meal experience.
How do I avoid overcooking clams in the chowder?
Add clams towards the end of cooking and simmer gently for a short time to keep them tender and flavorful.
What are the best garnishes for New England Clam Chowder?
Popular garnishes include fresh parsley, crispy bacon bits, or a drizzle of melted butter. These enhance the flavor and add an elegant presentation.
Is New England Clam Chowder suitable for freezing?
Freezing is not recommended because the dairy might separate, affecting the texture. It’s best to prepare and enjoy fresh or store in the refrigerator for short-term use.