clam chowder

The James Beard Foundation presents this clam chowder as an adaptation of Beard’s Oregon family recipe. The account connects it with his early love of creamy chowder while distinguishing this family preparation from traditional New England chowder.

The selected recipe uses littleneck clams, which are cleaned, soaked, lifted from their soaking water and steamed. Once manageable, their meat is removed from the shells and roughly chopped.

Diced salt pork or thick-cut smoked bacon is rendered and fried until golden and crisp. The pieces are removed, leaving their fat to cook finely chopped onion and thyme until translucent and lightly browned.

Potatoes simmer in a separate pot of salted water before the pork, onions and seasonings join them. Cream or half-and-half is added, and chopped clams are heated through in the soup.

Thyme stems are removed and unsalted butter is stirred in at the finish. Chopped parsley garnishes the chowder, which is served immediately. The broader introduction also discusses razor clams and canned minced clams as other ways to make it.