Boston Clam Chowder

This is the streamlined version of New England clam chowder, built start-to-finish in the microwave so you don’t have to babysit a pot. The bacon renders fat that becomes the cooking medium for the potatoes and onion, the reserved clam liquor adds depth, and the cream that goes in last gives the bowl its signature rich, ivory body. No browning butter, no roux to scorch.

The flour-and-milk slurry is the move that keeps the chowder from breaking. Whisking flour into cold milk before adding it to the hot pot prevents lumps and gives the soup just enough body to coat the back of a spoon. Don’t let it boil hard once the cream goes in; gentle heat keeps the dairy smooth instead of grainy. Garnish with the crisped bacon, a knob of butter, and a handful of oyster crackers.

Kitchen Tips

• Save the clam liquor when you drain the cans. It’s the broth backbone and you don’t want to lose any.
• Cut the potatoes small and even so they cook through during the microwave step without leaving raw bites.
• Stir the chowder once or twice during the final cook. Pockets of cooler soup leave the texture uneven.
• A grind of fresh nutmeg over the bowl right before serving is the New England touch most home versions skip.

Variations

• Add a bay leaf and a sprig of thyme during the potato step for more aromatic depth.
• Stir in a cup of corn kernels at the end for something closer to a Rhode Island style chowder.
• Use heavy cream instead of light for a thicker, richer bowl. Half-and-half lightens it the other direction.