New York Style Clam Chowder

This is the original red clam chowder that launched a thousand New England arguments. No cream, no milk, just steamed clams, their briny liquor, salt pork, root vegetables, and a base of stewed tomatoes thickened naturally by the potato starch.

The steaming step is everything. Live hard-shell clams open in their own salty juices over boiling water, releasing the clam liquor that becomes the soul of the broth. Don’t skip the careful chop afterwards: hard parts finely minced for chewy texture, soft bellies left in larger pieces so each spoonful gets a bite of clam.

Salt pork rendered slowly with onion is the savory backbone behind the tomato. As it cooks low it gives up its fat and crispy bits, both of which add depth that vegetable oil can never match. Long simmer time, roughly an hour and a half total, is what melds the flavors into something more than the sum of canned tomato and clams.

Pro Tips

• Discard any clams that don’t open after steaming. Dead clams aren’t safe to eat.
• Strain the clam liquor through cheesecloth or coffee filter to catch any sand from the shells.
• Use bacon or pancetta if salt pork is hard to find. Reduce salt slightly since both are pre-salted.
• Serve with oyster crackers or saltines, the traditional New York and New England crackers.

Variations

• Add diced green pepper with the onion for the classic mid-century Manhattan version.
• Stir in chopped fresh parsley or dill at the end for a brighter finish.
• Use bottled clam juice and chopped canned clams for a faster pantry version.