New England Clam Chowder - Sweet Corn Twist

Why This New England Clam Chowder - Sweet Corn Twist Works

Bacon goes in first so the fat melts out into the pot. That melted bacon fat coats the onions and garlic, so they soften instead of burning and their sharp taste calms down. When the flour is stirred into this fat, it sticks to the onions and forms a paste. As the clam juice is added slowly, that flour spreads out in the liquid. Once it heats up, the flour swells and the chowder starts to thicken instead of staying watery.

While the potatoes simmer in the hot clam juice, they soften all the way through and some of their starch slips into the pot, which makes the chowder even creamier. By the time the half-and-half goes in, the liquid is already a bit thick, so the dairy blends in smoothly instead of curdling. The clams and corn go in near the end, so they warm through without getting tough or mushy. Right before serving, the crisp bacon on top adds crunch against the soft potatoes and creamy broth.

Mistakes To Avoid

Letting the chowder boil hard after the half-and-half goes in can cause the dairy to separate. The fat pulls away and the liquid looks grainy instead of smooth. The soup ends up with a slightly curdled texture instead of a creamy, even body.

Adding the clams at the very beginning with the potatoes keeps them on the heat for too long. The clam pieces tighten up and turn rubbery while the potatoes are still cooking. The chowder then has chewy bits of clam instead of soft, tender pieces.

Skipping the flour step or not cooking it for that extra minute leaves the starch raw. The flour then thickens in a pasty way and can give the broth a slightly gummy feel. The chowder may also stay thin and watery instead of having a gentle, velvety thickness.

Cutting the potatoes into big uneven chunks means they cook at different speeds. Some pieces stay firm while others start to break down and fall apart. The soup ends up with a mix of hard bites and mushy potato, instead of even, tender cubes.