Classic 130-Year-Old Clam Chowder
Experience a taste of history with this 130-year-old clam chowder recipe. Fresh clams, a delicate milk broth thickened with a classic roux, and a touch of nutmeg create a cozy, timeless bowl.
This heirloom clam chowder dates back over a century, relying on simple, high-quality ingredients to build deep flavor. Unlike modern New England versions loaded with heavy cream or potatoes, this historic recipe uses a delicate milk base thickened with a simple roux and enriched with a raw egg yolk. A hint of nutmeg and bay leaf provide an aromatic elegance that stands the test of time.
Ingredients
- 1 kg clams (in shell)
- 500 ml milk
- 20 g flour
- 38 g butter
- 1 splash soup stock
- 1 bay leaf
- 1 pinch nutmeg
- 0.5 white onion
- 1 sprig parsley
- 1 raw egg yolk
- to taste salt
- to taste black pepper
- to taste scallions (chopped)
- to taste large garlic cloves (for toast)
- to taste artisanal bread (for toasting)
Instructions
- 1Steam the clams
Scrub 1kg of fresh clams thoroughly to remove grit. Place them into a pot and steam them over medium heat until the shells open. Remove the clams from their shells, reserving the extracted clam water for the soup base.
Tip: Make sure to wash the clams thoroughly beforehand to remove any residual sand or grit. - 2Heat the milk
Pour 500ml of milk into the cooking pot and place it over low heat. Watch it closely as it warms to prevent scorching.
Tip: A heavy-bottomed pot, like copper, helps distribute heat evenly and prevents the milk from burning. - 3Add clam meat to milk
Gently drop the shelled clam meat into the warmed milk. Bring the mixture just to a gentle boil, then immediately remove it from the heat.
Tip: Ensure the milk doesnt scorch on the bottom while heating. - 4Prepare the roux
In a small bowl, combine 20g of flour and 38g of softened butter. Add a splash of soup stock and mix thoroughly until it forms a smooth paste.
Tip: Ensure the butter and flour form a smooth paste with the stock so it blends seamlessly into the soup without clumping. - 5Thicken the chowder
Return the milk and clam pot to low heat. Gradually stir the prepared butter and flour paste into the warm liquid, stirring continuously until the soup begins to thicken.
Tip: Stir continuously while pouring to ensure the thickening agent incorporates evenly into the liquid. - 6Add aromatics
Add a bay leaf, a pinch of nutmeg, half a white onion, and a sprig of fresh parsley into the simmering pot. Let it simmer gently for a few minutes to infuse the flavors, stirring along the bottom to prevent burning.
Tip: Stir gently along the bottom of the pot to avoid scorching the dairy mixture. - 7Finish and season
Remove the bay leaf, onion, and parsley remnants from the pot. Pour in the reserved clam water. In a separate small dish, mix one raw egg yolk with a little milk, then stir it into the pot to add richness. Season with salt and black pepper to taste. Serve hot with garlic toasts and chopped scallions.
Tip: Spread large garlic cloves on toasted bread to serve alongside, ladle the soup into a bowl, and top with clam meat, black pepper, and chopped scallions.
