New England Clam Chowder

New England clam chowder, also known as “New England clam chowder,” is a traditional dish of American cuisine, particularly from the coastal regions of the Northeast. Here’s how to prepare an Italian-style version of this delicious soup:

Ingredients

• 1 kg of true clams
• 150 g of smoked pancetta, diced
• 1 medium onion, chopped
• 2 stalks of celery, cut into pieces
• 3 medium-sized potatoes, peeled and diced
• 500 ml of fish stock
• 250 ml of fresh cream
• 250 ml of whole milk
• 1 bay leaf
• Fresh thyme, to taste
• Fresh parsley, chopped, for garnish
• Salt and black pepper, to taste
• Extra virgin olive oil

Preparation

1. In a large pot, heat a drizzle of extra virgin olive oil and sauté the pancetta until it becomes crispy. Remove it and set it aside.
2. In the same oil, add the onion and celery. Sauté until soft.
3. Add the potatoes, bay leaf, and thyme. Stir well and cook for a few minutes.
4. Pour the fish stock into the pot and bring to a boil. Lower the heat and let cook for about 10-15 minutes, or until the potatoes are tender.
5. In the meantime, clean the clams making sure to remove any sand or impurities. In a separate pan, cook the clams with a bit of fish stock until they open. Discard any that do not open.
6. When the potatoes are ready, add the clams to the main pot along with their filtered cooking liquid, to avoid adding sand.
7. Add the cream and milk, mix well and let warm up without boiling.
8. Adjust the salt and pepper, and reintroduce the crispy pancetta.
9. Serve the hot soup, garnished with chopped fresh parsley.

If you want an even more Italian touch, you might consider adding a bit of garlic in the sauté to enhance the flavor, and perhaps a sprinkle of grated Parmesan cheese before serving for an additional note of richness.

It’s interesting to note that each region of New England might have its own personal variant of this soup. In some places, they prefer to use pancetta or bacon, while in others they opt for olive oil or butter. The presence of cream characterizes and distinguishes it from other versions, like the Manhattan one, which is tomato-based.