New England Clam Chowder

From The Berghoff Family Cookbook

Makes 3 quarts/Serves 8 to 12

New England Clam Chowder appeared on Berghoff’s 1914 menu. Was it made the same way as we make it today? No way. While today’s recipe uses heavy cream—1 1/2 cups for 3 quarts of soup, not too bad—the biggest part of the liquid is clam juice or homemade fish broth. In the good old days, it was all cream. And the oyster stew on the same menu could be ordered made with milk or cream. And customers could even order a side of a bowl of cream.

3 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 medium-size leek, split, cleaned, trimmed, and sliced thinly
3 tablespoons all-purpose flour
6 cups clam juice or fish broth (page 67)
2 sprigs fresh thyme
2 bay leaves
2 cups chopped clams
2 cups diced potatoes
1 1/2 cups heavy cream
Salt and ground white pepper
Oyster crackers, for garnish
Fresh thyme, for garnish
Hot red pepper sauce (optional)

In a heavy 4-quart saucepan, heat the oil; add the onions, celery, and leeks, and sauté for 3 to 4 minutes. Add the flour and cook for 1 to 2 minutes, stirring often.

Add the clam juice, thyme, and bay leaves, and bring to a boil. Add the chopped clams and diced potatoes, decrease the heat, and simmer the chowder for 35 to 40 minutes, or until the potatoes are tender. Remove the bay leaves.

Add the heavy cream to the soup. Season with salt and pepper.

To serve: Ladle the soup into individual bowls, 1 to 1 1/2 cups per serving, and garnish with oyster crackers and fresh thyme. Serve with hot pepper sauce, if desired.