Newport Clam Chowder: A Creamy, Coastal Delight

Newport Clam Chowder is a delightful variation on the classic New England clam chowder, offering a unique twist with its distinct flavor profile and slightly thinner consistency. Originating from Newport, Rhode Island, this chowder emphasizes the natural sweetness of the clams and often incorporates additions like potatoes, onions, and sometimes a touch of sherry or dry white wine. This recipe guides you through creating an authentic Newport Clam Chowder that will transport you to the breezy shores of the Ocean State.

## What Makes Newport Clam Chowder Special?

While similar to its Boston counterpart, Newport Clam Chowder stands out due to a few key differences:

* **Lighter Cream Base:** Newport Chowder typically uses less heavy cream, resulting in a lighter, more broth-like consistency that allows the clam flavor to shine through.
* **Emphasis on Clam Broth:** The quality and quantity of clam broth are paramount. Using fresh, high-quality clam broth or homemade clam stock significantly enhances the overall taste.
* **Optional Sherry or White Wine:** A splash of dry sherry or white wine is often added for depth and complexity, complementing the briny flavors of the clams.
* **Simple Ingredients:** The focus is on fresh, high-quality ingredients, letting the natural flavors speak for themselves. Unlike some variations, Newport Chowder typically avoids ingredients like bacon or thickeners.

## The Perfect Newport Clam Chowder Recipe

This recipe aims to capture the authentic flavors of Newport Clam Chowder. Feel free to adjust the seasonings and ingredients to your preference.

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

### Ingredients:

* 4 slices of bacon, diced (optional, for added smokiness. Omit for a purist version)
* 1 large onion, finely chopped
* 2 stalks celery, finely chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 4 cups clam juice (fresh or bottled, high-quality)
* 2 cups peeled and diced Yukon Gold potatoes (about 2 medium potatoes)
* 1 teaspoon dried thyme
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 2 pounds fresh clams, shucked, with their liquor reserved (or 2 cans (10 ounces each) chopped clams, drained, with their juice reserved)
* 1 cup heavy cream (or half-and-half for a lighter version)
* 1/4 cup dry sherry or dry white wine (optional)
* 2 tablespoons butter
* Fresh parsley, chopped, for garnish
* Oyster crackers, for serving

### Equipment

* Large pot or Dutch oven
* Sharp knife
* Cutting board
* Measuring cups and spoons

### Instructions

**1. Prepare the Base:**

* If using bacon, cook the diced bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot. If not using bacon, melt the butter in the pot.
* Add the chopped onion and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

**2. Create the Roux:**

* Sprinkle the flour over the vegetables in the pot. Stir continuously for 1-2 minutes to cook the flour and create a roux. This will help thicken the chowder slightly.

**3. Add the Liquids:**

* Gradually whisk in the clam juice, ensuring no lumps form. Add the reserved clam liquor from the shucked clams (or canned clams). If you don’t have enough clam liquor to equal 4 cups, supplement with additional clam juice or water.
* Add the diced potatoes, dried thyme, salt, and pepper to the pot. Bring the mixture to a simmer.

**4. Simmer the Chowder:**

* Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.

**5. Add the Clams:**

* If using fresh clams, roughly chop them. Add the chopped clams to the chowder. Simmer for another 5-7 minutes, or until the clams are cooked through and opaque. Be careful not to overcook the clams, as they can become rubbery.
* If using canned clams, add them to the chowder during the last 2-3 minutes of cooking, just to heat them through. Avoid overcooking canned clams.

**6. Finish the Chowder:**

* Stir in the heavy cream (or half-and-half) and sherry or white wine (if using). Heat through gently, but do not boil.
* Taste and adjust the seasonings as needed. Add more salt and pepper to your preference.

**7. Serve:**

* Ladle the Newport Clam Chowder into bowls.
* Garnish with fresh chopped parsley and the reserved cooked bacon (if using).
* Serve hot with oyster crackers on the side.

## Tips for the Best Newport Clam Chowder

* **Use Fresh, High-Quality Clams:** Fresh clams will provide the best flavor. If using canned clams, opt for a reputable brand and drain them well.
* **Don’t Overcook the Clams:** Overcooked clams become tough and rubbery. Cook them just until they are opaque and firm.
* **Control the Thickness:** For a thicker chowder, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. However, traditional Newport Clam Chowder is typically thinner.
* **Adjust the Seasoning:** Taste the chowder throughout the cooking process and adjust the salt, pepper, and thyme to your preference. The clam broth can be naturally salty, so be mindful of the salt content.
* **Use Good Quality Clam Juice:** The flavor of your chowder depends greatly on the clam juice you use. Look for clam juice with a clean, briny flavor.
* **Make it Ahead:** Newport Clam Chowder can be made a day ahead and refrigerated. The flavors will meld together even more overnight. Gently reheat before serving.
* **Spice it Up:** For a bit of heat, add a pinch of red pepper flakes to the chowder while simmering.
* **Add Vegetables:** Some variations include other vegetables such as carrots or leeks. Feel free to experiment and add your favorite vegetables.
* **Consider alternative thickeners:** Instead of flour, consider using arrowroot starch for a gluten free option. Mix 1 tablespoon arrowroot with 2 tablespoons of cold water to create a slurry and add during the last few minutes of cooking. This will provide a thickening effect without compromising flavor or dietary restrictions.

## Variations on Newport Clam Chowder

While the classic recipe is delicious on its own, here are a few variations you can try:

* **Spicy Newport Clam Chowder:** Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a spicy kick.
* **Smoked Paprika Newport Clam Chowder:** Add 1/2 teaspoon of smoked paprika to the chowder for a smoky flavor.
* **Corn and Potato Newport Clam Chowder:** Add 1 cup of frozen corn kernels to the chowder along with the potatoes for added sweetness and texture.
* **Seafood Medley Newport Clam Chowder:** Add other seafood, such as shrimp or scallops, to the chowder along with the clams for a richer seafood flavor.
* **Gluten-Free Newport Clam Chowder:** Use a gluten-free flour blend or cornstarch as a thickening agent instead of all-purpose flour.
* **Dairy-Free Newport Clam Chowder:** Substitute the heavy cream with coconut milk or cashew cream for a dairy-free option. Note that this will alter the flavor slightly.

## Serving Suggestions

Newport Clam Chowder is a hearty and satisfying meal on its own, but here are a few serving suggestions to elevate your dining experience:

* **Oyster Crackers:** Serve with a generous portion of oyster crackers for dipping and crunch.
* **Crusty Bread:** A slice of crusty bread or sourdough is perfect for soaking up the delicious broth.
* **Side Salad:** A light and refreshing side salad, such as a mixed green salad with a vinaigrette dressing, complements the richness of the chowder.
* **Grilled Cheese Sandwich:** Pair with a grilled cheese sandwich for a classic comfort food combination.
* **Lemon Wedges:** Serve with lemon wedges for a bright and zesty flavor boost.
* **Newport-Style Stuffies:** For a truly Rhode Island experience, serve alongside Newport-style stuffies (stuffed quahog clams).

## Storing and Reheating

**Storing:**

* Allow the chowder to cool completely before storing it in an airtight container in the refrigerator.
* Newport Clam Chowder can be stored in the refrigerator for up to 3 days.

**Reheating:**

* Gently reheat the chowder in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cream to curdle.
* Alternatively, you can reheat the chowder in the microwave. Heat in 1-minute intervals, stirring in between, until heated through.

**Freezing:**

* While you can freeze Newport Clam Chowder, the texture of the potatoes and cream may change upon thawing. The cream may separate and the potatoes may become mushy.
* If you choose to freeze the chowder, allow it to cool completely before transferring it to a freezer-safe container. Leave some headspace in the container, as the liquid will expand during freezing.
* Thaw the chowder in the refrigerator overnight before reheating.

## The History of Clam Chowder

The origins of clam chowder can be traced back to the northeastern United States, particularly New England, where it has been a staple dish for centuries. The exact origins are somewhat murky, but it’s believed that early settlers adapted European fish soups and stews, incorporating readily available local ingredients such as clams, potatoes, and onions.

Different regional variations of clam chowder emerged over time, each with its unique characteristics:

* **New England Clam Chowder:** The most well-known version, characterized by its creamy base, potatoes, onions, and clams. Some recipes also include salt pork or bacon for added flavor.
* **Manhattan Clam Chowder:** A tomato-based chowder with vegetables such as carrots, celery, and bell peppers. This version is often considered controversial among New England chowder purists.
* **Rhode Island Clam Chowder:** A clear-broth chowder that emphasizes the natural flavor of the clams. It typically includes potatoes, onions, and sometimes bacon or quahog clams.
* **Newport Clam Chowder:** A lighter, cream-based chowder that falls somewhere between New England and Rhode Island chowders. It features a thinner consistency and often includes sherry or white wine.

The popularity of clam chowder spread throughout the United States and beyond, with variations adapted to local tastes and ingredients. Today, clam chowder remains a beloved comfort food, enjoyed in restaurants and homes alike.

## Nutritional Information (approximate, per serving)

* Calories: 350-450
* Protein: 20-25g
* Fat: 20-30g
* Carbohydrates: 25-35g
* Fiber: 2-4g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use canned clams instead of fresh clams?**

A: Yes, you can use canned clams if fresh clams are not available. Drain the clams and reserve the juice. Add the juice to the chowder along with the clam juice.

**Q: Can I make this chowder gluten-free?**

A: Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickening agent.

**Q: Can I make this chowder dairy-free?**

A: Yes, substitute the heavy cream with coconut milk or cashew cream. Keep in mind that this will alter the flavor slightly.

**Q: How long does Newport Clam Chowder last in the refrigerator?**

A: Newport Clam Chowder can be stored in the refrigerator for up to 3 days.

**Q: Can I freeze Newport Clam Chowder?**

A: While you can freeze Newport Clam Chowder, the texture of the potatoes and cream may change upon thawing. The cream may separate and the potatoes may become mushy. It is best consumed fresh.

**Q: What are good side dishes to serve with Newport Clam Chowder?**

A: Oyster crackers, crusty bread, a side salad, or a grilled cheese sandwich are all great options.

**Q: Can I add other seafood to this chowder?**

A: Yes, you can add other seafood, such as shrimp or scallops, for a richer seafood flavor.

**Q: Can I make this chowder ahead of time?**

A: Yes, Newport Clam Chowder can be made a day ahead and refrigerated. The flavors will meld together even more overnight. Gently reheat before serving.

**Q: What if my chowder is too thick?**

A: Add more clam juice or water to thin it out.

**Q: What if my chowder is too thin?**

A: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add the slurry to the chowder during the last few minutes of cooking. Stir continuously until the chowder thickens.

Enjoy this delicious Newport Clam Chowder, a taste of New England’s coastal culinary heritage!