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A creamy soup rich with the flavor of clams — the classic dish of a cold New England fishing town.
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Believed to have originated in the 17th century, when settlers from England and France used clams caught near Boston to make this soup, combining European stew techniques with ingredients found in the New World. The word "chowder" is thought to derive from the French "chaudière," meaning a large cauldron. While New England style is a creamy white soup built on milk and cream, New York's version uses a tomato base instead — a fun regional contrast.
Cut the potato into 1.5cm cubes; mince the onion and celery; cut the bacon into strips.
Heat butter in a pot and cook the bacon to render its fat.
Add the onion and celery and sauté until softened.
Sprinkle in the flour and stir-fry until the raw flour smell disappears.
Add the canned clams (with their juice), potato, and enough water to cover; simmer until the potato is tender.
Add the milk and warm through, seasoning with salt and pepper to finish.