Publications:

Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

Hungry for some facts on these national estuaries? | Click Here

Massachusetts Bays
Phone: 617.626.1231
Web: www.mass.gov/envir/massbays

New England Clam Chowder (the white kind!)

12 medium clams, chopped
1 stick butter
1 small onion, minced
1 small stick of celery, minced
1 bay leaf
thyme
fennel (optional)
black pepper
3/4 cup flour
3 cups half and half
1 large or 2 medium potatoes, diced (red, with skin)
1 strip of raw bacon or equivalent of salt pork, chopped

Soak clams in slightly salted water just before chopping and save water and shells.
Sauté bacon, onion and celery in butter until onions are soft. Slowly add flour, blending well and cook, stirring, over low heat for 5 minutes, being careful not to brown. Slowly pour about 2 cups of reserved water from clams and 1 cup of half and half, stirring well to prevent clumping. Add bay leaf and dashes of thyme, fennel and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

Add diced potatoes. Simmer 20-30 minutes or until potato is just tender. Stir in the remainder of the half and half.

Remove from heat and add chopped clams. Stir then let sit 1 minute. Makes 10 satisfying servings.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.


The Massachusetts Bays Program is a partnership of local, state, and federal governments, as well as citizens, scientists, educators, and businesses, all united behind a principal mission: the preservation and management of a healthy ecosystem of living resources in Massachusetts and Cape Cod Bays, useable by the public. The Massachusetts Bays region covers over 800 miles of coastline from the tip of Cape Cod Bay to the New Hampshire border, and encompasses 49 coastal communities. The program focuses on building partnerships, promoting local and regional solutions, and developing models that work.