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Here's How April Bloomfield Makes New England-Style Clam Chowder

A summertime classic

Chefs Anita Lo and April Bloomfield collaborate on a classic New England-style clam chowder in a new clip from PBS' hit series Mind of a Chef. Though both chefs enjoy the nuances of a red tomato-based Manhattan-style chowder, they agree that the creamy New England-style version of the soup is their favorite. Bloomfield uses potatoes to thicken the creamy broth instead of flour, and cooks the clams in the cream to keep them plump. She puts a springtime twist on the dish by cooking peas, garlic scapes, and more vegetables from the garden in a pot with bacon. A splash of Sauvignon Blanc adds a "little bit of tartness" to the cut through the heaviness of the soup. Littleneck clams fill out the body of the soup, and each bowl gets a sprinkling of parsley, celery leaves, and lemon zest. Watch the full clip above to learn how Bloomfield and Lo make a belly-filling clam chowder.