{"id":461,"date":"2025-08-06T16:23:27","date_gmt":"2025-08-06T16:23:27","guid":{"rendered":"https:\/\/www.podsnap.org\/sown\/?p=461"},"modified":"2025-08-06T16:23:27","modified_gmt":"2025-08-06T16:23:27","slug":"jacques-pepin-clam-chowdah","status":"publish","type":"post","link":"https:\/\/www.podsnap.org\/sown\/2025\/08\/06\/jacques-pepin-clam-chowdah\/","title":{"rendered":"Jacques P\u00e9pin Clam Chowdah"},"content":{"rendered":"<p>(Copied with grateful appreciation from <a href=\"https:\/\/newenglandhistoricalsociety.com\/clam-chowder-howard-johnson-jacques-pepin-way\/\" target=\"_blank\" rel=\"noopener\">https:\/\/newenglandhistoricalsociety.com\/clam-chowder-howard-johnson-jacques-pepin-way\/<\/a>)<\/p>\n<div class=\"post-entry blockquote-style-1\">\n<div id=\"penci-post-entry-inner\" class=\"inner-post-entry entry-content\">\n<div id=\"attachment_32873\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-32873 size-medium\" src=\"https:\/\/newenglandhistoricalsociety.com\/wp-content\/uploads\/2019\/11\/jacques-pepin-2006-300x237.jpg\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" srcset=\"https:\/\/newenglandhistoricalsociety.com\/wp-content\/uploads\/2019\/11\/jacques-pepin-2006-300x237.jpg 300w, https:\/\/newenglandhistoricalsociety.com\/wp-content\/uploads\/2019\/11\/jacques-pepin-2006.jpg 500w\" alt=\"jacques-pepin\" width=\"300\" height=\"237\" aria-describedby=\"caption-attachment-32873\" \/><\/p>\n<p id=\"caption-attachment-32873\" class=\"wp-caption-text\">Jacques Pepin<\/p>\n<\/div>\n<p>\u201cFried clams and New England clam chowder were popular menu items at Howard Johnson\u2019s, and I soon learned to love them,\u201d wrote Pepin, who now lives in\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Madison,_Connecticut\">Madison, Conn<\/a>.<\/p>\n<p>He then made the chowder was in 3,000-gallon amounts, but he reproduced the taste with this recipe \u2013 \u201cwhen a bit of Howard Johnson\u2019s nostalgia creeps in.\u201d<\/p>\n<h2>Clam Chowder the Jacques Pepin Way<\/h2>\n<p>5 quahog clams or 10 to 12 large cherrystone clams<br \/>\n4 cups water<br \/>\n4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about \u00be cup)<br \/>\n1 tablespoon good olive oil<br \/>\n1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1-1\/2 cups)<br \/>\n2 teaspoons chopped garlic<br \/>\n1 tablespoon all-purpose flour<br \/>\n2 sprigs fresh thyme<br \/>\n2-1\/4 cups Yukon Gold potatoes, peeled and cut into \u00bd-inch dice (one pound)<br \/>\n1 cup light cream<br \/>\n1 cup milk<br \/>\n\u00bc teaspoon freshly ground black pepper<\/p>\n<h3>Directions<\/h3>\n<p>Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Then drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into 1\/2 \u2013inch pieces (1-1\/2 cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 2-1\/2 cups of stock.) Set aside the stock and the clams.<\/p>\n<p>Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boild for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute.\u00a0 Then add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours.<\/p>\n<p>At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)<\/p>\n<p>\u00a9 2015 New England Historical Society<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>(Copied with grateful appreciation from https:\/\/newenglandhistoricalsociety.com\/clam-chowder-howard-johnson-jacques-pepin-way\/) Jacques Pepin \u201cFried clams and New England clam chowder were popular menu items at Howard Johnson\u2019s, and I soon learned to love them,\u201d wrote Pepin, who now lives in\u00a0Madison, Conn. He then made the chowder was in 3,000-gallon amounts, but he reproduced the taste with this recipe \u2013 \u201cwhen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[20],"tags":[174,175,173,176],"class_list":["post-461","post","type-post","status-publish","format-standard","category-history","tag-clam-chowder","tag-howard-johnsons","tag-jacques-pepin","tag-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jacques P\u00e9pin Clam Chowdah | podsnap&#039;s own<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.podsnap.org\/sown\/2025\/08\/06\/jacques-pepin-clam-chowdah\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jacques P\u00e9pin Clam Chowdah | podsnap&#039;s own\" \/>\n<meta property=\"og:description\" content=\"(Copied with grateful appreciation from https:\/\/newenglandhistoricalsociety.com\/clam-chowder-howard-johnson-jacques-pepin-way\/) Jacques Pepin \u201cFried clams and New England clam chowder were popular menu items at Howard Johnson\u2019s, and I soon learned to love them,\u201d wrote Pepin, who now lives in\u00a0Madison, Conn. 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