Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, new england clam chowder. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams but I'm sure they are similar to fresh.
New England Clam Chowder is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. New England Clam Chowder is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make New England Clam Chowder:
- Prepare 10 strips bacon
- Make ready 2 tablespoon butter
- Take 2 stalks celery chopped
- Get 1 leek fine chopped
- Make ready 1 onion finely chopped
- Make ready 3 cloves garlic minced
- Take 4 small russet potatoes peeled and diced
- Get 1 cup chicken broth
- Take 8 0z bottle clam juice
- Get 1 teaspoon salt
- Make ready 1 teaspoon fresh ground black pepper
- Prepare 1 tablespoon fresh thyme chopped
- Prepare 1/3 cup flour
- Prepare 2 cups half & half
- Get 20 oz canned whole clams drained *give or take based on can
- Take leaf Bay
- Make ready Chopped green onion or chives for garnish
This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds!
Instructions to make New England Clam Chowder:
- In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot
- Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon.
- Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream. Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever.
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