Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, new england clam chowder. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
New England Clam Chowder is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. New England Clam Chowder is something that I have loved my whole life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook new england clam chowder using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make New England Clam Chowder:
- Make ready 4 slices bacon
- Get 2 Tbsp butter
- Get 2 celery ribs
- Make ready 1 large carrot
- Prepare 2 leeks, white and light green
- Get 2 russet potatoes
- Make ready 1 ear sweet corn
- Take 2 (8 oz) bottles clam juice
- Take 3 (6.5 oz) cans chopped clams
- Prepare 3 Tbsp flour
- Prepare 1 cup heavy cream
- Make ready 1 tsp chopped fresh thyme
- Make ready 2 Tbsp chopped fresh parsley
- Prepare 2 bay leaves
- Get to taste black pepper, cayenne pepper and salt
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!
Steps to make New England Clam Chowder:
- Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.
- Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.
- Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.
- To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.
- Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.
- Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.
- When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.
- Serve with reserved bacon for garnish. Enjoy!
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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