Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, new england clam chowder. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
New England Clam Chowder is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. New England Clam Chowder is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make New England Clam Chowder:
- Take 10 strips bacon
- Prepare 2 tablespoon butter
- Make ready 2 stalks celery chopped
- Make ready 1 leek fine chopped
- Make ready 1 onion finely chopped
- Get 3 cloves garlic minced
- Prepare 4 small russet potatoes peeled and diced
- Prepare 1 cup chicken broth
- Make ready 8 0z bottle clam juice
- Take 1 teaspoon salt
- Take 1 teaspoon fresh ground black pepper
- Take 1 tablespoon fresh thyme chopped
- Get 1/3 cup flour
- Take 2 cups half & half
- Take 20 oz canned whole clams drained *give or take based on can
- Prepare leaf Bay
- Take Chopped green onion or chives for garnish
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 New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night.
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.
Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder. 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 is delicious! Tender clams and potatoes are combined in a creamy broth flavored with clam juice and cream, and a Jack has very strong opinions about what makes a good New England clam chowder. Fresh clams and simple flavors are a must, and the consistency.
So that’s going to wrap it up for this exceptional food new england clam chowder recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
