Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, new england clam chowder. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
New England Clam Chowder is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. New England Clam Chowder is something that I’ve loved my entire 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.
To get started with this particular recipe, we have to prepare a few components. You can cook new england clam chowder using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make New England Clam Chowder:
- Make ready 4 slices bacon
- Prepare 2 Tbsp butter
- Prepare 2 celery ribs
- Make ready 1 large carrot
- Get 2 leeks, white and light green
- Prepare 2 russet potatoes
- Get 1 ear sweet corn
- Prepare 2 (8 oz) bottles clam juice
- Take 3 (6.5 oz) cans chopped clams
- Make ready 3 Tbsp flour
- Prepare 1 cup heavy cream
- Make ready 1 tsp chopped fresh thyme
- Make ready 2 Tbsp chopped fresh parsley
- Take 2 bay leaves
- Make ready to taste black pepper, cayenne pepper and salt
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.
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!
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 reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
