Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, new england clam chowder. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
New England Clam Chowder is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. New England Clam Chowder is something that I have loved my whole life. They are fine 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 begin with this 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 it.
The ingredients needed to make New England Clam Chowder:
- Get 4 slices bacon
- Make ready 2 Tbsp butter
- Take 2 celery ribs
- Get 1 large carrot
- Get 2 leeks, white and light green
- Get 2 russet potatoes
- Make ready 1 ear sweet corn
- Take 2 (8 oz) bottles clam juice
- Make ready 3 (6.5 oz) cans chopped clams
- Take 3 Tbsp flour
- Take 1 cup heavy cream
- Prepare 1 tsp chopped fresh thyme
- Prepare 2 Tbsp chopped fresh parsley
- Take 2 bay leaves
- Make ready to taste black pepper, cayenne pepper and salt
Channel New England with this rich and warming one-pot clam chowder. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! Today, New England Clam Chowder is still served at Ye Olde Union Oyster House in Boston, the nation's oldest continuously operating restaurant, where it has been on. The early New England clam chowders were usually made with fish and it wasn't until the last hundred years or so that the clam, and other shellfish, took By the way, if you like your chowder on the thicker side you can mash some of the cooked potatoes into the soup before finishing the chowder.
Instructions 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!
This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. 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. If the chowder is too thick, thin down with some milk. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream.
So that’s going to wrap it up with this special food new england clam chowder recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
