Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, new england clam chowder. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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.
New England Clam Chowder is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. New England Clam Chowder is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 10 strips bacon
- Get 2 tablespoon butter
- Make ready 2 stalks celery chopped
- Make ready 1 leek fine chopped
- Get 1 onion finely chopped
- Take 3 cloves garlic minced
- Take 4 small russet potatoes peeled and diced
- Make ready 1 cup chicken broth
- Get 8 0z bottle clam juice
- Take 1 teaspoon salt
- Get 1 teaspoon fresh ground black pepper
- Get 1 tablespoon fresh thyme chopped
- Get 1/3 cup flour
- Get 2 cups half & half
- Make ready 20 oz canned whole clams drained *give or take based on can
- Get leaf Bay
- Make ready Chopped green onion or chives for garnish
Now that's how 'chowdah' should taste.it's wicked pissa! 😊 No flour needed. You want to taste your broth, not have it masked with flour & an over abundance of unnecessary flour. 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.
Steps 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.
New England Clam Chowder is hearty, thick, creamy and loaded with tender clams, creamy potatoes and salty, smoky bacon in a rich flavor bursting broth! Homemade Clam Chowder might seem intimidating but you will be AMAZED at just how quick and easy it is to make at home in just one pot. Channel New England with this rich and warming one-pot clam chowder. First time making Clam Chowder I don't have anything bad to say about this recipe as it is my first time making clam chowder. I tried using real clams but the grocery store by my house was out of fresh clams so I went canned.
So that’s going to wrap this up with this exceptional food new england clam chowder recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
