Creamy New England Clam Chowder
Creamy New England Clam Chowder

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, creamy new england clam chowder. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Add clam juice from both cans. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, and dill weed.

Creamy New England Clam Chowder is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Creamy New England Clam Chowder is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have creamy new england clam chowder using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Creamy New England Clam Chowder:
  1. Prepare 2 tbsp unsalted butter
  2. Make ready 2 piece thick cut bacon, finely diced
  3. Make ready 1 cup diced onion
  4. Take 1 clove garlic, minced
  5. Take 3 tbsp all-purpose flour
  6. Prepare 2 cup bottled clam juice
  7. Take 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
  8. Get 3 medium potatoes, peeled and diced into medium chunks
  9. Take 1/3 cup heavy cream
  10. Take kosher salt
  11. Make ready ground black pepper

I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness. A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on papertowels.

Steps to make Creamy New England Clam Chowder:
  1. Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
  2. Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
  3. Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
  4. Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
  5. Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
  6. Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
  7. Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
  8. When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
  9. Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good.
  10. Serve with oyster crackers, regular crackers or toasted French bread.

This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs! Perfect for cooler temperatures, and super easy to make. Gorgeously thick and hearty, served with some crusty bread, or some crackers. This clam chowder recipe is decadent, rich and thick. Tips for making New England Clam Chowder.

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