Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, new england clam chowder. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
New England Clam Chowder is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. New England Clam Chowder is something which I have 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 begin with this particular recipe, we must prepare a few components. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make New England Clam Chowder:
- Make ready 10 strips bacon
- Get 2 tablespoon butter
- Take 2 stalks celery chopped
- Take 1 leek fine chopped
- Take 1 onion finely chopped
- Prepare 3 cloves garlic minced
- Take 4 small russet potatoes peeled and diced
- Prepare 1 cup chicken broth
- Prepare 8 0z bottle clam juice
- Take 1 teaspoon salt
- Get 1 teaspoon fresh ground black pepper
- Get 1 tablespoon fresh thyme chopped
- Prepare 1/3 cup flour
- Make ready 2 cups half & half
- Take 20 oz canned whole clams drained *give or take based on can
- Get leaf Bay
- Make ready Chopped green onion or chives for garnish
New England clam chowder is an ionic and hearty soup that can be a little intimidating to make at home. Even using fresh clams, this soup is a fun way to enjoy a favorite homemade soup that's creamy, satisfying, and full of amazing flavors!! 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.
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.
What constitutes a true New England clam chowder is a matter of much debate. When the clams are cool enough to handle, remove the meat. 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. 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.
So that is going to wrap it up for this special food new england clam chowder recipe. Thanks so much for your time. I’m confident 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, friends and colleague. Thank you for reading. Go on get cooking!
