Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, momma's new england clam chowder. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Ellie and I head out for an evening on the water in search of quahog clams. We make a New England Clam Chowder recipe that I grew up eating when I lived in. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook.
Momma's New England clam chowder is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Momma's New England clam chowder is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have momma's new england clam chowder using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Momma's New England clam chowder:
- Get 51 oz can of sea watch chopped clams
- Make ready 4 slice bacon
- Get 1 cup diced onion
- Get 1 cup diced celery
- Take 3 tbsp flour
- Get 3 cup peeled and diced potato
- Get 1/2 quart heavy cream
- Take 3 tbsp butter
- Make ready salt
- Take ground black pepper
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. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! An excellent New England Clam Chowder uses few and simple ingredients but the quality of these ingredients is key.
Instructions to make Momma's New England clam chowder:
- Drain clams and save the juice
- Saute bacon
- Remove bacon and leave the bacon grease in the pan
- Add butter to bacon grease
- Saute onion and celery
- Slowly add flour stirring constantly for 3 minutes
- Add potatoes and clam juice simmer until potatoes are tender
- Add clams and cream
- Simmer until hot
- Add salt and pepper
Remove bay leaf and add cream. I used salt pork as a more traditional New England ingredient. It also doesn't add any smokiness that might come from using bacon and you wouldn't expect in a clam chowder. 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. New England Clam Chowder with Homemade Bread BowlsOh So Delicioso.
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