Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, new england clam chowder. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
New England Clam Chowder is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. New England Clam Chowder is something that 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 get started with this recipe, we must first prepare a few components. You can have new england clam chowder using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make New England Clam Chowder:
- Take 10 strips bacon
- Take 2 tablespoon butter
- Prepare 2 stalks celery chopped
- Prepare 1 leek fine chopped
- Take 1 onion finely chopped
- Make ready 3 cloves garlic minced
- Take 4 small russet potatoes peeled and diced
- Prepare 1 cup chicken broth
- Take 8 0z bottle clam juice
- Prepare 1 teaspoon salt
- Take 1 teaspoon fresh ground black pepper
- Make ready 1 tablespoon fresh thyme chopped
- Get 1/3 cup flour
- Prepare 2 cups half & half
- Prepare 20 oz canned whole clams drained *give or take based on can
- Take leaf Bay
- Take Chopped green onion or chives for garnish
Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve. Google Jasper White's (celebrated Boston Chef) New England Clam Chowder. 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.
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.
Channel New England with this rich and warming one-pot clam chowder. 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. 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 it up for this special food new england clam chowder recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
