Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy new england clam chowder. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Creamy New England Clam Chowder is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Creamy New England Clam Chowder is something which I’ve loved my whole life. They are fine and they look fantastic.
A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. It makes for a much creamier chowder.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare 2 tbsp unsalted butter
- Take 2 piece thick cut bacon, finely diced
- Make ready 1 cup diced onion
- Make ready 1 clove garlic, minced
- Make ready 3 tbsp all-purpose flour
- Prepare 2 cup bottled clam juice
- Get 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
- Get 3 medium potatoes, peeled and diced into medium chunks
- Make ready 1/3 cup heavy cream
- Prepare kosher salt
- Prepare ground black pepper
I got a little adventurous on this one (well, for me anyway). New England Clam Chowder is one of my all-time favorite comfort soups. Just the thought of this soup gives me fierce cravings. 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!
Instructions to make Creamy New England Clam Chowder:
- Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
- Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
- Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
- Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
- Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
- Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
- Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
- When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
- 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.
- Serve with oyster crackers, regular crackers or toasted French bread.
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. I love doubling and tripling this recipe for church and work. You can choose how thick you want your chowder. We like our chowder both ways. This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs!
So that’s going to wrap this up with this special food creamy new england clam chowder recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
