Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, new england clam chowder. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
New England Clam Chowder is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. New England Clam Chowder is something that I have loved my whole 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 have to prepare a few components. You can cook new england clam chowder using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make New England Clam Chowder:
- Get 8 lb large cherry stone clams
- Make ready 1 cup dry white wine
- Prepare 1 cup water
- Get 6 slice bacon (quartered)
- Take 3 tbsp unsalted butter
- Make ready 1 leek
- Prepare 1 small onion (finely chopped)
- Take 1 cup finely chopped celery
- Get 6 sprigs fresh thyme
- Make ready 2 bay leaves
- Take 3 clove garlic (finely chopped)
- Get 3 cup cubed potatoes
- Take 2 cup heavy cream
- Take 1 bunch chopped parsley
- Make ready 1 butter 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:
- Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes.
- Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer.
- Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now.
- Remove clams from broth and set aside. Discard any that did not open.
- In large pot, cook bacon until crispy. Drain all but two tablespoons of grease.
- Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown.
- Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil.
- Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth.
- Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
- Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary.
- Serve with a pat of butter and chopped parsley. Enjoy!
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 reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
