Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, new england clam chowder. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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.
New England Clam Chowder is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. New England Clam Chowder is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have new england clam chowder using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make New England Clam Chowder:
- Get 4 slices bacon
- Make ready 2 Tbsp butter
- Take 2 celery ribs
- Make ready 1 large carrot
- Get 2 leeks, white and light green
- Take 2 russet potatoes
- Take 1 ear sweet corn
- Prepare 2 (8 oz) bottles clam juice
- Take 3 (6.5 oz) cans chopped clams
- Prepare 3 Tbsp flour
- Make ready 1 cup heavy cream
- Get 1 tsp chopped fresh thyme
- Take 2 Tbsp chopped fresh parsley
- Take 2 bay leaves
- Make ready to taste black pepper, cayenne pepper and salt
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:
- Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.
- Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.
- Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.
- To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.
- Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.
- Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.
- When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.
- Serve with reserved bacon for garnish. Enjoy!
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 exceptional food new england clam chowder recipe. Thank you very much for reading. I am confident you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!
