Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, new england clam chowder. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
New England Clam Chowder is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. New England Clam Chowder is something that I have loved my whole life. They are nice and they look wonderful.
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 begin with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 4 slices bacon
- Make ready 2 Tbsp butter
- Get 2 celery ribs
- Prepare 1 large carrot
- Make ready 2 leeks, white and light green
- Take 2 russet potatoes
- Take 1 ear sweet corn
- Make ready 2 (8 oz) bottles clam juice
- Take 3 (6.5 oz) cans chopped clams
- Make ready 3 Tbsp flour
- Make ready 1 cup heavy cream
- Get 1 tsp chopped fresh thyme
- Get 2 Tbsp chopped fresh parsley
- Get 2 bay leaves
- Make ready to taste black pepper, cayenne pepper and salt
Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve. Using fresh clams makes the best New England Clam Chowder and it doesn't take long to make. In a world where most clam chowders would be more aptly named "clam flavored potato soup", finding a morsel of clam is like winning a Toyota Camry. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream.
Steps 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!
Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever. 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. Channel New England with this rich and warming one-pot clam chowder. This New England clam chowder is delicious! Tender clams and potatoes are combined in a creamy broth flavored with clam juice and cream, and a Jack has very strong opinions about what makes a good New England clam chowder.
So that’s going to wrap this up with this special food new england clam chowder recipe. Thank you very much for reading. I’m confident that you can 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!
