Creamy New England Clam Chowder
Creamy New England Clam Chowder

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, creamy new england clam chowder. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Creamy New England Clam Chowder is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Creamy New England Clam Chowder is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook creamy new england clam chowder using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Creamy New England Clam Chowder:
  1. Take 2 tbsp unsalted butter
  2. Make ready 2 piece thick cut bacon, finely diced
  3. Get 1 cup diced onion
  4. Get 1 clove garlic, minced
  5. Get 3 tbsp all-purpose flour
  6. Prepare 2 cup bottled clam juice
  7. Prepare 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
  8. Get 3 medium potatoes, peeled and diced into medium chunks
  9. Get 1/3 cup heavy cream
  10. Prepare kosher salt
  11. Make ready ground black pepper
Steps to make Creamy New England Clam Chowder:
  1. Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
  2. Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
  3. Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
  4. Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
  5. Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
  6. Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
  7. Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
  8. When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
  9. 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.
  10. Serve with oyster crackers, regular crackers or toasted French bread.

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