New England Clam Chowder
New England Clam Chowder

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, new england clam chowder. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

New England Clam Chowder is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. New England Clam Chowder is something which I’ve 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 particular recipe, we must prepare a few ingredients. You can cook new england clam chowder using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make New England Clam Chowder:
  1. Get 8 lb large cherry stone clams
  2. Prepare 1 cup dry white wine
  3. Get 1 cup water
  4. Prepare 6 slice bacon (quartered)
  5. Prepare 3 tbsp unsalted butter
  6. Make ready 1 leek
  7. Take 1 small onion (finely chopped)
  8. Make ready 1 cup finely chopped celery
  9. Get 6 sprigs fresh thyme
  10. Make ready 2 bay leaves
  11. Prepare 3 clove garlic (finely chopped)
  12. Take 3 cup cubed potatoes
  13. Take 2 cup heavy cream
  14. Prepare 1 bunch chopped parsley
  15. Get 1 butter for garnish

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.

Instructions to make New England Clam Chowder:
  1. 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.
  2. Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer.
  3. 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.
  4. Remove clams from broth and set aside. Discard any that did not open.
  5. In large pot, cook bacon until crispy. Drain all but two tablespoons of grease.
  6. Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown.
  7. Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil.
  8. 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.
  9. Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
  10. Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary.
  11. Serve with a pat of butter and chopped parsley. 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.

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