Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, new england clam chowder. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
New England Clam Chowder is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. New England Clam Chowder is something that I have loved my entire life. They are fine and they look fantastic.
New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream. Be sure to check out our other wickedly good New. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions).
To get started with this particular recipe, we must first prepare a few components. You can cook new england clam chowder using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make New England Clam Chowder:
- Get 4 slices bacon
- Get 2 Tbsp butter
- Make ready 2 celery ribs
- Make ready 1 large carrot
- Make ready 2 leeks, white and light green
- Prepare 2 russet potatoes
- Take 1 ear sweet corn
- Take 2 (8 oz) bottles clam juice
- Make ready 3 (6.5 oz) cans chopped clams
- Get 3 Tbsp flour
- Get 1 cup heavy cream
- Get 1 tsp chopped fresh thyme
- Get 2 Tbsp chopped fresh parsley
- Get 2 bay leaves
- Take to taste black pepper, cayenne pepper and salt
Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. 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. This New England clam chowder is comforting, filling and amazingly delicious!
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!
This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon. Real New England clam chowder is and always was made with salt pork and only seasoned with salt and pepper. Original clam chowder was also thin in consistency because milk was used. 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.
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