Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, new england clam chowder. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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New England Clam Chowder is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. New England Clam Chowder is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make New England Clam Chowder:
- Get 10 strips bacon
- Take 2 tablespoon butter
- Prepare 2 stalks celery chopped
- Get 1 leek fine chopped
- Make ready 1 onion finely chopped
- Take 3 cloves garlic minced
- Get 4 small russet potatoes peeled and diced
- Make ready 1 cup chicken broth
- Make ready 8 0z bottle clam juice
- Prepare 1 teaspoon salt
- Take 1 teaspoon fresh ground black pepper
- Take 1 tablespoon fresh thyme chopped
- Get 1/3 cup flour
- Prepare 2 cups half & half
- Prepare 20 oz canned whole clams drained *give or take based on can
- Prepare leaf Bay
- Get Chopped green onion or chives for garnish
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly.
Instructions to make New England Clam Chowder:
- In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot
- Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon.
- Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
Place potatoes in a large saucepan and cover with water. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Especially her New England clam chowder. It is a white chowder like most New England versions, but unlike the chowders in much of Massachusetts, mom's is soupy and brothy, not thick and creamy. If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a classic, save for the use of bacon instead of salt pork.
So that is going to wrap it up with this special food new england clam chowder recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
