New England Clam Chowder
New England Clam Chowder

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, new england clam chowder. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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New England Clam Chowder is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. New England Clam Chowder is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make New England Clam Chowder:
  1. Make ready 10 strips bacon
  2. Take 2 tablespoon butter
  3. Make ready 2 stalks celery chopped
  4. Make ready 1 leek fine chopped
  5. Take 1 onion finely chopped
  6. Prepare 3 cloves garlic minced
  7. Get 4 small russet potatoes peeled and diced
  8. Get 1 cup chicken broth
  9. Get 8 0z bottle clam juice
  10. Prepare 1 teaspoon salt
  11. Prepare 1 teaspoon fresh ground black pepper
  12. Take 1 tablespoon fresh thyme chopped
  13. Get 1/3 cup flour
  14. Take 2 cups half & half
  15. Prepare 20 oz canned whole clams drained *give or take based on can
  16. Make ready leaf Bay
  17. Make ready 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:
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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