New England Clam Chowder
New England Clam Chowder

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, new england clam chowder. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

New England Clam Chowder is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. New England Clam Chowder is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have new england clam chowder using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make New England Clam Chowder:
  1. Get 4 slices bacon
  2. Get 2 Tbsp butter
  3. Take 2 celery ribs
  4. Make ready 1 large carrot
  5. Get 2 leeks, white and light green
  6. Take 2 russet potatoes
  7. Prepare 1 ear sweet corn
  8. Make ready 2 (8 oz) bottles clam juice
  9. Make ready 3 (6.5 oz) cans chopped clams
  10. Prepare 3 Tbsp flour
  11. Prepare 1 cup heavy cream
  12. Get 1 tsp chopped fresh thyme
  13. Get 2 Tbsp chopped fresh parsley
  14. Prepare 2 bay leaves
  15. Take to taste black pepper, cayenne pepper and salt
Instructions to make New England Clam Chowder:
  1. 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.
  2. 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.
  3. Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.
  4. To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.
  5. Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.
  6. 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.
  7. 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.
  8. Serve with reserved bacon for garnish. Enjoy!

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