New England Clam Chowder
New England Clam Chowder

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, new england clam chowder. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

New England Clam Chowder is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. New England Clam Chowder is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you cook 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. Get 1 onion finely chopped
  6. Get 3 cloves garlic minced
  7. Take 4 small russet potatoes peeled and diced
  8. Get 1 cup chicken broth
  9. Take 8 0z bottle clam juice
  10. Make ready 1 teaspoon salt
  11. Take 1 teaspoon fresh ground black pepper
  12. Take 1 tablespoon fresh thyme chopped
  13. Get 1/3 cup flour
  14. Make ready 2 cups half & half
  15. Get 20 oz canned whole clams drained *give or take based on can
  16. Get leaf Bay
  17. Get Chopped green onion or chives for garnish
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.

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