Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, new england clam chowder. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams but I'm sure they are similar to fresh.
New England Clam Chowder is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. New England Clam Chowder is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook new england clam chowder using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make New England Clam Chowder:
- Prepare 8 lb large cherry stone clams
- Prepare 1 cup dry white wine
- Take 1 cup water
- Get 6 slice bacon (quartered)
- Prepare 3 tbsp unsalted butter
- Prepare 1 leek
- Prepare 1 small onion (finely chopped)
- Take 1 cup finely chopped celery
- Make ready 6 sprigs fresh thyme
- Make ready 2 bay leaves
- Prepare 3 clove garlic (finely chopped)
- Prepare 3 cup cubed potatoes
- Prepare 2 cup heavy cream
- Take 1 bunch chopped parsley
- Take 1 butter for garnish
This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick. This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night.
Steps to make New England Clam Chowder:
- Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes.
- Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer.
- Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now.
- Remove clams from broth and set aside. Discard any that did not open.
- In large pot, cook bacon until crispy. Drain all but two tablespoons of grease.
- Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown.
- Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil.
- Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth.
- Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
- Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary.
- Serve with a pat of butter and chopped parsley. Enjoy!
This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder. The early New England clam chowders were usually made with fish and it wasn't until the last hundred years or so that the clam, and other shellfish, took By the way, if you like your chowder on the thicker side you can mash some of the cooked potatoes into the soup before finishing the chowder. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream.
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