Recipe of Homemade New England Clam Chowder

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, new england clam chowder. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

New England Clam Chowder is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. New England Clam Chowder is something that I’ve loved my whole life. They are fine and they look wonderful.

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. New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream.

To begin with this particular recipe, we must 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. Prepare 4 slices bacon
2. Get 2 Tbsp butter
3. Prepare 2 celery ribs
4. Take 1 large carrot
5. Take 2 leeks, white and light green
6. Prepare 2 russet potatoes
7. Make ready 1 ear sweet corn
8. Get 2 (8 oz) bottles clam juice
9. Make ready 3 (6.5 oz) cans chopped clams
10. Make ready 3 Tbsp flour
11. Get 1 cup heavy cream
12. Take 1 tsp chopped fresh thyme
13. Get 2 Tbsp chopped fresh parsley
14. Prepare 2 bay leaves
15. Get to taste black pepper, cayenne pepper and salt

A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Rinse the clams several times under cold running water. In a large pot over medium heat, cook bacon until crispy.

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!

Rinse the clams several times under cold running water. In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot. Add butter to melt, then add onion and celery. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.

So that’s going to wrap this up for this special food new england clam chowder recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!