New England Clam Chowder
New England Clam Chowder

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, new england clam chowder. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

New England Clam Chowder is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. New England Clam Chowder is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

To get started with this particular recipe, we must first prepare a few components. You can have new england clam chowder using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make New England Clam Chowder:
  1. Prepare 4 slices bacon
  2. Make ready 2 Tbsp butter
  3. Make ready 2 celery ribs
  4. Take 1 large carrot
  5. Prepare 2 leeks, white and light green
  6. Make ready 2 russet potatoes
  7. Make ready 1 ear sweet corn
  8. Prepare 2 (8 oz) bottles clam juice
  9. Take 3 (6.5 oz) cans chopped clams
  10. Take 3 Tbsp flour
  11. Take 1 cup heavy cream
  12. Make ready 1 tsp chopped fresh thyme
  13. Take 2 Tbsp chopped fresh parsley
  14. Make ready 2 bay leaves
  15. Get to taste black pepper, cayenne pepper and salt

Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve. Google Jasper White's (celebrated Boston Chef) New England Clam Chowder. Now that's how 'chowdah' should taste.it's wicked pissa! 😊 No flour needed. You want to taste your broth, not have it masked with flour & an over abundance of unnecessary flour.

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!

Channel New England with this rich and warming one-pot clam chowder. New England Clam Chowder is hearty, thick, creamy and loaded with tender clams, creamy potatoes and salty, smoky bacon in a rich flavor bursting broth! Homemade Clam Chowder might seem intimidating but you will be AMAZED at just how quick and easy it is to make at home in just one pot. First time making Clam Chowder I don't have anything bad to say about this recipe as it is my first time making clam chowder. I tried using real clams but the grocery store by my house was out of fresh clams so I went canned.

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