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Best New England Clam Chowder Recipe

Cook crispy bacon in a pot, set aside, and keep the bacon fat.Sauté onion, celery, and garlic in the bacon fat until translucent.Stir in flour for a roux.Add potatoes, broth, bay leaf, and thyme; simmer until potatoes are tender.Mix in clams, their juice, and heavy cream; heat without boiling.
Season, remove the bay leaf, and add melted butter.Serve with crispy bacon and fresh parsley for garnish. Enjoy

Best New England Clam Chowder Recipe

New England clam chowder is a creamy and hearty soup known for its rich flavor and tender chunks of clams. Here's a delicious and classic recipe for New England clam chowder
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 cups chopped clams fresh or canned
  • 4 slices of bacon chopped
  • 1 medium onion finely chopped
  • 2 celery stalks finely chopped
  • 2 cloves garlic minced
  • 2 cups peeled and diced potatoes
  • 2 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 2 cups heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Oyster crackers optional, for serving

Instructions
 

Cook the Bacon:

  • In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon from the pot, and place it on a paper towel to drain. Leave the bacon fat in the pot.

Sauté the Aromatics:

  • Add the chopped onion, celery, and minced garlic to the pot with the bacon fat. Sauté these ingredients over medium heat until they become translucent, which should take about 5 minutes.

Make a Roux:

  • Stir in the all-purpose flour and cook for an additional 2-3 minutes, stirring constantly. This will help thicken the chowder.

Add the Potatoes and Broth:

  • Toss in the diced potatoes, chicken or vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil, and then reduce the heat to low. Let it simmer until the potatoes become tender, which usually takes about 15-20 minutes.

Incorporate Clams and Cream:

  • Stir in the chopped clams along with their juice. Then, add the heavy cream. Allow the chowder to heat through, but be cautious not to let it come to a boil, as this could cause the cream to curdle.

Season to Taste:

  • Season the chowder with salt and black pepper according to your taste preferences. Keep in mind that both canned clams and bacon can be salty, so be mindful of how much additional salt you add.

Remove the Bay Leaf:

  • Find and remove the bay leaf from the chowder, and discard it.

Add Butter:

  • In a separate small pan, melt the butter over low heat. Once melted, pour the butter into the chowder. This added butter will enhance the richness of the soup.

Serve and Garnish:

  • Ladle the New England clam chowder into bowls. Garnish each serving with the crispy bacon pieces and fresh parsley. You can also serve it with oyster crackers on the side.
Keyword Best New England Clam Chowder Recipe

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