How to Prepare Super Quick Homemade New England Clam Chowder

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, new england clam chowder. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

New England Clam Chowder is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. New England Clam Chowder is something which I have loved my whole life. They are nice and they look wonderful.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make New England Clam Chowder:

1. Prepare 10 strips bacon
2. Get 2 tablespoon butter
3. Take 2 stalks celery chopped
4. Get 1 leek fine chopped
5. Take 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. Prepare 8 0z bottle clam juice
10. Make ready 1 teaspoon salt
11. Take 1 teaspoon fresh ground black pepper
12. Get 1 tablespoon fresh thyme chopped
13. Make ready 1/3 cup flour
14. Make ready 2 cups half & half
15. Take 20 oz canned whole clams drained *give or take based on can
16. Take leaf Bay
17. Make ready Chopped green onion or chives for garnish

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. Place potatoes in a large saucepan and cover with water.

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.

Stir in the flour to distribute evenly. Place potatoes in a large saucepan and cover with water. Meanwhile, in a Dutch oven, saute onions in butter until tender. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Classic New England Clam Chowder If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a classic, save for the use of bacon instead of salt pork.

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