Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, new england clam chowder. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream. Be sure to check out our other wickedly good New. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions).
New England Clam Chowder is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. New England Clam Chowder is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Make ready 8 lb large cherry stone clams
- Take 1 cup dry white wine
- Take 1 cup water
- Make ready 6 slice bacon (quartered)
- Prepare 3 tbsp unsalted butter
- Take 1 leek
- Get 1 small onion (finely chopped)
- Make ready 1 cup finely chopped celery
- Get 6 sprigs fresh thyme
- Prepare 2 bay leaves
- Take 3 clove garlic (finely chopped)
- Prepare 3 cup cubed potatoes
- Take 2 cup heavy cream
- Make ready 1 bunch chopped parsley
- Get 1 butter for garnish
Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. 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. This New England clam chowder is comforting, filling and amazingly delicious!
Instructions 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 Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon. Real New England clam chowder is and always was made with salt pork and only seasoned with salt and pepper. Original clam chowder was also thin in consistency because milk was used. Using fresh clams makes the best New England Clam Chowder and it doesn't take long to make. In a world where most clam chowders would be more aptly named "clam flavored potato soup", finding a morsel of clam is like winning a Toyota Camry.
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