Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, new england clam chowder. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
New England Clam Chowder is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. New England Clam Chowder is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make New England Clam Chowder:
- Make ready 10 strips bacon
- Prepare 2 tablespoon butter
- Make ready 2 stalks celery chopped
- Make ready 1 leek fine chopped
- Take 1 onion finely chopped
- Prepare 3 cloves garlic minced
- Make ready 4 small russet potatoes peeled and diced
- Prepare 1 cup chicken broth
- Prepare 8 0z bottle clam juice
- Prepare 1 teaspoon salt
- Make ready 1 teaspoon fresh ground black pepper
- Prepare 1 tablespoon fresh thyme chopped
- Prepare 1/3 cup flour
- Prepare 2 cups half & half
- Prepare 20 oz canned whole clams drained *give or take based on can
- Make ready leaf Bay
- Make ready Chopped green onion or chives for garnish
Steps to make New England Clam Chowder:
- 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
- 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.
- 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.
- 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.
- Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
So that is going to wrap this up for this exceptional food new england clam chowder recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
