Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, new england clam chowder. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
New England Clam Chowder is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. New England Clam Chowder is something that I have loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. 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
- Get 1 cup dry white wine
- Take 1 cup water
- Take 6 slice bacon (quartered)
- Make ready 3 tbsp unsalted butter
- Take 1 leek
- Get 1 small onion (finely chopped)
- Prepare 1 cup finely chopped celery
- Prepare 6 sprigs fresh thyme
- Take 2 bay leaves
- Take 3 clove garlic (finely chopped)
- Prepare 3 cup cubed potatoes
- Make ready 2 cup heavy cream
- Make ready 1 bunch chopped parsley
- Take 1 butter for garnish
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. 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.
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!
Place potatoes in a large saucepan and cover with water. Especially her New England clam chowder. It is a white chowder like most New England versions, but unlike the chowders in much of Massachusetts, mom's is soupy and brothy, not thick and creamy. Clam Chowder is the ultimate comfort food with tender clams, creamy potatoes and of course salty, smoky bacon!. Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite!.
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