Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, new england clam chowder. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
New England Clam Chowder is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. New England Clam Chowder is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make New England Clam Chowder:
- Prepare 10 strips bacon
- Make ready 2 tablespoon butter
- Prepare 2 stalks celery chopped
- Prepare 1 leek fine chopped
- Make ready 1 onion finely chopped
- Make ready 3 cloves garlic minced
- Get 4 small russet potatoes peeled and diced
- Make ready 1 cup chicken broth
- Make ready 8 0z bottle clam juice
- Make ready 1 teaspoon salt
- Take 1 teaspoon fresh ground black pepper
- Get 1 tablespoon fresh thyme chopped
- Get 1/3 cup flour
- Take 2 cups half & half
- Prepare 20 oz canned whole clams drained *give or take based on can
- Get leaf Bay
- Take 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.
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