Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, creamy new england clam chowder. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
New England clam chowder is an ionic and hearty soup that can be a little intimidating to make at home. Even using fresh clams, this soup is Clam chowder is an all-time favorite of mine… so creamy, flavorful, yet it still tastes fresh. I got a little adventurous on this one (well, for me anyway). Try this clam chowder recipe and get more comfort food recipes and ideas from Food.com.
Creamy New England Clam Chowder is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Creamy New England Clam Chowder is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy new england clam chowder using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Creamy New England Clam Chowder:
- Take 2 tbsp unsalted butter
- Take 2 piece thick cut bacon, finely diced
- Take 1 cup diced onion
- Prepare 1 clove garlic, minced
- Get 3 tbsp all-purpose flour
- Make ready 2 cup bottled clam juice
- Make ready 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
- Prepare 3 medium potatoes, peeled and diced into medium chunks
- Prepare 1/3 cup heavy cream
- Take kosher salt
- Take ground black pepper
A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. It makes for a much creamier chowder. I love doubling and tripling this recipe for church and work.
Instructions to make Creamy New England Clam Chowder:
- Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
- Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
- Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
- Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
- Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
- Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
- Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
- When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
- Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good.
- Serve with oyster crackers, regular crackers or toasted French bread.
It makes for a much creamier chowder. I love doubling and tripling this recipe for church and work. This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon. 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.
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