Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, new england clam chowder. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
New England Clam Chowder is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. New England Clam Chowder is something which I have loved my entire life.
A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams but I'm sure they are similar to fresh.
To begin with this recipe, we must prepare a few components. You can have new england clam chowder using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make New England Clam Chowder:
- Make ready 8 lb large cherry stone clams
- Prepare 1 cup dry white wine
- Prepare 1 cup water
- Get 6 slice bacon (quartered)
- Make ready 3 tbsp unsalted butter
- Take 1 leek
- Make ready 1 small onion (finely chopped)
- Take 1 cup finely chopped celery
- Get 6 sprigs fresh thyme
- Prepare 2 bay leaves
- Prepare 3 clove garlic (finely chopped)
- Prepare 3 cup cubed potatoes
- Prepare 2 cup heavy cream
- Prepare 1 bunch chopped parsley
- Get 1 butter for garnish
This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds!
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!
Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream. Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever.
Eating 14 Superfoods Is A Good Way To Go Green For Better Health
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