Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, new england clam chowder. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
New England Clam Chowder is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. New England Clam Chowder is something that I’ve loved my whole 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 get started with this recipe, we must prepare a few ingredients. You can cook new england clam chowder using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make New England Clam Chowder:
- Prepare 4-6 ounces bacon, diced
- Take 4 tablespoons unsalted butter
- Make ready 1 cup chopped onions
- Make ready 4-6 tablespoons flour
- Make ready to taste Fresh ground black pepper
- Make ready to taste Thyme
- Take 5 cups cooked diced potatoes
- Prepare 1 quart half and half
- Get 1 cup chicken broth (made from knorr homestyle stock)
- Get 3 (6 1/2 oz) cans minced clams or 3 (6 1/2 ounce) cans chopped clams
- Make ready 1 cup clam juice
- Get Chopped Italian parsley
- Get to taste Fresh lemon juice
- Get Hot pepper sauce
- Take Salt
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!
Steps to make New England Clam Chowder:
- Fry bacon until crisp
- Remove bacon, set aside to be used later
- Add butter to bacon grease, when melted add onions and saute until golden
- Stir in flour and cook over low heat 5 minutes, stirring constantly
- Stir in pepper and thyme
- Add chicken broth, half and half, and potatoes
- Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!)
- Add clams, clam juice, parsley; simmer another 5 minutes; stirring occasionally.
- Add lemon juice, pepper sauce, and salt to taste
- Serve with oyster crackers
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.
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