Hello everybody, I 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’m gonna make it a bit tasty. This is gonna smell and look delicious.
New England Clam Chowder is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. New England Clam Chowder is something that I have loved my entire life.
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To begin with this recipe, we must first prepare a few components. You can cook new england clam chowder using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make New England Clam Chowder:
- Prepare 8 lb large cherry stone clams
- Prepare 1 cup dry white wine
- Prepare 1 cup water
- Prepare 6 slice bacon (quartered)
- Take 3 tbsp unsalted butter
- Get 1 leek
- Prepare 1 small onion (finely chopped)
- Take 1 cup finely chopped celery
- Prepare 6 sprigs fresh thyme
- Make ready 2 bay leaves
- Get 3 clove garlic (finely chopped)
- Get 3 cup cubed potatoes
- Prepare 2 cup heavy cream
- Prepare 1 bunch chopped parsley
- Get 1 butter for garnish
The addition of dairy is considered the biggest difference from other chowders. Rinse the clams several times under cold running water. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Place potatoes in a large saucepan and cover with water.
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!
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. This classic New England chowder, made with potatoes, onion. Clam Chowder is the ultimate comfort food with tender clams, creamy potatoes and of course salty, smoky bacon!.
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