Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy new england clam chowder. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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.
Creamy New England Clam Chowder is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Creamy New England Clam Chowder is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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
- Get 2 piece thick cut bacon, finely diced
- Get 1 cup diced onion
- Get 1 clove garlic, minced
- Make ready 3 tbsp all-purpose flour
- Make ready 2 cup bottled clam juice
- Prepare 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
- Make ready 3 medium potatoes, peeled and diced into medium chunks
- Get 1/3 cup heavy cream
- Get kosher salt
- Prepare ground black pepper
If you like thick chowder, you'll love this one!! New England Clam Chowder is one of my all-time favorite comfort soups. Just the thought of this soup gives me fierce cravings. 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.
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. You can choose how thick you want your chowder. We like our chowder both ways. This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs!
So that’s going to wrap it up for this exceptional food creamy new england clam chowder recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
