Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, new england clam chowder. One of my favorites. 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 current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. New England Clam Chowder is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make New England Clam Chowder:
- Prepare 10 strips bacon
- Prepare 2 tablespoon butter
- Get 2 stalks celery chopped
- Prepare 1 leek fine chopped
- Prepare 1 onion finely chopped
- Prepare 3 cloves garlic minced
- Get 4 small russet potatoes peeled and diced
- Get 1 cup chicken broth
- Get 8 0z bottle clam juice
- Make ready 1 teaspoon salt
- Get 1 teaspoon fresh ground black pepper
- Get 1 tablespoon fresh thyme chopped
- Make ready 1/3 cup flour
- Get 2 cups half & half
- Make ready 20 oz canned whole clams drained *give or take based on can
- Prepare leaf Bay
- Take Chopped green onion or chives for garnish
Instructions to make New England Clam Chowder:
- In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot
- Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon.
- Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
So that’s going to wrap this up with this special food new england clam chowder recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
