Easiest Way to Prepare Super Quick Homemade New England Clam Chowder

Hey everyone, I 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 will be really delicious.

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.

New England Clam Chowder is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. New England Clam Chowder is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have new england clam chowder using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make New England Clam Chowder:

1. Prepare bacon
2. Take butter
3. Get celery ribs
4. Take large carrot
5. Take leeks, white and light green
6. Get russet potatoes
7. Take sweet corn
8. Get bottles clam juice
9. Make ready cans chopped clams
10. Make ready flour
11. Get heavy cream
12. Get chopped fresh thyme
13. Take chopped fresh parsley
14. Make ready bay leaves
15. Prepare black pepper, cayenne pepper and salt

Many versions use a flour and. When done right, clam chowder should be rich and filling, but not sludgy or stew-like. But what is the best way to cook chowder? If you've spent any amount of time in coastal New England, you've probably noticed how generously awards are bestowed upon clam chowders.

Instructions to make New England Clam Chowder:

1. Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.
2. Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.
3. Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.
4. To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.
5. Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.
6. Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.
7. When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.
8. Serve with reserved bacon for garnish. Enjoy!

But what is the best way to cook chowder? If you've spent any amount of time in coastal New England, you've probably noticed how generously awards are bestowed upon clam chowders. 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. Channel New England with this rich and warming one-pot clam chowder.

So that’s going to wrap it up with this exceptional food new england clam chowder recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!