New England Clam Chowder
New England Clam Chowder

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, new england clam chowder. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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New England Clam Chowder is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. New England Clam Chowder is something that I have loved my whole life.

To begin with this 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. Get 4 slices bacon
  2. Take 2 Tbsp butter
  3. Get 2 celery ribs
  4. Prepare 1 large carrot
  5. Make ready 2 leeks, white and light green
  6. Make ready 2 russet potatoes
  7. Make ready 1 ear sweet corn
  8. Get 2 (8 oz) bottles clam juice
  9. Prepare 3 (6.5 oz) cans chopped clams
  10. Get 3 Tbsp flour
  11. Take 1 cup heavy cream
  12. Prepare 1 tsp chopped fresh thyme
  13. Get 2 Tbsp chopped fresh parsley
  14. Make ready 2 bay leaves
  15. Make ready to taste black pepper, cayenne pepper and salt

Rinse the clams several times under cold running water. Place potatoes in a large saucepan and cover with water. New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream. The addition of dairy is considered the biggest difference from other chowders.

Steps 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!

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. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Pick thyme leaves from stems; add both leaves and stems to pot.

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