Hey everyone, hope you are having an amazing day today. 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 little bit tasty. This will be really delicious.
New England Clam Chowder is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. New England Clam Chowder is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have new england clam chowder using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make New England Clam Chowder:
- Get 10 strips bacon
- Prepare 2 tablespoon butter
- Take 2 stalks celery chopped
- Prepare 1 leek fine chopped
- Make ready 1 onion finely chopped
- Get 3 cloves garlic minced
- Make ready 4 small russet potatoes peeled and diced
- Prepare 1 cup chicken broth
- Make ready 8 0z bottle clam juice
- Take 1 teaspoon salt
- Get 1 teaspoon fresh ground black pepper
- Make ready 1 tablespoon fresh thyme chopped
- Take 1/3 cup flour
- Make ready 2 cups half & half
- Get 20 oz canned whole clams drained *give or take based on can
- Prepare leaf Bay
- Make ready 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 is going to wrap this up for this exceptional food new england clam chowder recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in 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!
