Easiest Way to Prepare Award-winning New England Clam Chowder

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive 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.

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. New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream.

New England Clam Chowder is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. New England Clam Chowder is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook new england clam chowder using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make New England Clam Chowder:

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

A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Rinse the clams several times under cold running water. In a large pot over medium heat, cook bacon until crispy.

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!

Rinse the clams several times under cold running water. In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot. Add butter to melt, then add onion and celery. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.

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