New England Clam Chowder

How to Cook Recipes New England Clam Chowder using 17 ingredients and 5 steps

New England Clam Chowder - 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. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Clam chowder is any of several chowder soups in American cuisine containing clams and broth or milk. - You probably have a ardour for cooking and you spend lots of time in your kitchen, then more than likely you will have a substantial amount of recipes readily available. Some cooks have an orderly group system and a few don't. If you find yourself usually shuffling by mounds of recipes and never finding what you are looking for, then it is advisable to do some organizing.

Other vegetables are not typically used.

Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite!

You can have New England Clam Chowder using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients cook New England Clam Chowder

1. You need bacon.
2. Prepare butter.
3. You need celery chopped.
4. Prepare leek fine chopped.
5. You need onion finely chopped.
6. Prepare garlic minced.
7. You need small russet potatoes peeled and diced.
8. It's chicken broth.
9. Prepare 0z bottle clam juice.
10. Prepare salt.
11. It's fresh ground black pepper.
12. It's fresh thyme chopped.
13. Prepare flour.
14. You need half & half.
15. Prepare canned whole clams drained *give or take based on can.
16. Prepare Bay.
17. Prepare Chopped green onion or chives for garnish.

New England Clam Chowder step by step

1. 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.
2. 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..
3. 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..
4. 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..
5. Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives..

New England Clam Chowder - This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon. So if your a clam chowdah lovah like my family is you definitely need this recipe in. This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder. Atkins welcomes you to try our delicious New England Clam Chowder recipe for a low carb lifestyle. It's a simple soup with some creamy character. Thank you and good luck