New England Clam Chowder

How to Making Recipes New England Clam Chowder using 15 ingredients and 8 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 most likely you've gotten a considerable quantity of recipes on hand. Some cooks have an orderly group system and some do not. If you end up typically shuffling via mounds of recipes and never discovering what you're in search of, then it's essential 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 cook New England Clam Chowder using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients make New England Clam Chowder

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

New England Clam Chowder instructions

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!.

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