Clam Chowder Recipe New England

New England Easy Clam Chowder Recipe Low …

WebFeb 15, 2012 · Drain clam juice and set aside. Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb …

1. Drain clam juice and set aside.
2. Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
3. Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
4. Add the clams and the milks and heat until heated through (do not boil).

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New England Clam Chowder {Our Favorite Version}

WebOct 24, 2016 · Bring to a simmer and cook until the mixture has thickened, 4-5 minutes. Stir the creamy mixture into the potatoes, whisking quickly …

1. Drain the clams, reserving the juice. Set both the clams and juice aside.
2. In a 5- or 6-quart pot, combine the clam juice, broth and potatoes (the potatoes will just barely be covered with liquid; it's important they are diced small). Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes.
3. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Stir in the onions, celery, and garlic. Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes.
4. Stir in the flour and cook for 30 seconds to a minute. Gradually whisk in the milk and half and half, stirring quickly to avoid lumps. Bring to a simmer and cook until the mixture has thickened, 4-5 minutes.

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The Best Classic New England Creamy Clam Chowder

WebMay 19, 2023 · Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes. Stir in …

1. Add bacon to a large pot over medium heat and cook until crisp, about 10 minutes.
2. Pour off all but 1 tablespoon of fat, then add the onion and celery. Cook until translucent, about 8 minutes, then add the garlic and cook for 2 minutes more. Add flour and stir until combined.
3. Add the clam juice, water, thyme, bay leaf, and potatoes. Bring up to a boil, then reduce to a simmer. Season with pepper, cover, and cook until potatoes are tender, about 20 minutes.
4. Stir in clams, heavy cream, and chives or parsley. Discard bay leaf and thyme sprig (if desired). Taste and adjust seasoning as needed.

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