Easy Recipe For The Best New England Clam Chowder

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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New England Clam Chowder EatingWell

WebApr 22, 2024 · Directions. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the …

1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
2. Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

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New England Clam Chowder The Seasoned Mom

WebJul 14, 2020 · Slowly stir the liquid into the pot, then add the potatoes and bring the liquid to a boil. Once the liquid boils, reduce the heat to low, …

1. In a large pot over medium-high heat, cook bacon until crisp and brown (stirring often). Use a slotted spoon to remove bacon; leave the drippings in the pot. You should have about ¼ cup of drippings and will need a total of ½ cup of fat in the pot. Add the butter to equal ½ cup (you will need about 4 tablespoons of butter with the drippings to total ½ cup). If you have more or less drippings from the bacon, you can adjust the amount of butter that you use accordingly.
2. Melt butter in the pot with the drippings over medium heat. Add onion; cook until softened and translucent. Add flour and cook for 1 minute, stirring constantly. Drain clams, reserving the liquid in a large measuring cup. Add enough water to the clam juice to equal 2 cups. Slowly stir the liquid into the pot. Add potatoes; bring to a boil. Once the liquid boils, reduce the heat to low; cover, and simmer for about 20 minutes (or until the potatoes are tender), stirring regularly. Be sure to stir frequently and scrape the bottom of the pot to prevent scorching. The mixture will be very thick, which is good, but if it becomes too thick for you to easily stir it, you can add more water to thin it slightly.
3. Once the potatoes are fork-tender, stir in clams, half-and-half and milk. Warm over low heat, being careful not to let the soup boil. Taste and season with salt and pepper, as necessary. Garnish with the cooked, chopped bacon.

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