Recipe: Appetizing Clam Chowder

Recipe: Appetizing Clam Chowder Delicious, fresh and tasty.

Clam Chowder. I have been a clam chowder fan for as long as I can remember. I order clam chowder often - when it's available. This recipe is exceptional and compares favorably with the best clam chowder recipes I've tasted in fine restaurants.

Prep was straightforward and the end result was excellent…plenty of goodness in every spoonful!" - Howard.

Hatteras-Style Clam Chowder "This is a wonderful recipe!

Being from coastal Virginia, this is the style of clam chowder I grew up eating." - betsy.

You can cook Clam Chowder using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Clam Chowder

1. You need of minced clams.

2. It’s of bacon.

3. Prepare of minced onions.

4. Prepare of diced celery.

5. Prepare of diced carrots.

6. You need of medium diced red potatoes.

7. Prepare of Knorr concentrated chicken stock.

8. It’s of chicken stock.

9. Prepare of heavy cream.

10. It’s of bay leaves.

11. You need of black pepper.

12. It’s of thyme.

13. Prepare of flour.

Clam chowder is especially tasty when served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. — Taste of Home Test Kitchen, Milwaukee, Wisconsin Quick and Easy Clam Chowder DIRECTIONS.

Add just enough water to cover mixture.

Clam Chowder Tips What is New England clam chowder?

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

Clam Chowder instructions

1. Drain clam juice into a separate container and set both juice and meat aside..

2. Cut bacon into small pieces and cook over medium heat in a 6 qt dutch oven. Once bacon begins to get slightly crispy, add onion..

3. Saute onion for 5 minutes or until translucent. Add celery, carrots, and 1 small container of Knorr concentrated chicken stock. Mix well and saute for 5 minutes..

4. Add flour and saute for another 5 minutes while stirring constantly to avoid clumps..

5. Stir in liquid chicken stock, clam juice from cans, potatoes, pepper, thyme, and bay leaves. Bring to a boil. Lower heat, cover, and simmer for approximately 20 minutes or until potatoes are tender..

6. Remove bay leaves and stir in heavy cream. Bring to boil, then lower heat. Simmer on low for 15 minutes..

7. Stir in minced clam..

8. Serve and enjoy!.

The addition of dairy is considered the biggest difference from other chowders.

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.

This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note.