Recipe: Delicious Creamy New England Clam Chowder

Recipe: Delicious Creamy New England Clam Chowder Delicious, fresh and tasty.
Creamy New England Clam Chowder. Add clam juice from both cans. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, and dill weed.
Even using fresh clams, this soup is a fun way to enjoy a favorite homemade soup that's creamy, satisfying, and full of amazing flavors!!
In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on papertowels.
Perfect for cooler temperatures, and super easy to make.
You can have Creamy New England Clam Chowder using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Creamy New England Clam Chowder
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It’s of unsalted butter.
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You need of thick cut bacon, finely diced.
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You need of diced onion.
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It’s of garlic, minced.
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Prepare of all-purpose flour.
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You need of bottled clam juice.
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You need of minced clams (6 1/2 ounce cans) in juice. Reserve liquid.
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Prepare of medium potatoes, peeled and diced into medium chunks.
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Prepare of heavy cream.
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You need of kosher salt.
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It’s of ground black pepper.
Gorgeously thick and hearty, served with some crusty bread, or some crackers.
This clam chowder recipe is decadent, rich and thick.
Rinse the clams several times under cold running water.
A good start for chowder base.
Creamy New England Clam Chowder instructions
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Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft..
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Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do..
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Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste..
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Strain the clams in a fine mesh strainer over a bowl to reserve the liquid..
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Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously..
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Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesnt scorch..
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Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down..
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When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream..
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Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good..
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Serve with oyster crackers, regular crackers or toasted French bread..
I use salt pork rather than bacon.
I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness.
A real New England Clam Chowder NEVER thickens with flour or cornstarch.
That will change the flavor and texture completely.
New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream.