How to cook Clam Chowder New England Style
- 2 cups canned, chopped clams
- 10 tablespoons unsalted butter
- 1/2 onion, diced
- 1/2 carrot, diced
- 1/2 celery stalk, diced
- 10 tablespoons flour
- 10 cups bottled clam juice
- 8 sprigs fresh thyme, or 1 1/2 teaspoon dried
- 1/2 teaspoon ground nutmeg
- 1/2 tablespoon salt
- 1/4 teaspoon white pepper, or to taste
- 1 cup whipping cream
- 1 cup half-and-half
- Melt butter in a 3 quart stock pot over low heat, add the onion, carrot and celery and cook, stirring occasionally, about 5 minutes. Add the flour and cook, stirring another minute.
- Add the clam juice, thyme, nutmeg, salt and pepper, increase heat to high and bring to a boil.
- Reduce heat to low and simmer 1 hour, skimming off the foam and reducing to 8 cups liquid.
- Add chopped clams, half-and-half and cream, bring back to a boil and immediately remove from heat.
- Serve the Clam Chowder New England Style piping hot with crusty bread or crackers.
The Clam Chowder New England Style recipe is delicious, simple, and really easy to cook.
New England Clam Chowder
is a milk- or cream-based chowder, traditionally made with potatoes, onion, bacon or salt pork, flour or hardtack, and clams.
This recipe for Clam Chowder New England Style serves/makes: 10 servings
The Clam Chowder New England Style recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew