New England Clam Chowder Recipe
Ingredients:
- 2 (10-ounce) cans whole baby clams, drained
- 2 slices bacon or salt pork, chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped carrot
- 2 cups chopped, peeled (if desired) potatoes
- 1(8-ounce) bottle clam juice or 1 cup chicken broth
- 1 cup water
- 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 1/2 cups whipping cream, half-and-half, or light cream
- 1/2 cup frozen whole kernel corn
How to cook New England Clam Chowder:
- In a large saucepan cook bacon or salt pork over medium hear until crisp. Add onion, celery, and carrot; reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring frequently.
- Add potatoes, clam juice, water, dried thyme (if using), pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Remove and discard bay leaf.
- Site in fresh thyme (if using), clams, cream, and corn; heat through.
Notes:
The New England Clam Chowder recipe easy to prepare and so good!
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.
Hints:
If you prefer to use fresh clams, substitute 48 littlenick clams for the canned clams. Scrub live clams under cold running water. In an 8-quart Dutch oven combine 4 quarts (16 cups) cold water and 1/3 cup salt. Add clams; soak for 1 hour. Drain and rinse. Discard water. Steam clams, half at a time, over boiling water, covered, for 5 to 7 minutes or until clams open and are thoroughly cooked. Discard any clams that do not open. Cool for 15 minutes. Remove from shells; coarsely chop.
This recipe for New England Clam Chowder serves/makes: 5
The New England Clam Chowder recipe is adopted from The Better Homes and Gardens Soups & Stews – 2005.Main Ingredient: Clams
Preparation Method: Soup/Stew
Cuisine: American