Chunky New England Clam Chowder Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 5 cups clam juice
1 pound potatoes, diced (I used 2 large baking potatoes, peeled)
5 slices thick cut bacon, 1/2-inch dice
1 small yellow onion, diced
3 bay leaves
1 tablespoon freshly chopped thyme leaves (or 1 tsp dried thyme)
1/2 stick butter (4 tbsp)
1/2-3/4 cup all-purpose flour
2 cups half and half
2 pounds fresh or frozen clams, diced
2 tablespoons freshly chopped parsley leaves
Kosher salt and white pepper, to taste
|
|
Directions: |
Directions:Bring the clam juice and diced potatoes to a boil in a large soup pot.
Cook until the potatoes are tender. Set aside.
To make roux: In a pot, render the bacon, until crispy.
Stir in the onion until it’s translucent.
Add bay leaves, thyme and butter and let it melt.
Whisk in the flour and let the roux cook until it turns golden
brown, about 3 to 4 minutes.
Bring the clam juice and potato back to a boil.
Whisk in a ladleful of clam juice into the roux then
gradually whisk the roux into the soup pot until it thickens.
Then whisk in the half and half and heat to a simmer while whisking.
Add the clams and let simmer for 2 to 3 minutes.
Remove bay leaves and discard.
Then add the parsley and kosher salt and pepper to taste.
Serve hot with oyster crackers and in a bread bowl if you want to make Nicholas Day! |
|
Number Of
Servings: |
Number Of
Servings:10+ |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Once again the asshole did not give any information on servings and prep time so I guessed ;)
|
|
This recipe for Chunky New England Clam Chowder is from