New England Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 48 hard-shelled little neck scrubbed clams4-5 slices bacon chopped 6 tbsp butter plus more for serving 2 chopped celery stalks 1 yellow onion chopped well 1/2 tsp dried thyme 1/4 tsp cayenne pepper 6 tbsp all-purpose flour 3 large diced potatoes 2 cups heavy cream 2 cups whole milk ground pepper sea salt.
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Directions: |
Directions:In 6 cups of boiling water add clams return to a boil then reduce to med, steam open clams about 7 min.transfer clams to bowl with a slotted spoon. Strain broth thru a paper towel-lined colander and hold 4 cups of broth. Throw any unopen clams away. shell clams and mince the clams. In a large soup pot fry bacon crispy place on a paper towel plate and discard fat. In the same pot melt 6 tbsp butter. add onions celery thyme cayenne and cook 10 min stirring add flour and cook 2-3 min stirring add broth stir until thickened about 5 min. Add potatoes cream reduce heat cook 20 min until potatoes are done. Add milk bring to a boil reduce heat to med. Now add clams bacon and heat for 5-7 min. Serve in bowls with a pat of butter and ground black pepper. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
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Personal
Notes: New England chowder usually made with Quahogs which are native to Cape Cod. I like the sweeter little necks instead.
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