Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, new england clam chowder. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams but I'm sure they are similar to fresh.

New England Clam Chowder is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. New England Clam Chowder is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook new england clam chowder using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make New England Clam Chowder:

1. Prepare 4 slices bacon
2. Make ready 2 Tbsp butter
3. Make ready 2 celery ribs
4. Get 1 large carrot
5. Take 2 leeks, white and light green
6. Prepare 2 russet potatoes
7. Get 1 ear sweet corn
8. Take 2 (8 oz) bottles clam juice
9. Make ready 3 (6.5 oz) cans chopped clams
10. Make ready 3 Tbsp flour
11. Prepare 1 cup heavy cream
12. Get 1 tsp chopped fresh thyme
13. Make ready 2 Tbsp chopped fresh parsley
14. Make ready 2 bay leaves
15. Take to taste black pepper, cayenne pepper and salt

Many versions use a flour and. This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! The concept of chowder goes back several centuries. Chowders were introduced to the United States during its early years of settlement and the oldest published recipe we.

Steps to make New England Clam Chowder:

1. Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.
2. Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.
3. Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.
4. To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.
5. Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.
6. Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.
7. When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.
8. Serve with reserved bacon for garnish. Enjoy!

The concept of chowder goes back several centuries. Chowders were introduced to the United States during its early years of settlement and the oldest published recipe we. Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream. Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever.

So that is going to wrap it up with this special food new england clam chowder recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!