Thick And Creamy New England Clam Chowder Recipe 415 Food

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER RECIPE - (4.1/5)

Steps:

• 1. Add bacon to sauce pan and cook on medium low heat until crispy. 2. Add onion and cook until translucent. 3. Add clam juice from all three cans. 4. Add potatoes, carrots and celery. 5. Cook and cover until potatoes are fork tender, about 15-20 minutes. 6. Stir occasionally so potatoes won't stick. 7. Add clams, soup, cream, milk, and dill weed. Stir together. 8. Add butter and let melt into the chowder. 9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, celery, garlic, and bay leaf and cook about 5 minutes until vegetables are tender.
• Add the potatoes and the reserved clam broth and bring to a boil. Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender.
• Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream. Taste for saltiness, then season with white pepper, salt, and mace (to your liking).
• Can be eaten right away, but it's best the next day. Just let cool and refrigerate overnight. The next day simmer the soup to re-heat, but do not boil.

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

THICK & CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Heat a large Dutch oven or pot over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, drain fat from pot.
• Melt butter in the Dutch oven. Add celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
• Add in flour, stirring until lightly browned, about 1 minute. Gradually whisk in clam juice and vegetable stock, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in bay leaf, corn, and potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Add in 1 cup cream and clams, stir until heated through, about 1-2 minutes; if soup is too thick add more cream. Season with salt and pepper, to taste.
• Serve immediately, garnished with bacon and parsley.

THICK AND CHUNKY NEW ENGLAND CLAM CHOWDER

Steps:

• Melt butter in large pot.
• Add onion, celery, Bacon bits and garlic. Cook until soft.
• Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream. Stir and cook over medium heat for approximately 5 minutes.
• Season with pepper (salt if needed but the clams and juice make it salty).
• Whisk in potato flakes and keep stirring so it doesn't get lumpy. Cook on low for 15 minutes or until warm.
• Serve with a nice crusty bread and Salad! Enjoy!

THICK NEW ENGLAND CLAM CHOWDER

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
• Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Mash up 1/2 of the potatoes with a fork.
• Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
• Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
• Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
• Add cheddar cheese and corn. Stir until cheese is melted.
• Serve and enjoy.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large heavy pot cook the bacon until crisp and the fat is rendered, remove and set aside.
• Add the onions and celery season with salt and pepper and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and crushed red pepper flakes, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.
• Add the flour and cook an additional 3 minutes.
• Add clams with all the juice, and the potatoes and bring to a boil, simmer for 20 to 30 minutes or until the broth thickens slightly and the potatoes are very tender.
• Reduce heat to low and stir in heavy cream add crush bacon and season with pepper and salt.
• Cover, and Stirring often.
• (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat. (Do not allow to boil after adding the cream as it could break).
• Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished chives.