Creamy New England Clam Chowder Recipe

Ahh, Creamy New England Clam Chowder, a culinary delight known for its dense, creamy texture and seafood goodness. Perfect for a family dinner or a weekend hangout, this comfort food indeed doubles down the warmth of your gatherings. As a chef, I believe a good bowl of clam chowder gets the conversation started and fills the air with an aura of homeliness and conviviality. You’re gonna love every spoonful ��� it’s like the Atlantic in a bowl!

This chowder is simply tantalizing and tantalizingly simple to prepare. Its flavors reveal themselves harmoniously – with creaminess from the potatoes and milk, brininess from the clams, and a slight smokey touch from the bacon. It’s heavenly! So, without further ado, let’s dive deep into the Atlantic���right in your kitchen!

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 servings
• Yield: 6 bowls

Let’s move in folks, the culinary journey awaits!

Ingredients & Equipment You’ll Need

• 1 cup of diced onions
• 2 cups of peeled and diced potatoes
• 4 slices of bacon
• 2 cans of minced clams in clam juice
• 3 tablespoons of flour
• 2 cups of half and half

The bacon adds the beautiful smoky flavor and the half-and-half is the secret behind the creaminess. Don’t worry if you can’t find half-and-half, milk can be a great substitute! And remember folks, using fresh clams would really boost your soup to an authentic New England experience!

How to Make Creamy New England Clam Chowder Recipe

1. Begin by frying your bacon in a large pot until it’s crispy. This will give us that wonderful base flavor that we are looking for in the soup.
2. Remove the bacon but leave the fat in the pot. We will use it to saute the onions until they become translucent. The onions won’t just dissolve but will become a part of this beautiful soup structure giving a bit of texture.
3. Stir the flour into the onion and fat mixture in the pot. This is your thickener. It’s important to stir well, ensuring all the flour is well absorbed before proceeding.
4. Add in your diced potatoes and clam juice from the cans. Let it simmer until those potatoes are fork-tender.
5. Finally, add in the minced clams and the half and half. Stir till the soup becomes creamy. Cook for a few extra minutes till it thickens and turns into an oh-so-creamy-delight!

Tips For The Best Results

• For an extra flavor boost, use fresh clams instead of canned ones.
• Don’t overcook the veggies. We’re going for a creamy soup with a bit of chunky texture!

Storage Tips

• Once cooled, you can store the chowder in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Frequently Asked Questions

Q: Can I use milk instead of half-and-half?

A: Yes, you can use milk. The chowder might not be as creamy, but it’d still taste delicious!

Q: What can I serve with this chowder?

A: I would recommend a side of crusty bread or biscuits. They pair well with the Creamy New England Clam Chowder.

Nutritional Facts of Creamy New England Clam Chowder Recipe

This recipe has 320 calories, 15g of fat, 15g of protein, and 30g of carbohydrates per serving.

And there you have it folks, a bowl of Creamy New England Clam Chowder that you’d relish to the last spoonful! I’d recommend dabbing your crusty bread into the chowder and enjoy till the very last bite. Bon App��tit!