Hey foodies, let’s dive right into the creamy and soul-warming world of New England Clam Chowder! This delectable chowder is a rich, hearty comfort food loaded with tender clams, potatoes and smoky bacon. Is it your turn to host the family dinner? Or maybe planning a cozy supper with pals? New England Clam Chowder can be your show-stopper! Its deep, creamy taste feels like a warm hug on a chilly night. If you’ve got a soft spot for seafood, this lusciously creamy legend is sure to blow you away with its depth of flavor. So buckle up, fellow gourmands, for a culinary rollercoaster ride.
Now, to be fair, the New England Clam Chowder can seem quite intimidating on the first go. But worry not, with our easy-to-follow recipe, you’ll be stirring up this clam-tastic chowder like a pro in no time. Let’s dive into the specifics:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Yield: 8 cups
Ready to churn up oceans of unforgettable flavors in your pot? Hold on to your ladles, chefs, it’s chowder time!
Ingredients & Equipment You’ll Need
- 8 oz manila clams
- 4 oz diced bacon
- 2 cups diced onion
- 1 cup diced celery
- 2 cups diced potatoes
- 3 cups clam juice
- 1 pint heavy cream
- 2 bay leaves
- Salt and pepper to taste
For the equipment, make sure you have a sturdy pot, a sharp knife and crowbar for opening clams, and a slotted spoon.
The clams, of course, are the stars of our show. And, combined with the smoky bacon and aromatic veggies, they create an impressive ensemble. As for substitutes, you might replace fresh clams with canned ones, but remember, fresh ingredients always produce the best results.
How To Make New England Clam Chowder
- Start off by heating your pot over medium heat. Add the bacon and cook until it’s crispy and golden. Remove the bacon, leaving the grease in the pot.
- Add the onions to the pot and cook until translucent. Toss in the celery, cook until soft. Next, stir in potatoes and cook for another 3-5 minutes.
- Now, add the clam juice, bay leaves, salt and pepper. Bring it to a boil. Reduce heat, cover and simmer until potatoes are tender.
- Then, add the clams to the pot. As soon as they open, remove them with a slotted spoon, discard the shells and dice the clam meat.
- Finally, add the diced clams and cream to the pot. Cook for 10 more minutes. Season to taste and voila, your New England Clam Chowder is ready!
Tips For The Best Results
- Use fresh ingredients, they truly make a difference.
- Don’t rush the cooking process, let the flavours meld together at their own pace.
Storage Tips
- Store in an airtight container in the fridge for up to 2 days.
- The chowder can be frozen for up to 3 months, but be aware that the texture may change upon thawing.
Frequently Asked Questions
Q: What type of clam should I use?
A: Manila clams are great for this recipe. But you can use any type of clams that are readily available.
Q: Can I substitute the heavy cream?
A: Yes, you could use half-and-half, but it won’t be as rich as using heavy cream.
Q: Can I use store-bought clam juice?
A: Yes, but nothing beats the flavor of fresh clams and their juice.
Q: How can I store leftover chowder?
A: Leftovers can be stored in an airtight container in the fridge for 2 days or in the freezer for up to 3 months.
Q: Can I make this chowder ahead of time?
A: Yes, and it actually will taste better as the flavors meld together.
Nutritional Facts of New England Clam Chowder
Calories: 440 kcal | Carbohydrates: 35g | Protein: 16g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 456mg | Fiber: 3g
Wrapping up, we hope you absolutely love this creamy, hearty New England Clam Chowder as much as we do. Trust us when we say that once you’ve tried this chowder, soup night will never be the same again. Serve it hot with oyster crackers or a slice of crusty bread to design your perfect comfort meal. So, what are you waiting for? It’s time to stir up some clam magic!
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