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new england clam chowder
new england clam chowder

new england clam chowder
Once upon a time, in a charming coastal town nestled along the rugged shores of New England, there was a bustling seafood market run by a jovial fisherman named Captain Tom. Every morning, Captain Tom would set sail with his trusty crew…
new england clam chowder
Source
Ingredients:
1
Servings
  • 4
    slice
     bacon, diced
  • 1
    item
     onion, diced
  • 2
    item
     celery stalks, diced
  • 2
    tbsp
     all-purpose flour
  • 480
    ml
     clam juice
  • 480
    ml
     milk
  • 480
    ml
     diced potatoes
  • 480
    ml
     chopped clams (fresh or canned)
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     oyster crackers, for serving
  • 1
    item
     serving suggestions
  • 1
    item
     pair with a side salad dressed with lemon vinaigrette for a refreshing contrast
  • 1
    item
     garnish with a drizzle of olive oil or a sprinkle of paprika for extra flavor
  • 1
    item
     common variations
  • 1
    item
     add diced carrots or corn for additional sweetness and texture
  • 1
    item
     use half-and-half or heavy cream instead of milk for a richer chowder
  • 1
    item
     substitute smoked salmon or cooked shrimp for the clams for a seafood variation
new england clam chowder
Instructions:
  1. In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon from the pot and set aside, leaving the bacon fat in the pot.
  2. Add diced onion and celery to the pot and cook until softened, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for an additional 2 minutes to remove the raw flour taste.
  4. Gradually pour in clam juice and milk, stirring constantly to prevent lumps from forming.
  5. Add diced potatoes, chopped clams, and bay leaf to the pot. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
  6. Season with salt and pepper to taste. If the chowder is too thick, you can add more milk or clam juice to reach your desired consistency.
  7. Remove the bay leaf from the chowder. Ladle into bowls, garnish with chopped fresh parsley and crispy bacon, and serve hot with oyster crackers.
  • 4
    slice
     bacon, diced
  • 1
    item
     onion, diced
  • 2
    item
     celery stalks, diced
  • 2
    tbsp
     all-purpose flour
  • 480
    ml
     clam juice
  • 480
    ml
     milk
  • 480
    ml
     diced potatoes
  • 480
    ml
     chopped clams (fresh or canned)
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     oyster crackers, for serving
  • 1
    item
     serving suggestions
  • 1
    item
     pair with a side salad dressed with lemon vinaigrette for a refreshing contrast
  • 1
    item
     garnish with a drizzle of olive oil or a sprinkle of paprika for extra flavor
  • 1
    item
     common variations
  • 1
    item
     add diced carrots or corn for additional sweetness and texture
  • 1
    item
     use half-and-half or heavy cream instead of milk for a richer chowder
  • 1
    item
     substitute smoked salmon or cooked shrimp for the clams for a seafood variation
1
Servings
0

In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon from the pot and set aside, leaving the bacon fat in the pot.

Add diced onion and celery to the pot and cook until softened, about 5 minutes.

Sprinkle flour over the vegetables and stir to coat. Cook for an additional 2 minutes to remove the raw flour taste.

Gradually pour in clam juice and milk, stirring constantly to prevent lumps from forming.

Add diced potatoes, chopped clams, and bay leaf to the pot. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.

Season with salt and pepper to taste. If the chowder is too thick, you can add more milk or clam juice to reach your desired consistency.

Remove the bay leaf from the chowder. Ladle into bowls, garnish with chopped fresh parsley and crispy bacon, and serve hot with oyster crackers.

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