Clam Chowder Recipes New England

There’s nothing quite like a warm bowl of New England clam chowder to bring comfort and satisfaction on a chilly day. Whether you’re a fan of creamy or brothy chowders, this recipe is a perfect balance of both, ensuring a hearty and delicious meal for you and your loved ones.

To start, you’ll need:

– 6 slices of bacon, diced
– 1 large onion, diced
– 2 cups of diced potatoes
– 2 cups of clam juice
– 2 cups of heavy cream
– 3 cans of chopped clams, drained
– salt and pepper to taste
– fresh parsley for garnish

Begin by cooking the diced bacon in a large saucepan over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. In the same saucepan, add the diced onion and cook until translucent. Next, add the diced potatoes and clam juice, bringing the mixture to a boil. Reduce the heat and let the potatoes simmer until tender.

Once the potatoes are cooked, add the heavy cream and chopped clams to the saucepan. Stir well, and season with salt and pepper to taste. Let the chowder simmer on low heat for 10-15 minutes, allowing the flavors to meld together. Serve hot, garnished with the crispy bacon and fresh parsley.

As you can see, this recipe is easy to follow and yields a delicious result. For those who prefer a thicker chowder, you can add cornstarch or flour to thicken the mixture. Additionally, you can use fresh clams instead of canned, depending on what is available in your area. Either way, this flavorful New England clam chowder is sure to become a new favorite in your household.

To wrap up, here’s a quick summary of the ingredients and instructions for this delicious New England clam chowder:

– Cook diced bacon in a large saucepan over medium heat until crisp.
– Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
– In the same saucepan, add diced onion and cook until translucent.
– Add diced potatoes and clam juice, bringing the mixture to a boil.
– Reduce heat and let potatoes simmer until tender.
– Add heavy cream and chopped clams to the saucepan. Stir well and season with salt and pepper to taste.
– Let the chowder simmer on low heat for 10-15 minutes, allowing flavors to meld together.
– Serve hot, garnished with crispy bacon and fresh parsley.

Enjoy!

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