Creamy New England Clam Chowder

Raven
Raven @ShugieSweetz143
Decatur, Alabama

Creamy New England Clam Chowder

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Ingredients

  1. 2 tbspunsalted butter
  2. 2 piecethick cut bacon, finely diced
  3. 1 cupdiced onion
  4. 1 clovegarlic, minced
  5. 3 tbspall-purpose flour
  6. 2 cupbottled clam juice
  7. 2 canminced clams (6 1/2 ounce cans) in juice. Reserve liquid
  8. 3medium potatoes, peeled and diced into medium chunks
  9. 1/3 cupheavy cream
  10. kosher salt
  11. ground black pepper

Cooking Instructions

  1. 1

    Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.

  2. 2

    Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.

  3. 3

    Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.

  4. 4

    Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.

  5. 5

    Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.

  6. 6

    Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.

  7. 7

    Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.

  8. 8

    When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.

  9. 9

    Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good.

  10. 10

    Serve with oyster crackers, regular crackers or toasted French bread.

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Raven
Raven @ShugieSweetz143
on
Decatur, Alabama
I have loved cooking ever since I was a kid. I used to help my grandmother when I could barely see over the counter. I love collecting recipes and when I found this website I fell in love with it! All of the great recipes you can make, share, take photos of and talk about them is a dream come true! Thank you Cook pad for a wonderful site!!
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