New England Clam Chowder
Try this New England Clam Chowder recipe, or contribute your own.
Try this New England Clam Chowder recipe, or contribute your own.
- 1 clove garlic minced
- 2 bay leaves
- 2 tbsp. butter
- salt and pepper to taste
- 6 cups water
- 3 tbsp. flour
- 5 sprigs fresh thyme
- 2 celery stalks chopped
- 1/2 yellow onion chopped
- 4 large red potatoes diced
- 1 cup milk (i use skim)
- 2 pounds fresh clams
- 4 slices thick-cut bacon sliced into 1/3-inch thick pieces
- 2 and 1/2 cups reserved clam broth
- 1 and 1/2 cups half-and-half
- 1/4 cup fresh parsley chopped (optional, for garnish)
- Carbohydrate 170.571649416824 g
- Cholesterol 678.2014058 mg
- Fat 214.258981049077 g
- Fiber 19.3486573894536 g
- Protein 85.8752125486659 g
- Saturated Fat 125.235645956239 g
- Serving Size 1 1 people who like to eat a lot of soup (2308g)
- Sodium 2178.89335102182 mg
- Sugar 151.22299202737 g
- Trans Fat 18.2796811833928 g
- Calories 2922 calories
Step-by-step
- Check to make sure all of your clams are still alive – live clams’ shells are tightly closed and won’t have cracked open. If any of your fresh clams have open shells, throw them out!
- Run each clam under running water and scrub them with your hands or a small loofah to remove any grit and sediment.
- Place the cleaned clams into a large stockpot and add the water. Cover and bring to a simmer. Cook for 15-20 minutes or until clams have steamed open and the water has taken on their flavor to form a clam stock.
- When clams are cooked, pull them out of the water with a slotted spoon and place them in a separate bowl.
- Continue to boil the water you cooked the clams in, uncovered, while you prep the other soup ingredients. This will reduce some of the water and concentrate the clam flavor.
- Pull cooked clams out of their shells and chop. Set aside.
- In a large pot cook bacon over medium heat. Pull it out whenever it’s at the crispy-ness point you like best! Place bacon on a paper towel, but leave the grease in the pan over medium-high heat!
- Add onion, garlic, salt and pepper, potatoes, and celery to the bacon fat and cook for 3-4 minutes until onions are translucent.
- Tie bay leaves and thyme sprigs together with kitchen twine to make a bouquet garni. Add this bundle to the pot.
- Add butter to pot and stir until it’s melted. Then add flour and stir to make a roux – this will help thicken the soup. Cook for one minute.
- Remove clam broth from the heat. Check it for grit and sediment – if you’ve done a good job scrubbing the clams, the broth will be free of any dirt. If there’s any sand or grit floating around, though, strain the stock through a fine strainer to remove it before you proceed.
- Ladle 1 cup of it into the soup pot and stir to break up any chunks of flour that might be hiding. When you’ve mixed everything well, add the remaining 1 and ½ cups of stock.
- Add chopped clams to the pot. Then add milk and bring soup to a simmer. Simmer for 25-35 minutes or until soup has thickened considerably.
- Add half-and-half to soup and stir to combine. Return soup to a simmer and cook for an additional 10-15 minutes until soup is thick and creamy and delicious-looking.
- Remove soup from heat and ladle into serving bowls. Top with crispy bacon and parsley and serve immediately.
A Cozy Kitchen Confession: My New England Clam Chowder Adventure
The aroma alone is enough to transport you. The rich, creamy broth, punctuated by the salty kiss of the sea, the subtle sweetness of potatoes, the satisfying crunch of bacon… Ah, New England Clam Chowder. For years, I've watched other cooks create this culinary masterpiece, admiring their perfectly balanced flavours and velvety textures. I always thought it was a dish reserved for experienced chefs, something too complex for my busy weeknights. But recently, spurred by a sudden craving for something comforting and a whole lot of free time, I decided to embark on my own clam chowder journey. And let me tell you, it was a surprisingly rewarding experience.
I started with a simple, classic recipe, the kind passed down through generations in cozy New England kitchens. The preparation itself was a journey – each step, from meticulously scrubbing the clams to patiently simmering the broth, felt like a little ritual. The anticipation built as the bacon crisped to perfection, releasing its irresistible fragrance into the air, the onions softened, their sweetness mingling with the savory notes of celery and garlic. The blending of flavours was magical; each ingredient played its role, contributing to the symphony of taste. The final touch of half-and-half transformed the soup into a silky smooth indulgence, making it even richer and more inviting. The creamy broth was a perfect blank canvas for the slightly chewy potatoes and the briny perfection of perfectly steamed clams. It was, in a word, perfect.
There's something so deeply satisfying about creating a dish from scratch, about taking raw ingredients and transforming them into something delicious and nourishing. It's a feeling that goes beyond the mere act of eating; it's a connection to the past, a link to the traditions of generations of cooks who came before me. And this clam chowder? It wasn't just a meal; it was a story, a testament to the power of simple ingredients and the magic of a home-cooked meal. I served this amazing dish with some crusty bread, which was the perfect complement to the soup. The bread soaked up every last drop of that delicious broth, leaving me feeling utterly content.
Beyond the simple pleasure of enjoying a delicious bowl of chowder, I also discovered a new sense of accomplishment. I tackled a recipe I initially perceived as daunting, and I succeeded. It proved to me that even the most complex-sounding recipes can be approachable with a little patience and a whole lot of love (and maybe a good quality Le Creuset pot!). This adventure has ignited a passion within me – a desire to explore more classic recipes, to continue to learn and grow as a cook. Who knows what culinary adventures await next?
The best part of this entire experience, however, wasn't just the delicious soup itself. It was the quiet time spent in the kitchen, the meditative process of chopping, stirring, and simmering. It was a chance to disconnect from the daily grind, to focus on the task at hand, and to simply enjoy the process of creating something beautiful and delicious. In a world of constant rushing and multitasking, the simple act of making a pot of clam chowder became a precious moment of mindfulness, a reminder to slow down, appreciate the little things, and savor the fruits of my labor.
So, if you're looking for a rewarding culinary adventure, I highly recommend tackling a batch of New England Clam Chowder. Don't be intimidated by the ingredients list or the seemingly long list of steps. Take your time, enjoy the process, and let the aroma guide you. The result will be a bowl of pure comfort and happiness, a reminder that sometimes, the simplest things in life are the most satisfying.
And if you happen to find yourself making this recipe, don't forget to share your experience. I'd love to hear how it turned out!
