New England Clam Chowder

A New England Clam Chowder Story

The aroma of the sea, a hint of smoky bacon, and the comforting warmth of creamy chowder – that's what my kitchen has been all about lately. I've always loved clam chowder, that rich, satisfying soup that speaks of cozy evenings and seaside escapes. This particular recipe, a New England Clam Chowder, is one I've perfected over time, tweaking and tasting until it reached the ideal balance of savory and creamy. It's become a staple in my repertoire, a dish I whip up when I want to indulge in a little culinary comfort, a taste of home, no matter where I am. My family loves it, and I get requests for it whenever I gather my friends. The joy of cooking this recipe is not just in the final result, but in the process itself; the sizzle of bacon, the gentle simmer, and the anticipation of that first warm spoonful. It’s a tradition, a connection to something genuine and satisfying, a reminder of simple pleasures.

The key to a truly exceptional New England Clam Chowder lies in the quality of the ingredients. I always opt for fresh, high-quality clams – the kind you can find at your local fishmonger – and good bacon is essential for achieving that delightful smoky flavor. I don't skimp on the cream either; it’s what gives the chowder its signature richness. The simple act of chopping the onions, measuring the flour, and precisely combining all the ingredients becomes a meditative experience, allowing me to unwind and focus on the task at hand. Cooking, for me, is more than just preparing a meal; it’s an act of self-care, an expression of love and care to my loved ones and friends, and a chance to unwind in the comforting rhythm of the kitchen. And to see my family and friends enjoy the dish, their faces lit up with satisfaction - that’s the ultimate reward.

Beyond the Recipe: This recipe isn't just about following instructions; it's about creating an experience. The warmth of the kitchen, the comforting smells, the satisfaction of creating something delicious – these are the things that make cooking truly special. Each ingredient, carefully selected and measured, contributes to the final masterpiece. The slow simmering, the blending of flavors, the delicate balance of spices – it all comes together to create something truly magical. I encourage you to experiment, to adapt this recipe to your taste. Try different types of bacon, experiment with spices, or add your own personal touch. The best recipes are the ones that evolve, that become a part of your own culinary story. So gather your ingredients, put on some music, and get ready to create a bowl of culinary happiness. Let this New England Clam Chowder bring warmth, comfort, and a touch of the sea to your table.

Step-by-step

• Add cubed bacon to a cold Instant Pot. Press Sauté function and then adjust until the selection goes to "less".
• Once bacon releases its fat and begins to sizzle, add the onion, salt and pepper.
• Raise the heat of the Instant Pot by pressing Cancel, then Sauté again.
• Once the onions have softened, add the wine and scrape all of the brown bits at the bottom of the pot to incorporate them into your sauce (this process is called deglazing).
• Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if there is not 2 cups of clam juice, compensate this amount with water), bay leaf, thyme and cayenne pepper.
• Close and lock the lid of the Instant Pot. Press the Manual function and adjust the time to 5 minutes.
• While pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are well blended.
• When time is up, open the pot using the Quick Release method.
• To the uncovered pot, add the roux, milk, cream, and strained clams. Press Sauté and simmer all of the ingredients in the pressure cooker for about 5 minutes or until thickened to your desired consistency.
• Serve garnished with soup crackers or in a fresh bread bowl. Enjoy!