New England Clam Chowder
From ConGusto 5 years ago
- 20-Minutes to make
- Serves 8 (about 9-cups)
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Chowder made with milk or cream began appearing in the early 1800s, and New Englanders claimed it as their own in the 1900s. Read more Many versions use a flour and butter roux to thicken the soup. The roux is necessary if you’re cooking with milk; otherwise, it curdles when boiled. This chowder gets its thick texture from a combination of heavy cream and puréed potatoes. You can crush some of the potatoes against the side of the pot (instead of puréeing the vegetables) for a thinner but equally delicious version. See less
Ingredients
- - 3 oz. thick-cut bacon (2 to 3 slices), cut crosswise into 1/4-inch strips shopping list
- - 1-1/2 oz. unsalted butter (3 Tbs.) shopping list
- - 1 large yellow onion, cut into small dice (about 2 cups) shopping list
- - 4 tender inner celery stalks, cut into 1/2-inch dice (about 1 cup) shopping list
- - 4 cups diluted clam broth, plus the reserved clam meat (1-1/2 to 2 cups), finely chopped shopping list
- - 2 lb. large Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 4-1/2 cups) shopping list
- - 2 bay leaves shopping list
- - 1 tsp. chopped fresh thyme shopping list
- - Freshly ground black pepper shopping list
- - 1 cup heavy cream shopping list
- - 3 Tbs. chopped fresh flat-leaf parsley shopping list
- - Kosher salt shopping list
How to make it
- - Cook the bacon in a wide heavy-duty 4- to 5-quart pot or Dutch oven over medium heat, stirring occasionally, until just beginning to turn crisp and golden, about 4 minutes.
- - Remove from the heat. Pour off and discard the bacon fat, leaving the bacon in the pot.
- - Add the butter and onion and cook over low heat, covered, stirring occasionally, until the onion is softened but not colored, about 8 minutes.
- - Add the celery and cook, uncovered, stirring occasionally, until just softened, about 5 minutes.
- - Add the clam broth, potatoes, bay leaves, thyme, and 1 tsp. pepper.
- - Bring to a boil over high heat. Lower the heat to maintain a simmer and cook, partially covered, until the potatoes are tender, 10 to 12 minutes. Discard the bay leaves.
- - Purée 1 cup of the soup solids with just enough liquid to cover in a food processor or blender, and add it back to the soup.
- - Add the cream and bring to a boil.
- - Remove the soup from the heat, wait until it stops simmering (this may take a minute if you’re using a Dutch oven), and stir in the clams and parsley.
- - Season to taste with salt and pepper.
People Who Like This Dish 1
- JABNJENN Nowhere, Us
- ConGusto Saint Louis, MO
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments