Clam Chowder – New England Style 🍲
Overview:
This cherished recipe for Clam Chowder – New England Style has been perfected over 40 years, embodying a harmonious blend of flavors that captivate taste buds. While traditionally a clam-centric delight, this versatile concoction can effortlessly transform into a delectable potato soup by simply omitting the clams and clam broth, replacing them with more milk and cream. Indulge in the rich, creamy goodness of this iconic dish, perfect for chilly evenings or whenever a comforting bowl of soup is craved.
Nutritional Information:
- Calories: 804.6
- Fat: 50.9g
- Saturated Fat: 23.2g
- Cholesterol: 189.2mg
- Sodium: 644.1mg
- Carbohydrates: 48.3g
- Fiber: 4.7g
- Sugar: 3g
- Protein: 38g
Time Management:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 1 hour | 1 hour 30 minutes |
Ingredients:
- 3 potatoes
- 1 yukon gold potatoes
- 2 bacon slices
- 2-3 onions
- 1/2 garlic clove
- 3 tablespoons flour
- 3 cans clams (minced or baby)
- 4 bottles clam juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1 teaspoon MSG (optional)
- 1 cup milk
- 1 cup heavy cream
- 6-7 cups canned chicken broth
- 1-2 green onions
- Salt and freshly ground black pepper, to taste
Instructions:
-
Prepare Potatoes:
- While preparing bacon and onions, cook potatoes in heavily salted water in a large pot or Dutch oven until about half done.
- Drain potatoes, cool under running water, drain again, and set aside.
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-
Cook Bacon and Onions:
- In a large nonstick skillet, brown bacon over medium heat until golden brown and crisp.
- Drain bacon and set aside, reserving bacon fat.
- Return 1 tablespoon of fat to skillet, add onion and garlic, and cook until translucent and just beginning to brown.
- Remove onions from skillet and drain on paper towels.
- Return remaining bacon fat to skillet.
-
Prepare Roux:
- Add enough flour to make a fairly stiff roux.
- Cook for about 10-15 minutes, stirring frequently and thoroughly to prevent burning, and set aside.
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Combine Ingredients:
- Place bottled clam juice and juice reserved from clams in the Dutch oven.
- Add whipping cream, optional MSG, dry mustard, Worcestershire sauce, and salt and freshly ground black pepper to taste.
- Mix thoroughly and place over low heat for about 5-10 minutes. Taste and adjust seasonings.
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Incorporate Roux:
- Add roux to the mixture and whisk until thoroughly combined.
- Increase heat to medium and bring to a slow boil, whisking regularly and scraping the bottom of the pan to prevent burning.
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Thicken Chowder:
- Reduce heat to medium-low and continue cooking until thickened.
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Add Remaining Ingredients:
- Add reserved clams, bacon, onions, and potatoes.
- Return to a boil, reduce heat, and allow to simmer for about 15 minutes, stirring and scraping the bottom of the pot frequently to prevent scorching.
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Adjust Consistency:
- If the soup is too thick, add milk or chicken broth as desired.
- If the soup is too thin, add instant potato flakes to obtain the desired consistency.
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Final Touches:
- Add sliced green onions and allow to simmer for about 10 minutes before serving.
- Serve with crackers or hot sourdough French bread and butter for a satisfying meal.
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Storage Tips:
- This soup is best enjoyed the day after being prepared; simply reheat before serving.
- It also freezes very well, so don’t worry about making too much at a time.
- Just allow it to thaw overnight in the refrigerator and reheat over low heat until ready to serve.
Serving Suggestions:
A steaming bowl of this Clam Chowder – New England Style, accompanied by crusty bread, is a meal in itself. Its rich and robust flavors are sure to warm your soul, making it an ideal choice for cozy gatherings or solo indulgence. Enjoy the comfort and satisfaction this timeless recipe brings, leaving everyone clamoring for seconds! 🥣
