New England Clam Chowder Recipe
If you’re visiting England any time soon or if you’re already in England, you’d want to try out amazing English recipes, and this clam chowder recipe is one that you’d never want to miss out on.
The good thing about this recipe is that you probably already have most of the ingredients at home, or you can get them at the nearest grocery store to you. In this article, I’ll take you through a step-by-step guide on how you can create this delicacy at home and probably have something different to serve this Christmas other than rice and chicken.
What You’ll Need
- 2 teaspoons chicken bouillon
- 2 bay leaves
- 6 thick center-cut chopped bacon strips
- 1 tbsp of butter
- 3 6.5oz cans of minced clams
- 8 oz of clam juice
- 1 chopped onion ball
- 2 cups of chicken broth
- 2 stalks of finely chopped celery
- ½ teaspoon each dried oregano, parsley, and salt
- ¼ teaspoon each dried pepper and thyme
- 1 cup of cream
- 1 ¼ pound of russet of peeled and potatoes
- 3 to five cloves of minced garlic
- ¼ teaspoon of ground red pepper flakes
- ⅓ cup of flour
- Empty the clam juice from the cans into a cup. Ensure that the cup allows you to measure the quantity of the content you have in it. Add a reasonable amount of clam juice to the equal amount of calm you have. Two and a half cups would be great.
- Place your bacon in the oven, but make sure you’re cooking it under medium heat until it looks a bit brown. Overcooking it may alter the taste; cook bacon over medium heat until fat is rendered slightly brown. Take out a part of the bacon after cooking, place it on another plate, and melt one tablespoon of butter into the remaining bacon.
- Now you can take the heat up a bit; somewhere around medium-high should do. Add your celery and onion, and cook till you notice that the onions are soft enough.
- Add the diced potatoes to the mixture, red pepper flakes, add garlic, and cook the mixture for not more than one minute.
- Add flour to the mixture (sparingly) and cook it for one minute.
- Pour in the chicken broth, chicken bouillon, clam juice, bay leaves, and every other seasoning left. Cook the mixture for around 20 minutes or until you notice that the potatoes have become very soft.
- Pour in your heavy cream and cook until it penetrates generously into the mixture.
- Remove the bay leaves, turn off the oven or stove, add pepper and salt to taste. If you want a less chunky finished product, you’ll need to add some more heavy cream.
If you have followed all the steps judiciously, what you should have now is a finally cooked New England clam chowder. Note that some of the ingredients added up there are optional, and you can decide to take them off the list. However, I believe it would taste a lot better if you do it my way.
If you don’t like clam chowder, you can get the same nutritional value in a fish oil supplement such as one by Nordic Naturals.