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ID: 44867871...
A classic, creamy, and comforting New England Clam Chowder. This hearty soup is loaded with tender clams, potatoes, and vegetables, all brought together with a rich base flavored with bacon and cream.
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Sauté bacon, then add onion, carrots, and celery. Stir in flour and spices. → Add clam juice, chicken stock, potatoes, and a bay leaf. Simmer until potatoes are tender. → Stir in cream and simmer until the chowder thickens. → Add minced clams and heat through for a few minutes. → Serve hot, garnished with oyster crackers.
Sauté bacon, then add onion, carrots, and celery. Stir in flour and spices. → Add clam juice, chicken stock, potatoes, and a bay leaf. Simmer until potatoes are tender. → Stir in cream and simmer until the chowder thickens. → Add minced clams and heat through for a few minutes. → Serve hot, garnished with oyster crackers.
A classic, creamy, and comforting New England Clam Chowder. This hearty soup is loaded with tender clams, potatoes, and vegetables, all brought together with a rich base flavored with bacon and cream.
In a large pot or Dutch oven over medium-high heat, add the chopped bacon and cook until the fat has rendered and the bacon is crispy.
Add the diced onion to the pot with the bacon and rendered fat. Sauté until the onions are soft and translucent.
Add the diced carrots and celery to the pot.
Sprinkle the flour over the vegetables and stir continuously for about a minute to cook out the raw flour taste and create a thick base.
Season with black pepper and thyme, and stir to combine.
It's important to strain the clams and reserve the juice, as the juice provides a significant amount of flavor to the chowder base.
Cooking the flour with the vegetables and fat before adding liquids helps to prevent lumps and develops a richer flavor.
Do not overcook the clams at the end; add them last and cook just until they are warmed through to keep them tender.
Remember to remove the bay leaf before serving as it is not meant to be eaten.
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