New England Clam Chowder recipe

Ingredients:

• 4 strips of bacon, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups clam juice or fish stock
• 2 cups heavy cream
• 2 cups diced potatoes
• 2 cups chopped clams (fresh or canned)
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove the bacon from the pot and set it aside, reserving the bacon grease in the pot.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Sprinkle the flour over the onion and garlic and stir to combine. Cook for another 2-3 minutes until the flour is lightly golden.
4. Slowly pour in the clam juice or fish stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10-15 minutes, or until the mixture thickens.
5. Add the diced potatoes and continue to simmer until the potatoes are tender, about 10-15 minutes.
6. Stir in the heavy cream and chopped clams, and bring the chowder back to a simmer. Cook for an additional 5-10 minutes, or until the clams are heated through.
7. Stir in the chopped parsley, bacon, and season the chowder with salt and pepper to taste.
8. Serve the chowder hot and garnish with additional chopped parsley and crumbled bacon, if desired. Enjoy your New England Clam Chowder.

This New England Clam Chowder recipe is the perfect way to warm up on a chilly day. It is a hearty, creamy soup with a rich, flavorful broth that is packed with tender clams and potatoes.

The key to making a great New England Clam Chowder is to use quality ingredients and to take your time building the flavors.

The bacon adds a rich smokiness to the chowder, while the onion and garlic provide a nice sweetness. The flour helps to thicken the chowder, and the clam juice or fish stock provides a nice briny flavor that pairs well with the clams. The heavy cream gives the chowder its creamy texture, while the potatoes add a nice starchiness.

When it comes to the clams, it’s best to use fresh clams if they are available, but canned clams can also be used. If you’re using canned clams, make sure to rinse them well before adding them to the chowder to remove any sand or debris.

It’s also important to take your time when building the flavors of the chowder. The bacon should be cooked until crispy, the onion and garlic should be cooked until softened, and the flour should be cooked until lightly golden. This will help to develop a rich, complex flavor that is characteristic of a good New England Clam Chowder.

When serving, the chowder can be garnished with additional chopped parsley, crumbled bacon, and oyster crackers or bread.

In conclusion, New England Clam Chowder is a classic comfort food that is perfect for any occasion. It’s hearty, comforting and full of flavor that everyone will love. This recipe is easy to make and it’s sure to be a hit with your family and friends.