Thick New England Clam Chowder Recipe

for 6 servings

• 4 oz bacon ( 115 g ), 4 slices, chopped
• 2 cups onion ( 300 g ), diced
• 1 cup celery ( 225 g ), diced
• 1 cup carrot ( 125 g ), diced
• ⅓ cup all-purpose flour ( 40 g )
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 cans minced clam , with juice
• 1 ½ cups chicken stock ( 350 mL )
• 2 potatoes , peeled and cubed
• 2 cups heavy cream ( 480 mL )
• 1 bay leaf
• oyster cracker , for garnish

1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
3. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
8. Add in reserved clam meat and cook for an additional 2-4 minutes.
9. Remove from heat and serve with oyster crackers
10. Enjoy!

for 6 servings

• 4 oz bacon ( 115 g ), 4 slices, chopped
• 2 cups onion ( 300 g ), diced
• 1 cup celery ( 225 g ), diced
• 1 cup carrot ( 125 g ), diced
• ⅓ cup all-purpose flour ( 40 g )
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 cans minced clam , with juice
• 1 ½ cups chicken stock ( 350 mL )
• 2 potatoes , peeled and cubed
• 2 cups heavy cream ( 480 mL )
• 1 bay leaf
• oyster cracker , for garnish

1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
3. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
8. Add in reserved clam meat and cook for an additional 2-4 minutes.
9. Remove from heat and serve with oyster crackers
10. Enjoy!

Thick New England Clam Chowder Recipe

Source: https://tasty.co/recipe/new-england-clam-chowder

Posted by: rosadoanxich.blogspot.com

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