Creamy New England Clam Chowder
Creamy New England Clam Chowder
Course: Soups, DinnerCuisine: EnglishDifficulty: MediumServings
servings
8-10
Calories
414
kcalIngredients
- Steam Clam
2 lbs. fresh, live clams (scrubbed clean)
1/2 cup chicken broth
6 cloves garlic crushed
1/4 cup water
- Clam Chowder
3/4 cup clam juice (bottled is fine)
3/4 cup steamed clams, chopped
3 cups chicken broth or stock
4 tbsp. all-purpose flour
6 slices thick cut bacon, diced
1 cup onions, finely diced
1 cup celery, finely diced
1 cup leeks, finely sliced
3 cups red potatoes, diced
1 1/2 tsp kosher salt
1/2 tsp black pepper
3/4 tbsp. dried thyme
4 bay leaves
1 1/2 tsp Tabasco sauce
1 quart half and half (4 cups)
Directions
- Steam Clam
- Scrub clams to get rid of any grit and set aside.
- Gather water, chicken broth and garlic in a pot and bring to a boil. Add clams, cover with a lid, and steam until they open up, about 6-7 minutes.
- Discard any clams that do not open up. Drain, scoop out meat and chop finely.
- Clam Chowder
- Heat some olive oil in a large Dutch oven over MED-LOW heat. Add bacon and cook until crispy. Once done, transfer to a plate lined with paper towel to drain grease. Reserving drippings in pot.
- Increase heat to MED. Add onion, celery and leeks and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook for 1 minute.
- Stir in potatoes, chicken broth, clam juice, salt, pepper, thyme, bay leaves, and tabasco sauce. Bring to a boil then reduce heat. Cover with a lid and let simmer for 15 minutes until potatoes are fork tender.
- Add half and half to chowder, followed by chopped clams, and stir well to combine.
- Increase heat to MED and cook, stirring often, about 3-5 minutes, or until heated through and thickened to desired consistency.
- Season with salt and pepper if needed. Garnish with parsley, if desired.
- Serve with cooked bacon. Enjoy!
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