Hearty New England Clam Chowder
Experience the comforting embrace of the sea in our Hearty New England Clam Chowder, meticulously crafted for maximum flavor and culinary delight.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
2 tbsp unsalted butter
1 medium onion, finely chopped
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups clam juice
2 lbs russet potatoes, peeled and cubed
1 lb fresh clams, cleaned and chopped
2 cups heavy cream
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1 bay leaf
1/2 tsp dried thyme
1 tbsp white wine vinegar
3 strips bacon, cooked and crumbled
Instructions
1. In a large pot, melt butter over medium heat.
2. Add onion, celery, and garlic; sauté until onions are translucent.
3. Stir in flour to create a roux, cooking for 1 minute.
4. Slowly whisk in clam juice, ensuring no lumps form.
5. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 15 minutes.
6. Stir in clams, heavy cream, salt, pepper, and vinegar.
7. Heat gently until clams are cooked through, about 5 minutes.
8. Remove bay leaf; garnish with parsley and bacon before serving.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring frequently, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
