New England Clam Chowder
Indulge in a rich and creamy New England Clam Chowder, a timeless classic brimming with tender clams, savory potatoes, and a hint of smoked bacon, delivering a cozy and satisfying dining experience.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
4 slices of bacon, diced
1 onion, chopped
2 cloves garlic, minced
2 ribs of celery, chopped
3 cups potatoes, peeled and diced
2 cups clam juice
2 cups heavy cream
2 cups chopped clams, canned or fresh
1 tsp salt
1 tsp black pepper
1 tbsp fresh parsley, chopped
Instructions
1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
2. Add onion, garlic, and celery to the pot and sauté until softened.
3. Stir in potatoes and clam juice, bring to a boil, then reduce heat and simmer until potatoes are tender.
4. Pour in heavy cream and add chopped clams, bacon, salt, and black pepper. Simmer gently for 5-10 minutes.
5. Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Storage
Store chowder in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the chowder gently over low heat, stirring occasionally, until warmed 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.
