Unique New England Clam Chowder
Discover a unique twist on classic New England clam chowder, perfect for seafood lovers seeking a hearty and creamy dish.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
4 slices of thick-cut bacon, chopped
1 large onion, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
3 cups russet potatoes, peeled and diced
2 cups clam juice
2 cups heavy cream
2 tbsp all-purpose flour
2 lbs fresh clams, cleaned
1 bay leaf
1 tsp fresh thyme, chopped
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped for garnish
Instructions
1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
2. Add onions, garlic, and celery to the pot; cook until softened.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in clam juice and heavy cream, stirring constantly to avoid lumps.
5. Add potatoes, bay leaf, and thyme; bring to a simmer.
6. Add clams and cook until they open, about 10 minutes.
7. Season with salt and pepper. Remove bay leaf before serving.
8. Garnish with crispy bacon and parsley.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat until warm, stirring occasionally to prevent curdling.
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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.
