New England Clam Chowder – Clean Mouth

New England vs. Manhattan Clam Chowder

The secret is in the soup stock. Boston clam chowder is the same as New England clam chowder. Manhattan Clam Chowder, on the other hand, is a delicious dairy-free version using a tomato-based broth. It also contains green peppers and carrots. However, bacon is just as good as potatoes or clams.

what you need to make

1. Clam It is the star of the show offering a beautiful seafood experience. Make sure it’s fresh and strain it before boiling. But there’s no shame in opening a 12-ounce can to make this soul-satisfying deliciousness.
2. bacon It’s essential for clam chowder because it makes everything delicious. The smoky saltiness further enhances the taste. The drippings and a bit of butter are great.
3. seasoning – Classic flavors include onion, celery, garlic, thyme, bay leaf, and Creole seasoning. Adding a little flour will thicken the soup.
4. soup base – Mixing half and half with clam juice (from a jar or obtained by cooking clams) turns this delicacy into a wonderful soup.
5. potato It is essential for authentic clam chowder. Yukon gold and russet potatoes both work well because they hold together well.

How to make New England clam chowder

• cook the clams – Pour about 3 cups of water into a large pot, add the clams, cover, and heat over high heat. Boil the clams for about 5 minutes. Uncover the pot, stir the clams, and continue cooking for another 3 to 4 minutes, or until the clams open. (Photo 1)
• distortion – Turn off the heat and discard any unopened clams. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and set aside for later. Coarsely chop the clams and set aside. (photograph 2)
• bacon – Heat a Dutch oven or large pot over medium heat and fry the bacon until crispy. Leave 1 to 2 tablespoons of bacon in the pan and drain on paper towels. (Photo 3)
• Saute – Then melt the butter, add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic, thyme, and bay leaf; creole seasoningadd the flour and cook for about 1 minute, or until the garlic is fragrant and the flour is light golden brown. (Photos 4-5)
• potato – Add the reserved clam juice and half the cream, whisking constantly until evenly mixed. Add potatoes, stir and bring to a boil. Then reduce the heat and simmer until the potatoes are tender (about 10 minutes). (Photo 6)
• assemble – Add the chopped clams and cook until cooked through (about 2 minutes). Season to taste with salt and pepper. If the chowder is too thick, stir in the half-and-half or clam juice a little at a time until the desired consistency is reached. (Photos 7-8)
• serve – Garnish with chopped bacon and chives and serve immediately with fresh bread or cornbread.

Variations and substitutions

1. For a tropical twist, replace the potatoes with green bananas and half-and-half with full-fat coconut milk.
2. Adjust the consistency of the chowder before adding the clams to avoid overcooking.
3. Put everything in slow cooker

Tips and notes

1. Replace half and half with 1/2 cup heavy cream and 1/2 cup milk.
2. If you prefer a thicker chowder, simmer the soup a little longer or blend the potatoes and add them to the mixture. For a thinner chowder, add more clam juice or add half and half.
3. IMO, littleneck and cherrystone clams make the best clam chowder. But to make the best New England clam chowder, it needs to be fresh.
4. Some people use canned clams, which is effective. However, if fresh live clams are not available, I prefer chopping frozen clams from the frozen section of the grocery store.

Preparation and storage

Honestly, clam chowder tastes better the next day. Leftovers can be stored in an airtight container (I prefer glass) in the refrigerator for 2-3 days. Freezing is not recommended as the cream may separate.

What goes with New England clam chowder

I always pour a bag of oyster crackers into a bowl. Because clam chowder wouldn’t be the same without oyster crackers. However, one loaf homemade garlic bread It’s also delicious. Stir-fry vegetables in a pot (baby carrot, tomato, corn on the coband red potatoes) A complete meal is served while it is boiling.

Try more filling soup recipes

1. beef barley soup
2. minestrone soup
3. broccoli cheese soup
4. chicken and rice soup
5. french onion soup

This blog post was originally published in February 2019 and has been updated with additional tips and delicious photos.

by Imma