Favorite Clam Chowder Recipes: Quick And Easy New England Clam Chowder
Let's Talk Chowder!
Chowder is another form of soup that is really in my opinion like a stew as it usually has large chunks of vegetables and meat in it. Traditional New England clam chowder is a lovely combination of carrots, celery, clams, bacon and potatoes and is made with milk whereas its opposite would be the Manhattan variety with a tomato base.
Both clam chowders in my opinion are equally delicious - and equally easy to make from scratch. If you look at the amounts of sodium in commercially prepared soups, it is astounding and for that reason alone, I learned to make these chowders homemade. They are surprisingly easy. You can also go as far as to use fresh clams - those you dig yourself, clean and cook or purchase them at the fish market. Serve with a green salad and a good loaf of french bread (or serve in a bread bowl) and you have quite a spectacular meal!
New England Clam Chowder
Makes 6 servings about 1 cup each
- 1-2 slices of center cut bacon (substitute turkey bacon)
- 1 cup of chopped onion
- 2/3 cup of chopped celery
- Salt to taste
- 1/4 teaspoon dried thyme or marjoram
- 1 garlic clove crushed/minced
- 3 6-1/2 ounce cans of chopped clams undrained
- 2-1/2 cups diced red potatoes (skin on or off)
- 2 8-ounce bottles of clam juice (substitute 2 cups fish stock or vegetable stock)
- 1 bay leaf
- 1-1/2 cups skim milk
- 1/4 cup flour
- Cook bacon in a large stockpot/dutch oven over medium heat until bacon is crisp.
- Remove bacon, drain on paper towels and pat dry of grease.
- Reserve 1 teaspoon of the bacon drippings in the pan.
- Crumble bacon and set aside.
- Add onion, celery, salt, herb and garlic to bacon drippings and cook 4 minutes over medium heat or until the vegetables are tender.
- Drain the clams reserving the liquid.
- Add clam liquid from canned clams, potatoes, clam juice and bay leaf to the pan.
- Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender.
- Remove bay leaf.
- Combine milk and flour with a whisk until smooth.
- Add the flour and milk mixture to the pan and bring to a boil again.
- Cook about 10-12 minutes or until thickened, stirring constantly.
- Add clams and cook 2 more minutes.
- Sprinkle with bacon bits and serve.
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