clam chowder recipe

Homemade clam chowder is easy and a real treat. It&#x27;s creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes and crunchy bacon.

Clam Chowder Recipe (VIDEO)

bacon

carrots

celery ribs (finely diced)

onion (finely diced)

Tbsp all-purpose flour

chicken broth

clams

bay leaf

Worcestershire sauce

Tabasco sauce

thyme

salt

lbs 6 medium potatoes (yukon gold

milk (any kind)

whipping cream whipping cream

Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).

Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.

Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.

While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.

https://www.youtube.com/watch?v=FRNcmhvdUGA

Homemade clam chowder is easy and such a treat. It is creamy, but light and so satisfying. This New England style clam chowder recipe is loaded with tender clams, silky potatoes, and bacon 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR CLAM CHOWDER SOUP:
►6 slices bacon, cut into 1/2″ strips
►2 medium carrots, sliced into thin rings or half rings
►2 celery ribs, finely diced
►1 small onion, finely diced
►4 Tbsp all-purpose flour
►2 cups chicken broth or stock
►1 cup chopped clams with their juice (from 2 small cans)
►1 bay leaf
►1 1/2 tsp Worcestershire sauce
►1/2 tsp Tabasco sauce
►1/2 tsp dried thyme
►1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
►1 1/2 lbs (6 medium) potatoes (Yukon gold or russet), peeled
►2 cups milk (any kind)
►1 cup whipping cream or heavy whipping cream

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#natashaskitchen #soup #chowder

New England Creamy Clam Chowder Soup Recipe - Comfort Food

This Keto New England Clam Chowder is the best warm and hearty soup on a cold day!  It is a classic comfort food that is easy to make and delicious. Our version is creamy, filling, and delicious. This dish is keto, low-carb, grain-free, and gluten-free!

Keto New England Clam Chowder

celery (diced)

onion

garlic (minced)

chicken bone broth or stock

clam juice

white pepper

heavy cream

cream cheese

clams (undrained)

Salt

In a large stockpot, cook the bacon on medium heat until crisp.

Remove the cooked bacon from the pot and transfer to a paper towel and set aside.

Add the celery, onion, and garlic into the stockpot.

Saute the veggies for about 5 minutes or until softened.

Add the cream cheese to the pot and stir continuously to melt it.

Next, stir in the chicken bone broth/stock, clam juice, pepper, and thyme.

Bring the soup mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.

Gradually, add in the heavy cream.

Raise the heat and bring the soup to a boil once again, then reduce the heat to low.

Stir in the clams and season with salt to taste. Let simmer for 2-3 more minutes.

To serve, garnish with fresh thyme, the cooked bacon pieces, and more pepper.

This New England Clam Chowder recipe is rich and comforting, and loaded with clams. It&#x27;s better than any restaurant chowder!

New England Clam Chowder

onion,

celery,

garlic cloves, finely chopped

flour

milk

half & half

oregano

paprika

potatoes,

pepper

parsley,

In a soup pot or dutch oven, fry...

In a soup pot or dutch oven, fry the bacon till it is crisp. Remove it to a plate, and remove all but 2 tablespoons of the bacon grease.

Add onion, celery and garlic. Cook, stirring occasionally,...

Add onion, celery and garlic. Cook, stirring occasionally, until soft.

Add flour. Stir till there are no more...

Add flour. Stir till there are no more clumps.

Gradually add clam juice, chicken broth, milk and...

Gradually add clam juice, chicken broth, milk and half &amp; half, stirring continuously. Add bay leaves, thyme, oregano and paprika. Simmer 5-10 minutes.

Add potatoes and continue cooking until they are...

Add potatoes and continue cooking until they are soft, about 15-25 minutes, depending on the size and type of potato.

Add clams. Taste and adjust for salt and...

Add clams. Taste and adjust for salt and pepper.

Garnish with crumbled bacon and chopped parsley. Serve...

Garnish with crumbled bacon and chopped parsley. Serve immediately.

This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder.

clam juice (or chicken broth, see note (709.8 ml))

garlic

all purpose flour ((40 grams))

red potatoes (about five medium diced into 1/2 inch pieces (680.4 grams))

bay leaves

heavy cream ((227 grams))

parsley (well minced)

salt and pepper

In a large stew pot, cook the bacon over medium heat until crisp, stirring often.

While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup. You will need approximately 3 cups more of clam juice or chicken broth to get a total of 4 1/2 cups of liquid.

Add the diced celery and onions, cooking until they are translucent and very soft.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn&#39;t burn.

Stir in the flour, coating all of the veggies and the bacon. Continue cooking for about a minute until the flour begins to brown.

Extremely gradually, pour in the clam juice (or clam juice/chicken stock mixture). Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour veggie mixture. There should be no visible liquid between each pour. The veggies should look like a gummy mess. Continue this way until you use all the liquid, pouring more quickly at the end. While this should be a slow process, it will take you no longer than a minute or two.

Add the potatoes, thyme, and bay leaves. Increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.

Stir in the cream and chopped clams and let heat through for a minute. Remove from the heat and stir in the fresh parsley. Season with salt and pepper to taste.

https://content.jwplatform.com/videos/yX5NzwRm.mp4

This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder

This New-England-style Clam Chowder recipe is lightened up, made with fresh clams and their broth and melted leeks. Smoky and rich in flavor.

Clam Chowder Recipe With Fresh Clams

lbs clams – small to medium clams work best here.

water

bacon- finely diced (or sub finely diced salt pork, or turkey bacon)

leeks

garlic cloves- rough chopped, optional

white wine, optional

lb potatoes, thin-skinned, diced (3-3 ½ cups)

thyme springs

whole milk

unsalted butter

black pepper

Italian parsley

tarragon

Place 4 cups water in a large pot and add the clams. Bring to a boil, cover and simmer for 5-10 minutes or until the clams open and are lightly cooked. Turn the heat off.  Strain the clams, saving the broth. Strain the broth, one more time through a fine mesh strainer. Let the clams cool just a bit.

In a dutch oven, over medium heat, saute the bacon, until crispy and browned. Using a slotted spoon, scoop out the crispy bacon bits and set aside. To the bacon drippings, add the rinsed leeks and cook over low heat, until melty. A little water will help them not burn, hence the rinsing, but you can always add another splash. Once tender, add the garlic, saute until fragrant, and deglaze the pan with white wine if using, scraping up any browned bits.

Add the diced potatoes and just enough strained clam broth to cover the potatoes, saving the rest. Add thyme, and bay leaves, cover, and bring to a simmer. Simmer until potatoes are nice and tender.

Sort the clams

While the potatoes are simmering, sort the clams. Keep one-third of the clams intact, leaving the shells on, and setting them aside -pick the nicest looking ones! Discard any clams that have not opened, and remove the clams from the remaining ⅔ of the clamshells, discarding the shells. If your clams are large, feel free to chop.

If using milk, thicken it just a little bit by making a roux; in a small saucepan over medium-high heat, melt  butter (or use olive oil) and brown it just a bit. Whisk in an equal amount flour and stir for 1-2 minutes toasting the flour. Add one cup of milk and whisk well, add the 2nd cup and whisk until smooth, heating it to a simmer until it thickens. Turn heat off. (See notes) 

Once the potatoes are tender, using tongs, remove the thyme and bay leaves. Pour in the thickened milk (or use cream or half and half straight) and stir. Season with black pepper. Add all the clams, bacon bits and the parsley, give a gentle stir, and gently heat. Feel free to add more of the clam broth if you want, to loosen the consistency. Taste and adjust salt, and pepper to taste.

Divide into bowls, topping each bowl with a few whole clams, sprinkle with more fresh parsley and a little tarragon and serve with crusty bread, oyster crackers or rolls.

I'm going to try this recipe soon, I really like it!!! It's absolutely a dish that we loved as a family, and like you, we love it in the evening, because it's light and delicious.
In France, you can't find cans of clams, they are always sold fresh in this season. So we take advantage of it, and everyone has a great time. My father loved making this soup, and it is a memory linked to him, which is very dear to me. He will be with us when I make it... There are dishes, like this, which are linked to a loved one.
Thank you very much, for this recipe, it's been 3 years since I last made it, it's time to remember the good memories...Thank you

I would give this 10 stars if I could. Made this as written and my guests, husband and I all agreed, it was the best clam chowder we’ve ever had. No it’s not traditional- much lighter- but felt like we’re were eating at a 5 star restaurant. Served it with your sourdough biscuits.

Making this tonight! I hav fresh littlenecks here in Georgia. We frequent a restaurant on our vacation to P’town called Heaven. This looks like the comparable, lighter chowder they serve, which is so delicious!

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