New England Clam Chowder.
You can have New England Clam Chowder using 15 ingredients and 11 steps. Here is how you achieve that.
Ingredients of New England Clam Chowder
- 🢂 8 lb of large cherry stone clams.
- 🢂 1 cup of dry white wine.
- 🢂 1 cup of water.
- 🢂 6 slice of bacon (quartered).
- 🢂 3 tbsp of unsalted butter.
- 🢂 1 of leek.
- 🢂 1 of small onion (finely chopped).
- 🢂 1 cup of finely chopped celery.
- 🢂 6 sprigs of fresh thyme.
- 🢂 2 of bay leaves.
- 🢂 3 clove of garlic (finely chopped).
- 🢂 3 cup of cubed potatoes.
- 🢂 2 cup of heavy cream.
- 🢂 1 bunch of chopped parsley.
- 🢂 1 of butter for garnish.
step by step New England Clam Chowder
- Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes..
- Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer..
- Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now..
- Remove clams from broth and set aside. Discard any that did not open..
- In large pot, cook bacon until crispy. Drain all but two tablespoons of grease..
- Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown..
- Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil..
- Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth..
- Add heavy cream and chopped clams to pot, mix well, cover and remove from heat..
- Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary..
- Serve with a pat of butter and chopped parsley. Enjoy!.
