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Home / Easiest Way to Cook Yummy Creamy New England Clam Chowder

Easiest Way to Cook Yummy Creamy New England Clam Chowder

Creamy New England Clam Chowder. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, and dill weed. Add the potatoes and the reserved clam broth and bring to a boil.

Creamy New England Clam Chowder Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a Snow's® also has a delicious Condensed New England Clam Chowder and Corn Chowder - Just add milk and bubble on your stovetop. You can have Creamy New England Clam Chowder using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Creamy New England Clam Chowder

  1. Prepare 2 tbsp of unsalted butter.
  2. It's 2 piece of thick cut bacon, finely diced.
  3. Prepare 1 cup of diced onion.
  4. Prepare 1 clove of garlic, minced.
  5. It's 3 tbsp of all-purpose flour.
  6. It's 2 cup of bottled clam juice.
  7. You need 2 can of minced clams (6 1/2 ounce cans) in juice. Reserve liquid.
  8. You need 3 of medium potatoes, peeled and diced into medium chunks.
  9. You need 1/3 cup of heavy cream.
  10. You need of kosher salt.
  11. Prepare of ground black pepper.

So easy to grab and serve for a quick-fix, comforting lunch. The Snow's® Minced Clams and Chopped Clams are essential for a perfect homemade chowder full of tender little morsels. New England Clam Chowder is the white cream version, where Manhattan Clam Chowder is the red, tomato based broth one. Then there is Boston Clam Chowder, which is the same as New England version, but the broth is thicker.

Creamy New England Clam Chowder step by step

  1. Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft..
  2. Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do..
  3. Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste..
  4. Strain the clams in a fine mesh strainer over a bowl to reserve the liquid..
  5. Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously..
  6. Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch..
  7. Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down..
  8. When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream..
  9. Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good..
  10. Serve with oyster crackers, regular crackers or toasted French bread..

It's creamy and comforting and chock full of delicious flavor. Clam chowder is one of my all-time favorite comfort soups. Luckily it's very easy to make. I can confidently say this New England Style Clam Chowder rivals my favorite restaurant version! S. this recipe has a much lower fat content.