New England Clam Chowder
Who doesn’t love a warm bowl of creamy New England Clam Chowder on a cold day? This classic recipe is packed with flavor, and will leave you craving more with every spoonful.
Ingredients:
- 6 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes
- 2 cups clam juice
- 2 cups heavy cream
- 2 (6.5 oz) cans chopped clams, undrained
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
- In a large pot, cook bacon until crispy. Remove bacon and set aside, leaving bacon fat in the pot.
- Add onion and garlic to the pot, and sauté until onions are translucent.
- Stir in potatoes and clam juice, then bring to a boil. Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and clams, then season with salt and pepper.
- Simmer for an additional 10 minutes, then stir in fresh parsley.
- Serve hot, topped with crispy bacon.
Helpful Tips:
- Add a sprinkle of Old Bay seasoning for a little extra kick.
- For a lighter version, use half-and-half instead of heavy cream.
- Try adding some diced carrots or celery for added texture and flavor.
- For a thicker chowder, mash some of the potatoes against the side of the pot.
- Garnish with oyster crackers or crusty bread for a satisfying crunch.
- Feel free to use fresh clams if available, just be sure to chop them up before adding to the chowder.
- Top with a drizzle of truffle oil for a luxurious touch.
- For a smoky flavor, add a pinch of smoked paprika to the chowder.
- Leftover chowder can be stored in the fridge for up to 3 days, just reheat gently on the stove.
- Experiment with different herbs like thyme or dill to change up the flavor profile.
Expert Secrets:
- To achieve the perfect consistency, use russet potatoes as they break down slightly and help thicken the chowder.
- For maximum clam flavor, use the juice from the canned clams along with the clam juice.
- Allow the chowder to sit for a bit after cooking to let the flavors meld together for even more depth.
- A splash of dry white wine can enhance the flavors and add a subtle acidity to the chowder.
- If you prefer a smoother chowder, use an immersion blender to partially blend the chowder before serving.
- Freshly cracked black pepper adds a nice finishing touch to each bowl of chowder.
- For a dairy-free version, substitute coconut milk for the heavy cream and omit the bacon.
- To amp up the garlic flavor, roast the garlic cloves before adding them to the chowder.
- Make a large batch and freeze individual portions for a quick and easy meal on busy days.
- Consider serving the chowder in bread bowls for a fun and festive presentation.