Easiest Way to Prepare Homemade New England Clam Chowder

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, new england clam chowder. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

New England Clam Chowder is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. New England Clam Chowder is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook new england clam chowder using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make New England Clam Chowder:

1. Make ready 8 lb large cherry stone clams
2. Get 1 cup dry white wine
3. Prepare 1 cup water
4. Make ready 6 slice bacon (quartered)
5. Take 3 tbsp unsalted butter
6. Get 1 leek
7. Get 1 small onion (finely chopped)
8. Make ready 1 cup finely chopped celery
9. Take 6 sprigs fresh thyme
10. Take 2 bay leaves
11. Prepare 3 clove garlic (finely chopped)
12. Make ready 3 cup cubed potatoes
13. Make ready 2 cup heavy cream
14. Take 1 bunch chopped parsley
15. Prepare 1 butter for garnish

Steps to make New England Clam Chowder:

1. 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.
2. Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer.
3. 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.
4. Remove clams from broth and set aside. Discard any that did not open.
5. In large pot, cook bacon until crispy. Drain all but two tablespoons of grease.
6. Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown.
7. Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil.
8. 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.
9. Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
10. Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary.
11. Serve with a pat of butter and chopped parsley. Enjoy!

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