New England Clam Chowder: A Creamy Delight

Ingredients

• 4 cans (6.5 ounces each) of chopped clams, with juice reserved
• 1 large onion, diced
• 2 stalks of celery, diced
• 3 to 4 medium potatoes, peeled and cubed
• 1 cup of heavy cream
• 2 cups of milk
• 1/4 cup of butter
• 3 tablespoons of all-purpose flour
• 1 bay leaf
• 1 teaspoon of dried thyme
• Freshly ground black pepper, to taste
• Salt, to taste
• Optional: fresh parsley, chopped for garnish
• Optional: Cooked bacon bits, for garnish

Instructions

Step 1: Drain the cans of chopped clams, reserving the clam juice.
Step 2: Melt butter in a large pot over medium heat. Add onions and celery, and cook until the onions are translucent.
Step 3: Sprinkle flour over the cooked vegetables. Stir and cook for a couple of minutes to remove the raw flour taste.
Step 4: Slowly add the reserved clam juice to the pot, stirring constantly to ensure that the flour is well incorporated.
Step 5: Add cubed potatoes, bay leaf, and thyme. Bring to a simmer, and cook until potatoes are tender.
Step 6: Stir in the clams, heavy cream, and milk. Heat through, but do not boil, as the clams can become tough and the cream may curdle.
Step 7: Season with salt and freshly ground black pepper to taste.
Step 8: Remove the bay leaf and discard it. Serve hot, garnished with fresh parsley and bacon bits if desired.

Equipment and Tools

• Large pot
• Wooden spoon
• Measuring cups and spoons
• Knife for dicing vegetables
• Cutting board

Preparation

Before you start cooking, prepare all the ingredients by dicing the vegetables, peeling and cubing the potatoes, and draining the clams with the juice reserved. Having all your ingredients ready will make the cooking process smoother and faster.

Cooking Process

Follow the step-by-step instructions provided in the recipe to ensure your New England Clam Chowder comes out creamy and delightful. Pay attention to not boiling the cream to prevent curdling and add the clams at the end to keep them tender.

Tips and Tricks

• For a richer flavor, sauté the vegetables in bacon fat instead of butter and garnish with bacon bits.
• For a thicker chowder, you can increase the amount of flour or create a cornstarch slurry to stir into the soup.
• Stir the chowder frequently as it simmers to prevent the milk and cream from scorching on the bottom of the pot.

Nutritional Information

• Calories: Approximately 450 per serving
• Fat: 20g
• Carbohydrates: 35g
• Protein: 20g
• Fiber: 3g

Introduction:

Imagine a chilly evening, the perfect time for a bowl of comforting New England Clam Chowder. This creamy delight is a traditional favorite, a comforting soup that warms the heart and satisfies the soul with its rich and savory flavors.

Serving Suggestions:

This hearty chowder pairs wonderfully with a side of crusty bread or oyster crackers. If you’re serving a crowd, consider offering a salad with a zesty vinaigrette to complement the creamy soup.

Flavor Profile:

This New England Clam Chowder has a delightful balance of savory clams, a velvety broth enriched with cream and milk, and the earthy flavors of thyme and bay leaf. The vegetables provide a subtle sweetness, while the optional bacon garnish adds a smoky depth.

Conclusion:

As you savor each spoonful of this New England Clam Chowder, you’ll appreciate the symphony of flavors and the comfort it brings. It’s a dish that captures the essence of New England in a bowl – perfect for any day of the year. Enjoy this creamy delight with family and friends, and let it become a cherished addition to your recipe collection.