About New England Clam Chowder:
New England Clam Chowder is a soup made with clams, potatoes, bacon, onions, vegetables, and cream. Clam Chowder is a comfort food with tender clams, creamy potatoes and smoky flavoured bacon.
- 3-4 cans of minced clams with clam juice.
- 3-4 strips of center-cut bacon (200 g) chopped.
- 2 cubes of butter.
- 2 stalks of celery finely chopped.
- 1 large onion finely chopped.
- 300-400 grams of potatoes washed, peeled and diced into bite sizes.
- 4-5 garlic cloves minced.
- 2 medium sized carrot diced.
- 1/2 teaspoon chilli flakes (optional).
- 2-3 tablespoons of all-purpose flour.
- 4-5 cups of chicken broth or as needed depending on as thick or thin as you like your soup to be.
- 2 bay leaves.
- Some finely chopped thyme.
- Some finely chopped parsley.
- Freshly grounded black pepper to taste.
- Salt to taste.
- 1/2 teaspoon oregano.
- 1 cup of cream.
Note: You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.
Method of Making New England Clam Chowder:
- Place a strainer over a bowl and strain 3 cans of minced clams and keep the clam meat and juice separately aside for later use.
- Take a large, deep, heavy bottom saucepan and heat on a medium heat.
- When pan is hot, add on the bacon and fry the bacon over a medium to high heat until fat renders and the edges begin to crisp.
- Add chopped onions, bay leaves, and minced garlic and saute on a medium heat until onion turns translucent.
- Add chopped celery and chopped carrots and saute on a low to medium flame for 3-4 minutes by stirring continuously.
- Add all purpose flour and saute until raw flavour of the all purpose is gone on a low flame.
- Add reserved clam juice and chicken broth and mix well making sure there are no lumps.
- Add chopped potatoes and mix well.
- Add salt to taste, chopped thyme, freshly grounded black pepper to taste, oregano, and chilli flake to taste and mix well.
- Increase the flame and let the stock come to a boil.
- When stock comes to a boil, reduce the flame and simmer the soup for 15-20 minutes or until potatoes are well cooked and tender.
- Remove the bay leaf, add cream and mix well.
- Simmer the chowder for an additional 10-15 minutes or until soup has thickened.
- Add 2 cubes of butter and mix well.
- Add reserved clam meat and finely chopped parsley and mix well.
- Check for the seasoning and adjust accordingly.
- Simmer the chowder for another 2-3 minutes and turn off the heat.
- Serve this New England clam chowder hot with oyster crackers or as it is.