Easy Creamy New England Clam Chowder Recipes

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

Steps:

• Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
• Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
• Add onion and sauté until softened and translucent, about 3 to 5 minutes.
• Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
• Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
• Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
• Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
• Add in reserved clam meat and cook for an additional 2-4 minutes.
• Remove from heat and serve with oyster crackers
• Enjoy!

CLAM CHOWDER RECIPE

Steps:

• In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
• In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
• Stir in 2 cups chicken broth, 1 bay leaf, 1/2 tsp tabasco, 2 cans chopped clams with juice, 1 1/2 tsp worcestershire sauce, 1/2 tsp thyme, 1/4 tsp pepper, and about 1 to 1 1/2 tsp salt or to taste. Bring to a light boil.
• Add 1 1/2 lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
• To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle with cheese if desired.

CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
• Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.
• Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.
• Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
• Add potato and onion and saute for about 7 minutes.
• Drain the minced clams and reserve the liquid.
• Add clam juice and reserved clam liquid to mixture in saucepan.
• Cover and simmer 15 minutes or until potato is tender.
• Stir in cream and clams and bring to a slow simmer.
• DO NOT BOIL.
• Serve with crackers.