Easiest Way to Cook Delicious new England clam chowder

new England clam chowder. A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams.

Chef Jason Hill shows how to make New England Clam Chowder in this episode of "Chef Tips." While visiting San Francisco and Fisherman's Wharf, Jason sampled. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. You can cook new England clam chowder using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of new England clam chowder

1. Prepare 1 tbsp of plus 1 teaspoon olive oil.
2. It's 4 slice of canadian bacon diced.
3. It's 1 large of onion chopped.
4. It's 6 of celery stalks, diced.
5. Prepare 3 clove of garlic, finely chopped.
6. It's 2 tsp of fresh thyme , chopped.
7. It's 2 of 1 pound containers frozen clams packed in there own juice , thawed, juice reserved.
8. Prepare 1 1/4 lb of russet potatoes diced small.
9. You need 1 of bay leaf.
10. You need 2 cup of cold low- fat milk.
11. Prepare 2 tbsp of heavy cream.
12. It's 3 tbsp of flour.
13. Prepare 1 dash of salt & pepper.

Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. New England clam chowder is a creamy soup loaded with briny clams, silky potatoes, and smoky bacon. The broth is ultra-thick and flavored with heavy cream, to boot! It's undoubtedly the ultimate comfort food.

new England clam chowder instructions

1. Heat 1 teaspoon oil to large soup pot over medium eat. Add the bacon and cook, stirring until crisp 3 to 4 minutes. Transfer the bacon to a plate..
2. Add remaining oil, onion celey, 3/4 salt and pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add garlic and thyme and cook, stirring for 1 minute more. Add 1 1/2 cups water the reserve clam juice the potatoes and bay leaf and bring to boil..
3. Partially cover the pt and simmer, stirring occasionally, until potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bol until the flour is dissolved. Slowly add the mixture to the pot stirring occasionally. While stirring bring the soup to a simmer. DO NOT BOIL. Reduce the heat to medium low and cook stirring occasionally until thickened about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste..
4. Right before serving, stir in the bacon..

If you think clam chowder requires expert levels of cooking, think again! This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder. New England Clam Chowder is one of my all-time favorite comfort soups.