New England Clam Chowder
from the video
7 Recipes For Seafood Lovers
by Jordan Kenna
for 6 servings
4 oz (115 g) bacon, 4 slices, chopped
2 cups (300 g) onion, diced
1 cup (225 g) celery, diced
1 cup (125 g) carrot, diced
⅓ cup (40 g) all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups (350 mL) chicken stock
2 potatoes, peeled and cubed
2 cups (480 mL) heavy cream
1 bay leaf
oyster cracker, for garnish
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
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