This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.
It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.
As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.
Don’t skip on bacon, it gives the chowder that distinctive smoky taste.
- 2 6.5 oz cans of chopped or minced clams
- 1 strip of thick sliced double smoked bacon
- 3 potatoes
- 1 medium onion
- 1 carrot
- 1 stalk of celery
- 1.5 cups stock
- 1 cup of heavy cream
- 3 tablespoons of flour
- 1 bay leave
- Salt to taste
- Ground black pepper
How to prepare, step-by-step:
- Prepare ingredients:
- Warm up deep non-stick pan over medium-high heat, dice bacon and fry it in the pan until colored, don’t forget to stir:
- Peel and dice onion, add them to the pan and fry onions until transparent, stir from time to time:
- Peel and shred the carrot, when onions are cooked, add carrots in:
- And then dice celery stalk (keep fresh leaves if any, for decoration) and it to the pan as well, mix everything and continue cooking over moderate heat for 3 mins or so, continue stirring:
- Then pour flour in: And mix it in carefully:
- Pour broth in:
- Then open both clam cans and drain clam broth into the pot (keep clams in the can still):
- Pour cream in:
- Add bay leave:
- Peel potatoes, then dice them into smaller cubes for soup; bring chowder to simmer and add potatoes in:
- Season with salt and ground black pepper to taste:
- Cook over light simmer until potatoes become soft when pierced with a knife. Then add clams to the pot, heat them through lightly (about 1 minute to prevent them from hardening):
- Then turn heat off, add chopped celery leaves (or other greens):
- The New England Clam Chowder is ready:
- Serve it: