New England Clam Chowder Recipe
New England Clam Chowder Recipe is a cream based soup. New Englanders often times use the word quahog to describe England Clam Chowder. Quahogs replaced the fish in cream based stews of England and France to become New England chowder. New England clam chowder is sometimes called Boston Clam chowder. The word chowder is recognized from the French chaudière , which translated means pot. The Bald Chef Glen Izett Makes a great pot of classic New England Clam Chowder. I love this soup recipe because most New England clam chowder recipes taste like pudding. This recipe is lighter yet still full bodied for a great New England Clam Chowder. I believe New England Clam Chowder Recipe may be one of the best clam chowder recipes I’ve ever tasted is light bodied and full of clams and creamy goodness.
Ingredients For Making New England Clam Chowder
If you want to make outstanding new England clam chowder you will need to purchase the following ingredients:
- 36 fresh clams little neck
- 3 slices of chopped Apple Bacon
- 2 tablespoons of butter
- 2 tablespoons of minced garlic
- 2 medium Potatoes cut fine
- 1 cups half and half cream
- 2 teaspoon salt and Freshly ground black pepper
Cooking Instructions For New England Clam Chowder
New England Clam Chowder is made by Steaming 36 fresh clams, shucked and chopped remove clams from the clam stock. Save 1 quart of the clam broth. Sauté in a large pot 3 slices of chopped apple bacon until crispy remove. Add 2 tablespoons of butter and 4 tablespoons of flour to make a roux cook for 2 minutes. Add one fine cut onion and 2 tablespoons of minced garlic. Add the 1 quart of clam stock to the roux and cook for 15 minutes. Add 2 medium potatoes cut fine, shucked and chopped clams 2 cup half-and-half add 1/2 teaspoon salt and Freshly ground black pepper. Then reduce heat and simmer for 10 minutes.
This New England Clam Chowder might make you fat but it’s so good!