New England Clam Chowder - Creamy seafood classic
New England Clam Chowder is a rich and creamy soup that is a staple in American northeastern coastal cuisine. This indulgent chowder is known for its thick consistency and is loaded with tender clams, diced potatoes, onions, and celery. The soup is simmered in a savory broth that often consists of clam juice and is enriched with heavy cream or milk to create its signature creamy texture. Bits of smoky bacon or salt pork are commonly added for additional depth of flavor. The chowder is traditionally seasoned with thyme, bay leaf, and a dash of black pepper. It is perfect as a heartwarming meal during cold weathers and is typically served with oyster crackers or crusty bread for dipping. Description by ChatGPT.
Cozy up with a bowl of Natasha's Heavenly Homemade New England Clam Chowder, exceptionally creamy yet light, brimming with tender clams, silky potatoes, and a delightful crunch from crispy bacon bits. Brought to you straight from Natasha's Kitchen, this recipe is sure to become a cherished favorite when the craving for comfort food hits. Delve into this simple yet luxurious dish that pairs perfectly with a crusty bread for sopping up every last drop of this coastal delight.
Ingredients:
- 6 slices bacon, cut into half-inch pieces
- 2 ribs celery, finely chopped
- 2 carrots, thinly sliced into rings or half rings
- 1 small onion, finely diced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup chopped clams with juice
- 1 bay leaf
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup whipping cream
- 2 large potatoes, chopped into 1/4 inch bite-sized pieces
- Fresh cilantro, for garnish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Equipment: Large pot or Dutch oven, knife, cutting board
Instructions:
1. Place a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until browned and crispy. Once done, transfer the bacon to a paper towel-lined plate to drain, leaving about three tablespoons of bacon grease in the pot.
2. In the same pot with retained bacon grease, add in the chopped carrots, onions, and celery. Continue cooking over medium-high heat, stirring occasionally, for about 7-8 minutes, or until they become softened and lightly golden.
3. Sprinkle in the flour, stirring it into the vegetables, and sauté for an additional minute to cook off the raw flour taste.
4. Gently pour in the chicken broth, and add the chopped clams with their juice. Add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Stir the mixture as you bring it up to a light boil.
5. While the soup mixture is heating up, chop the potatoes into bite-sized pieces, about 1/4 inch thick, and add them to the pot.
6. Next, pour in the milk and whipping cream, stirring to combine all the ingredients well.
7. Bring the soup to a boil, then reduce the heat down to a simmer. Cover the pot and allow the soup to boil lightly until the potatoes are tender, which should take about 20 minutes. If the soup thickens too much, you can thin it out with more broth or milk.
8. When ready, remove from heat. If the soup has become too thick upon cooling, add more broth or milk to reach your desired consistency.
9. Serve in bowls and garnish with the crispy bacon bits and fresh cilantro.
Cooking Tips: For a super creamy texture, ensure low and slow simmering to avoid curdling the milk. If you prefer a chunkier soup, feel free to add more vegetables or clams to your liking.
Enjoy this cherished recipe from Natasha's Kitchen, and don’t forget to visit their YouTube channel for more delightful cooking adventures: https://www.youtube.com/@Natashaskitchen
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New England Clam Chowder - Creamy seafood classic
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