Welcome to a taste of New England right in your own kitchen! If you've ever craved a creamy, comforting bowl of clam chowder that warms the soul and tantalizes the taste buds, look no further. This "New England Clam Chowder II" recipe is not just any chowder; it’s a delightful blend of crispy bacon, tender potatoes, and fresh clams, all simmered to perfection in a rich, velvety broth. In just under an hour, you can impress your family and friends with this classic American dish that’s sure to become a favorite. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 slices bacon, diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 medium potatoes, diced
- 1 can (10 ounces) clams, drained and chopped
- 1 cup heavy cream
- 1 cup milk
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot, cook the diced bacon over medium heat until crisp and golden brown, rendering out the fat and creating a flavorful base for the chowder.
- Add the chopped onions and celery to the bacon and rendered fat, sautéing until the vegetables become soft and translucent, approximately 4-5 minutes. Stir occasionally to prevent burning.
- Add the diced potatoes to the pot, stirring to combine with the bacon and vegetables. Cook for an additional 3-4 minutes to allow the potatoes to start softening and absorb the bacon's flavor.
- Pour in the drained and chopped clams, carefully mixing them into the potato and vegetable mixture. The clams will add a rich, briny seafood flavor to the chowder.
- Slowly add the heavy cream and milk to the pot, stirring gently to incorporate all ingredients. Bring the mixture to a gentle simmer, being careful not to let it boil.
- Reduce heat to low and let the chowder simmer for 15-20 minutes, stirring occasionally. This allows the potatoes to become tender and the flavors to meld together.
- Season with salt and freshly ground black pepper to taste. The bacon will provide some saltiness, so add salt carefully.
- Once the potatoes are fork-tender and the chowder has thickened slightly, remove from heat and let stand for 5 minutes before serving.
- Ladle the hot chowder into bowls, ensuring each serving gets a good mix of clams, potatoes, bacon, and vegetables. Serve immediately with oyster crackers or crusty bread.
Tips
- Choose Quality Clams: For the best flavor, opt for high-quality canned clams. Fresh clams can also be used if you have access to them; just be sure to clean them thoroughly before adding to the chowder.
- Don’t Rush the Bacon: Allow the bacon to cook slowly over medium heat until it's perfectly crispy. This step not only enhances the flavor but also renders enough fat to sauté the vegetables beautifully.
- Cut Vegetables Evenly: To ensure even cooking, chop your potatoes, onions, and celery into uniform sizes. This will help them cook at the same rate and create a harmonious texture in your chowder.
- Simmer Gently: Once you add the cream and milk, keep the heat low to avoid boiling. A gentle simmer allows the flavors to meld without curdling the dairy.
- Taste as You Go: Season with salt and pepper gradually, tasting frequently. The bacon already adds some saltiness, so adjust according to your preference.
- Let It Rest: After cooking, let the chowder sit for about 5 minutes before serving. This resting period allows the flavors to develop even further, making each spoonful more delicious.
- Serve with Style: Enhance your chowder experience by serving it with oyster crackers or a slice of crusty bread. A sprinkle of fresh parsley on top can also add a nice touch of color and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 15g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 80mg
