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New England Clam Chowder


New England Clam Chowder

To Me This the only Clam Chowder to enjoy, made of course from scratch. you have to be a clam lover, and get pass the smell if you enjoy Clams this is never a problem,

 

American cuisine

 

Rich and creamy with chunky potatoes

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I prefer to use Cafalon they are heavy bottom and hold the heat uniformly when cooking cream soups I always surely use a thick heavy pot so simmering will not scorch foods and give you soup a burnt taste.

New England Clam Chowder

You will love the rich taste, you can sub milk with half and half or heavy cream to really give your soup extra richness.

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Author:

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Ingredients

  • Ingredients:
  • 6 slices thick-cut bacon, diced
  • 1 small red onion, diced
  • 2 large carrots, finely chopped
  • 3 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • 2 T. chickpea flour
  • ½ c. clam juice
  • 2 c. whole milk
  • ½ c. heavy cream
  • 1 lb. Yukon Gold potatoes, peeled and cubed
  • ½ t. Old Bay seasoning
  • 1 t. fresh thyme
  • 2 6.5-oz. cans minced clams, including juice
  • 3 T. fresh parsley, chopped

Instructions

  1. 1. Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
  2. 2. Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
  3. 3. Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
  4. 4. Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
  5. 5. Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!

Tags

Allergy
wheat free
treenut free
sesame free
mustard free

Nutrition

Calories

2788 cal

Fat

90 g

Carbs

364 g

Protein

135 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
9
https://bloggingwithchefernie.com/wp/new-england-clam-chowder/

 

Clam chowder

 

 

Best served with a warm crusty old world Italian bread and real butter

 

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