Thick and Creamy New England Clam Chowder
Just had the best chowder ever! It's even better than the one at Legal Seafoods in Boston. If you love thick chowder, you need to try this!
Steps for Thick and Creamy New England Clam Chowder
Here's a step-by-step instructions for making Thick and Creamy New England Clam Chowder:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
Why you'll love Thick and Creamy New England Clam Chowder
- Rich and Indulgent Flavor: Thick and Creamy New England Clam Chowder is renowned for its luxurious and satisfying taste, combining the sweetness of fresh clams with the richness of cream and butter. This harmonious blend creates a comforting bowl of chowder that warms the soul, making it a favorite among seafood lovers and comfort food enthusiasts alike.
- Hearty and Filling: With its thick texture and hearty ingredients, including potatoes, onions, and sometimes bacon, this chowder is not just a soup but a complete meal. It provides a substantial and nourishing option that can easily satisfy hunger, making it perfect for chilly days or as a hearty dish for gatherings and family meals.
- Versatile and Customizable: While traditional recipes are beloved, Thick and Creamy New England Clam Chowder is also incredibly versatile. Chefs and home cooks can easily customize the recipe by adding different vegetables, herbs, or spices to enhance flavor profiles, or by adjusting the creaminess to suit personal preferences, ensuring that everyone can enjoy their perfect bowl of chowder.
Thick and Creamy New England Clam Chowder
Ingredients
- 6 -7 pieces bacon, cut into small pieces
- 1 medium onion, chopped
- 2 (5 ounce) cans baby clams, with juice reserved
- 6 -7 potatoes, cubed
- 2 (10 1/2 ounce) cans cream of celery soup
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon dried dill weed
Instructions
-
Add bacon to sauce pan and cook on medium low heat until crispy.
-
Add onion and cook until translucent.
-
Add clam juice from both cans.
-
Add potatoes.
-
Cook and cover until potatoes are fork tender, about 15-20 minutes.
-
Stir occasionally so potatoes won't stick.
-
Add clams, soup, cream, milk, and dill weed.
-
Stir together.
-
Add butter and let melt into the chowder.
-
Cook for about 30-45 minutes or until thickened.
-
Stir occasionally.
Notes
- Use fresh clams and high-quality ingredients: For the best flavor and texture, choose fresh clams (such as quahogs or littlenecks) and use fresh vegetables like celery, onions, and potatoes. Additionally, opt for heavy cream and good butter to achieve that rich, creamy consistency that is characteristic of New England clam chowder.
- Achieve the right consistency: Start by cooking the vegetables until they're tender, then gradually add the clams and liquids. Make sure to thicken the chowder properly by using a roux or cornstarch slurry if necessary. Stir frequently to prevent sticking and ensure even cooking, allowing the flavors to meld together beautifully while maintaining a thick and creamy texture.
