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New England Clam Chowder

Date Added: Dec 6, 2009 American Appetizers
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Prep Time

20 mins

Cook Time

30 mins

Ready In

50 mins

Serving

4

*to adjust serving size click on "serving box".

Description

New England Clam Chowder is a soup that everyone should know how to make. This old fashion chowder recipe is not just for the New Englander! Let Chef Paul Riedman take you through each step so that you can warm your family up with this authentic New England clam chowder.


Ingredients

  • 1  Quart(s) Heavy Cream
  • 1
  • 2  Each Shallot, diced
  • 2
  • 2  Fluid ounce(s) Olive Oil
  • 3
  • 3  As Needed Smoked Bacon, slices
  • 4
  • 2  Each Garlic Cloves, thinly sliced
  • 5
  • 1  Cup(s) Onion, diced
  • 6
  • 1  Cup(s) Celery, diced
  • 7
  • 1/4  Cup(s) All Purpose Flour
  • 8
  • 3  Cup(s) Clam Juice
  • 9
  • 2  Cup(s) Idaho Potato, diced
  • 10
  • 1  Tea Spoon(s) Tabasco Sauce
  • 11
  • 1  Table Spoon(s) Thyme chopped
  • 12
  • 1  Tea Spoon(s) Kosher Salt
  • 13
  • 1  Tea Spoon(s) Black Pepper, freshly ground
  • 14
  • 12  Ounce(s) Weight Clams, chopped and drained
  • 15
  • 1  Tea Spoon(s) Old Bay Spice
  • 16

Directions

    1. Place the oil and bacon in a heavy bottomed sauce pot, cover the pot and set over low heat
    2. Render the bacon until it begins to get crisp, stirring occasionally
    3. Add celery, onion, shallot and garlic, cover and sweat over low heat until the vegetables are softened
    4. Add the flour and cook for 3 minutes longer, stirring constantly
    5. Add clam juice and stir until smooth, bring to a light simmer and continue to cook, stirring occasionally for 5 minutes
    6. Add the potatoes and the heavy cream, simmer gently until the potates are just cooked, 7-10 minutes
    7. Add tabasco, thyme, salt, pepper and old bay spice
    8. Add chopped clams, stir and simmer for 3 minutes

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