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Image and Recipe Credit: Teri and Jenny
New England Clam Chowder
“This is my favorite way to make clam chowder. I cut out the usual celery and added some leeks and corn…only because; well…I love leeks and corn, that’s all. This is also quite a simple recipe…not very much fuss beyond cutting up some veg! Enjoy!” Jenny
3 rashers bacon, chopped
½ cup (1 stick) unsalted butter, softened
1 medium sweet onion, diced
1 medium carrot, peeled and diced
1 leek, cleaned and (the white part only) thinly sliced
1 corn on the cob, kernels and milk removed from cob
1 ½ tablespoons fresh thyme, minced
2 cups new potatoes, diced
⅓ cup plus 1 tablespoon all purpose flour
2 ½ cups clam juice (or fish stock or vegetable broth)
2 ½ cups little neck clams
1 – 1½ cups milk
Salt and pepper to taste
Sourdough bread bowls
Place a large pot over medium heat and brown bacon, about 5 minutes.
Drain all but 2 tablespoons grease and melt butter.
Add onion and carrot and saute for 5 minutes.
Add leek and corn and continue to saute for an additional 2 to 3 minutes.
Season with salt and pepper.
Once onions and leeks have sweat and are translucent, add thyme and potatoes and stir.
Sprinkle flour over vegetable mixture and stir well to create a thick roux (make sure all of the
flour pockets have been stirred out), about 2 minutes.
Continue to stir and cook for an additional minute to allow the “flour taste” to disappear.
While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and
no lumps remain.
Lower the heat and allow the mixture to simmer for 10 to 15 minutes or until the mixture thickens
(add ¼ to ½ more clam juice if the mixture becomes to thick while simmering)
Gently fold in clams and slowly stir in milk (begin with 1 cup and add extra ½ cup at end, if
Allow mixture to simmer for 5 to 7 minutes or until potatoes are fork tender.
Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if desired).
You can combine this excellent recipe with some others from our collection.
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