Recipe: Clam Chowder (New England Style)
Clam Chowder (New England Style)
This makes about 6 servings of clam chowder. If you use larger bread bowls, probably around 4 servings.
You'll need a heavy-bottom stock pot or dutch oven (at least 3.8 L capacity), a medium sauce pot, chopping board, knife, wooden spoon, whisk, strainer, a couple of bowls, and some plates for your mise-en-place.
1 white onion, chopped
2-3 stalks of celery, chopped (about 1/2 cup)
5 strips of smoked bacon, chopped
1 tbsp butter (salted or unsalted)
1 medium red potato, cubed
1 russet potato, cubed
1 tsp dried thyme
1 tsp dried parsley
1 tbsp garlic powder (I only used the powder version because I didn't want to bite into any garlic pieces.)
3 cans baby clams or chopped clams, drained (Save that clam juice! I used the 142g cans, clams soaked in water. You'll roughly need about 450-500g overall. )
1 bottle of clam juice (236ml)
2.5 cups half-and-half (you can use cooking cream and milk instead)
1/3 cup all-purpose flour
1/2 a stick of butter (salted or unsalted)
about 1-2 tbsp Worcestershire sauce (to taste, so add a few dashes first and taste if it's good enough for you)
salt and pepper
chopped fresh parsley to top before serving
*Optional: bread bowls (you can use sourdough bread or Italian bread buns)
1. Mise-en-place. Chop up your onions, celery, and bacon. Set aside. Chop the potatoes into cubes, soak in water and set aside. Open up your clam cans, strain the liquid but save the liquid, set aside.
*You can definitely eat this in a bowl BUT.... you can also definitely get some smaller sourdough bread buns. Just cut the top, dig a hole, and pop in the oven so it's nice and toasty. Great to add crunch and such an efficient scooping tool too.