NEW ENGLAND SALMON CHOWDER RECIPES

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HOW TO MAKE EASY NEW ENGLAND CLAM CHOWDER - KITCHN



How to Make Easy New England Clam Chowder - Kitchn image

A weeknight-friendly New England clam chowder that relies on pantry staples.

Provided by Christine Gallary

Categories     Main dish    Lunch    Dinner    Chowder    Soup

Total Time 3000S

Prep Time 600S

Cook Time 2400S

Yield 6

Number Of Ingredients 14

3 slices bacon (about 3 ounces)
1 clove garlic
2 small celery stalks
1/2 medium yellow onion
12 ounces red or Yukon gold potatoes (about 2 medium)
1 bay leaf
1/4 teaspoon dried thyme
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2 (6-1/2-ounce) cans chopped clams
1/4 cup all-purpose flour
2 (8-ounce) bottles clam juice
1/3 cup heavy cream
Oyster crackers and coarsely chopped fresh parsley leaves, for serving (optional)

Steps:

  • Chop the bacon and vegetables. Finely chop 3 slices bacon and place in a large saucepan or small pot. Finely chop 1 garlic clove and place in a medium bowl. Dice 2 small celery stalks (about 2/3 cup), and 1/2 medium yellow onion (about 1 cup), and add to the bowl with the garlic. Dice 12 ounces red or Yukon Gold potatoes (no need to peel, about 1 1/2 cups).
  • Cook the bacon and aromatics. Cook the bacon over medium heat until most of the fat is rendered out, about 5 minutes. Add the onion mixture (reserve the bowl), 1 bay leaf, 1/4 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook until the onion starts to soften, 5 to 6 minutes. Meanwhile, prepare the clams.
  • Drain the clams and reserve the clam juice. Strain 2 (6 1/2-ounce) cans chopped clams through a fine-mesh strainer into the reserved bowl.
  • Add the flour. Sprinkle 1/4 cup all-purpose flour over the bacon mixture. Cook, stirring frequently, for 1 minute.
  • Add the clam juice and potatoes. While stirring constantly and scraping the bottom of the pan with a wooden spoon, pour in the strained clam juice and 2 bottles clam juice. Add the potatoes. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
  • Add the clams and cream. Add the drained clams and 1/3 cup heavy cream. Stir to combine and bring back to a simmer. Taste and season with more salt and black pepper as needed. Discard the bay leaf and serve with oyster crackers and garnished with the parsley if desired.

Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.6 g, SugarContent 1.5 g, ServingSize Serves 6, ProteinContent 24.0 g, FatContent 11.7 g, Calories 281 cal, SodiumContent 681.8 mg, FiberContent 1.8 g, CholesterolContent 0 mg

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