THE BEST NEW ENGLAND CLAM CHOWDER RECIPE RECIPES

Name: New England Clam Chowder
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, finely diced; 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces; 3 tablespoons all-purpose flour; 2 cups chicken or vegetable stock; 2 (10-ounce) cans chopped clams in juice; 1 cup heavy cream; 2 bay leaves; 1 pound Idaho potatoes, cut into 1/2- inch cubes; Salt and freshly ground black pepper; 2 to 3 tablespoons unsalted butter; 1/2 baguette, cut into 1-inch cubes; 3 tablespoons freshly chopped flat-leaf parsley; Salt and freshly ground black pepper

NEW ENGLAND CLAM CHOWDER RECIPE | DAVE LIEBERMAN | FOO…

New England Clam Chowder Recipe | Dave Lieberman | Foo… image

For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.

Provided by Dave Lieberman

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

Steps:

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND-STYLE CLAM CHOWDER RECIPE | ALLRECIPES

New England-Style Clam Chowder Recipe | Allrecipes image

New England Soul Food. Serve with oyster crackers.

Provided by TerryWilson

Categories Clam Chowder

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 16

Ingredients

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Steps:

Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Nutrition Facts : Calories 339.9 calories, CarbohydrateContent 25.9 g, CholesterolContent 86 mg, FatContent 24.2 g, FiberContent 3.3 g, ProteinContent 6.7 g, SaturatedFatContent 14.2 g, SodiumContent 541.1 mg, SugarContent 2.6 g

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