New England Clam Chowder Recipe
Indulge in the rich, creamy delight of our New England Clam Chowder, where tender clams mingle with hearty potatoes and sweet onions in a velvety base. Each spoonful is a warm embrace of flavors, seasoned to perfection and finished with a sprinkle of fresh herbs. Served piping hot, this classic dish is a comforting taste of the coast that transports you straight to the shores of New England.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Clams
In a large pot, bring water to a boil and add the fresh clams. Cook until they open, about 5-7 minutes. Remove the clams, reserving the clam juice, and let them cool. Once cool, remove the clam meat from the shells and chop roughly.
- 2
- 3
- 4
Add Potatoes and Flour
Stir in diced potatoes and cook for 2-3 minutes. Sprinkle flour over the vegetables and stir to combine for another 1-2 minutes.
- 5
Add Liquid
Pour in the reserved clam juice and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 6
Finish the Chowder
Stir in the chopped clams and heavy cream. Season with salt and black pepper to taste. Simmer for an additional 5 minutes.
- 7
Serve
Serve hot, garnished with crispy bacon and fresh parsley.