Classic New England Clam Chowder

Indulge your taste buds with a creamy and comforting bowl of Classic New England Clam Chowder. This iconic dish is the perfect way to warm up on a chilly day and is loved by seafood enthusiasts across the country.

Ingredients:

• 6 slices of bacon, chopped
• 1 onion, diced
• 2 stalks of celery, diced
• 3 cloves of garlic, minced
• 3 cups of diced potatoes
• 2 cups of clam juice
• 2 cups of half-and-half
• 2 cans of chopped clams, drained
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the bacon until crispy. Remove from the pot and set aside.
2. In the same pot, sauté the onion, celery, and garlic until softened.
3. Add the diced potatoes and clam juice to the pot. Bring to a simmer and cook until the potatoes are tender.
4. Stir in the half-and-half and chopped clams. Season with salt and pepper.
5. Simmer for an additional 10 minutes, then serve hot with crispy bacon and fresh parsley on top.

Nutrition Information:

– Calories: 350

– Protein: 12g

– Fat: 20g

– Carbohydrates: 30g

– Fiber: 3g

Popular Questions:

• Q: Can I use fresh clams instead of canned clams?

A: Yes, you can use fresh clams, just be sure to cook them thoroughly before adding to the chowder.

• Q: Can I make this chowder ahead of time and reheat it?

A: Yes, this chowder reheats well, just be sure to stir it occasionally while reheating to prevent sticking.

• Q: Can I use regular milk instead of half-and-half?

A: While half-and-half provides a richer consistency, you can substitute it with milk for a lighter chowder.

Helpful Tips:

• Add a pinch of cayenne pepper for a subtle kick of heat.
• Garnish with oyster crackers for added crunch.
• Try adding a splash of white wine for extra depth of flavor.
• Consider adding corn or carrots for added sweetness and texture.
• For a healthier version, use turkey bacon instead of regular bacon.

Expert Secrets:

• Cook the bacon until extra crispy for added texture.
• Allow the chowder to simmer low and slow for the flavors to meld together perfectly.
• Use Yukon Gold potatoes for a creamier texture in the chowder.
• For a thicker chowder, mash some of the potatoes against the side of the pot while simmering.
• Freshly cracked black pepper adds a wonderful flavor dimension to the chowder.