New England Clam Chowder

Craving a comforting and hearty meal? Look no further than this classic New England Clam Chowder recipe! Packed with delicious flavors and served hot, this dish is perfect for cozy nights in.

Ingredients:

• 1 pound fresh clams
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups diced potatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

• In a large pot, cook the bacon over medium heat until crispy. Add the onion and garlic, cook until softened.
• Add the chicken broth, potatoes, and clams to the pot. Simmer until the clams open, about 5-7 minutes.
• Remove the clams from the pot, shuck them, and chop them into bite-sized pieces. Return them to the pot.
• Stir in the heavy cream and simmer for another 5 minutes. Season with salt and pepper.
• Serve hot, garnished with chopped parsley.

Nutrition Information:

• Calories: 350
• Fat: 20g
• Carbs: 25g
• Protein: 15g
• Sodium: 800mg

Popular questions:

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

A: Yes, you can substitute fresh clams with canned clams. Just make sure to adjust the cooking time accordingly since canned clams are already cooked.

• Q: Can I use milk instead of heavy cream?

A: Yes, you can use milk as a lighter alternative to heavy cream. However, heavy cream will provide a richer and creamier texture to the chowder.

• Q: How can I thicken the chowder?

A: You can thicken the chowder by mixing cornstarch with a little water and adding it to the pot while stirring continuously until desired consistency is reached.

• Q: Can I add other seafood to the chowder?

A: Feel free to add shrimp, scallops, or even crab meat to the chowder for a seafood medley.

• Q: How long can I store leftovers?

A: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.

Helpful tips:

• For extra flavor, consider adding a splash of white wine to the chowder while simmering.
• Garnish with freshly chopped chives or green onions for a burst of freshness.
• To make it gluten-free, use a gluten-free thickening agent such as cornstarch.
• For a smoky twist, use smoked bacon or smoked paprika in the chowder.

Expert Secrets:

• To enhance the clam flavor, reserve some of the clam juice and add it back into the chowder at the end of cooking.
• To prevent curdling, ensure the heavy cream is at room temperature before adding it to the hot soup.
• For a thicker chowder, mash some of the cooked potatoes against the side of the pot to release their starch.
• For a lighter version, you can use half-and-half instead of heavy cream for a creamier consistency.