Creamy New England Chowder
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 cups steamer clam
- 6 slices Bacon (coarsely chopped)
- 1 large sweet onion (chop)
- ¼ cup all-purpose flour
- 3 cups bottled clam juice (more if needed)
- 3 medium potatoes (scrubbed and diced)
- 2 cups Corn kernel (fresh or frozen)
- 3 cups half and half cream
- 2 Tbsps unsalted butter
- 1 tsp Worcestershire sauce
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp freshly snipped Chives
Product recommendation
Chowder tastes best if allowed to cure overnight, so make a day ahead if possible.
Preparation steps
1.
Rinse and scrub clams to remove any debris and mud. Working over a bowl so that juices can be reserved, open the clams using a small knife. Dispose of the black neck skin, and chop clams into bite-size pieces. Set aside.
2.
In a large stock pot, cook bacon over medium heat for about 10 minutes, or until it is crisp. Remove bacon with a slotted spoon and drain on paper towels and set aside.
3.
Add chopped onion to the bacon drippings; cook for about 5 minutes or until softened and translucent. Sprinkle flour over the onions, stirring frequently, cook an additional 2 to 3 minutes.
4.
Add clam juice and potatoes and bring to a boil, reduce heat and cook for 10 minutes, add clams and corn kernels; continue to cook for 5 minutes, or until the clams and potatoes are tender.
5.
Meanwhile, combine the half-and-half, butter, Worcestershire sauce, turmeric, salt and pepper in a saucepan over medium heat, stirring until hot. Do not boil or the half-and-half will curdle.
6.
Add the heated half-and-half mixture, along with the bacon. Check seasoning and adjust if necessary. If chowder is thick, add additional clam juice to until desired consistency is reached.
7.
Serve immediately or cool and store covered in the refrigerator overnight. Reheat gently, do not boil.
