Thought for Today
New England Clam Chowder Recipe
Ingredients:
- 4 slices bacon, diced 🥓
- 1 onion, diced 🧅
- 2 stalks celery, diced 🌿
- 2 tablespoons butter 🧈
- 2 tablespoons all-purpose flour 🌾
- 2 cups clam juice or fish stock 🦪
- 2 cups milk 🥛
- 2 cups half-and-half cream 🥛
- 3 cups diced potatoes 🥔
- 2 cans chopped clams, drained (reserve the liquid) 🦪
- Salt and pepper, to taste 🧂
- Fresh parsley, chopped, for garnish 🌿
Instructions:
- In a large pot, cook the diced bacon until crisp. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Add diced onion and celery to the pot with the bacon fat. Sauté until softened.
- Add butter to the pot and melt it with the onions and celery.
- Stir in the flour to make a roux, cooking for a few minutes until lightly golden.
- Gradually whisk in the clam juice or fish stock, milk, and half-and-half cream, stirring constantly until smooth and thickened.
- Add the diced potatoes to the pot and simmer until tender.
- Stir in the chopped clams and reserved clam liquid. Cook for a few more minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley and reserved crisp bacon.
About New England Clam Chowder:
New England Clam Chowder is a classic soup originating from the Northeast region of the United States, particularly popular in coastal areas like New England. It's a rich and creamy soup made with tender clams, potatoes, onions, celery, and sometimes bacon, cooked in a flavorful broth made from clam juice or fish stock. The soup gets its creamy texture from a combination of milk and half-and-half cream, giving it a luscious consistency. New England Clam Chowder is often served as a comforting meal, especially during cold winter months, and is enjoyed with crusty bread or oyster crackers. Its hearty flavors and comforting warmth make it a beloved dish that has stood the test of time.
Indulge in the comforting flavors of New England Clam Chowder! 🥣🦪🌿🥓