New England Clam Chowder: The BEST

Recently I have been blogging about food and recipes original and borrowed.  My obsession with food is evident in my 20 pound weight gain over the past year – causing me to gain 2 sizes – from a 4 to an 8.  I must say it’s been worth it.  I love to cook and I love to eat more.

I’m always trying to create or perfect existing recipes to please my sense of taste and style.  After searching for years for a great New England Clam Chowder recipe, I decided to make my own and I think that it is the best I’ve ever tasted.

A Jersey Girl’s New England Clam Chowder

1/2 lb bacon, medium dice
1 large onion red or yellow, chopped
1/2 c chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tbsp chopped fresh thyme or 1 tsp dried
1/2 c all purpose flour
1 lb red potatoes, medium to small dice (approx 8 small)
4 c clam juice (I use the juice from the clams only if using canned)
2 c heavy cream
2 lbs little neck clams, shucked and chopped or 1 – 3 lb can clams or 6-8 small cans, reserve juice
2 tbsp chopped parsley
salt and pepper to taste

In a heavy stockpot or Dutch Oven, over medium-high heat, render the bacon, until crispy, about 8 minutes.  Stir in the onions, celery and carrot.

Sauté until the vegetables start to wilt.  Season with salt and pepper.  Add the bay leaves and thyme.  Stir in the flour and cook for about 2 minutes, stirring.  Add the potatoes.  Stir in the reserved clam juice.  Bring liquid up to a boil, then reduce to a simmer.  Simmer until the potatoes are fork-tender, about 12 minutes.  Add cream and bring up to a simmer.

Add the clams and simmer for 2 minutes.  Stir in parsley.  Season with salt and pepper if needed.  Ladle into shallow bowls and serve.

Serves 6 – 8

I hope you will try it out and let me know what you think.

Do you a favorite Clam Chowder recipe?

© 2010 J. H-M and CultureChoc2010.

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