new England clam chowder

This New England style clam chowder is the perfect meal for fall or winter day. It's rich and heartiness is lighten with a splash of dry vermouth and fresh chives.


INGREDIENTS

  • 5 Slices of bacon (streaky)

  • Large knob of butter

  • 1 Large onion

  • 2 Sticks of celery

  • 2 Bay Leaves

  • 3 Cloves Garlic

  • 1 Large handful of plain flour

  • 2 Jars Clam Juice

  • 2 Large Potatoes, small dice

  • 1 Litre Water

  • 1 Tin clams, drained

  • 1 Small carton cream (double or heavy)

  • Salt

  • Pepper

  • Chives, Finley chopped.

VIDEO RECIPE



METHOD

Get a saucepan on gentle heat, add the sliced bacon and cook for 5 minutes until the bacon fat has rendered out. Add a large knob of butter (we need this for making a roux with the flour later on. )

Add in the celery and onion, cook for a further 5 minutes or until translucent. Then add in 3 cloves of garlic and cook for a further 2-3 minutes until aromatic.


OPTIONAL: Pour over a good glut of dry vermouth. Bring to the boil and reduce by about 3/4. This is not a traditional ingredient in a New England Clam Chowder. I like to use it as it lighten the chowder a little. Additionally I prefer to use over white wine as it is flavor lends itself to clam chowder.


Add a handful of flour, mix it in and cook out for about 2- 3 minutes.

Pour over 1 jar of clam juice, a little at a time. Mix it all together and then add the second jar.


Add in two diced potatoes.

Cover with water.

Bring to the boil, reduce to a simmer and cook until the potatoes are tender.

Once the potatoes are cooked, use a potato masher to crush the potatoes. This will help thicken the soup.

Add 1 tin of drained clams.


Pour over a small carton of cream (double cream or heavy cream) Bring to the boil reduce to a simmer and cook out for a few minutes until thickened.


Generously season with salt and pepper (Watch the video to see how much seasoning clam chowder requires.)


Finish the dish offsite finely chopped chives and serve.


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NOTES & TECHNIQUES


This recipe for clam chowder has been designed to use store cupboard ingredients. Leave a comment below if you want to see a recipe using fresh clams.



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