New England Clam Chowder
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Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts
- Ready In:
- 3 (8 ounce) bottles clam juice
- 1 lb russet potato, peeled,cut into 1/2-inch pieces
- 2 tablespoons butter
- 3 slices bacon, finely chopped
- 2 cups chopped onions
- 1 1⁄4 cups chopped celery (about 2 large stalks)
- 2 cloves garlic, chopped
- 1 bay leaf
- 1⁄4 cup all-purpose flour
- 6 (6 1/2 ounce) cans chopped clams
- 1 1⁄4 cups half-and-half
- 1 teaspoon hot pepper sauce
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
- Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
- Remove from heat.
- Melt butter in heavy large pot over medium heat.
- Add bacon and cook until bacon begins to brown, about 8 minutes.
- Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
- Stir in flour and cook 2 minutes (do not allow flour to brown).
- Gradually whisk in reserved juices from clams.
- Add potato mixture, clams, half and half and hot pepper sauce.
- Simmer chowder 5 minutes to blend flavors, stirring frequently.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
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I also had a hard time getting this to thicken - I'm thinking that maybe I didn't cook the flour/fat mixture for long enough, or maybe the temp was too low. Other than the thickness, absolutely loved this recipe - the only major modifications I made were to swap out warmed heavy cream for the half-and-half, and I omitted the pepper sauce. Thanks so much for sharing this!Reply
This recipe was a real winner! Being a very long-time cook, I have perused clam chowder recipes forever and this one had the main ingredients I was looking for. Had some frozen clam juice in freezer (from cherrystone clams - love 'em on half shell and save the liquor), and used that. Used the beautiful "yellow" potatoes (about 2 lbs.) and tons of onions, and also a little cayenne pepper, also half & half milk, and the canned clams (used "Sea Watch" from Costco - 13oz. can which are to die for). Took a while but absolutely the "BEST!" Am going to serve with "oyster crackers"....Pennsylvania transplant to FL, but love my roots and all the trips to the "shore" with my parents as a child and eating clams on the half-shell!Reply
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