New England Clam Chowder Recipe
This creamy, hearty classic New England Clam Chowder recipe is served with fresh vegetables and steamed clams for the perfect seafood soup.
Clam chowder is still one of my favorite soups of all time.
– thick-cut bacon
– yellow onions
– cream sherry
In a very large pot over medium heat, add the chopped bacon and cook until browned and crispy.
Once brown remove the bacon and about a ½ cup of the bacon fat. Keep the ½ cup of fat separate from the bacon lardons. Add in the onions, garlic and celery and sweat for 5 to 6 minutes.
Stir in the flour until combined to make a roux. Next pour in the sherry, clams, clam stock, chicken stock, and bay leaves and bring to a boil or until thick.
Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon, salt, and pepper and simmer over low heat for 15 to 20 minutes or until the potatoes are tender. Keep warm.
Add oil to a medium size sauté pan over high heat and add in the clams and cook for 1 to 2 minutes.
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