Can I Make Clam Chowder Better Than A New Englander? | Cooking The States (Massachusetts)
Massachusetts, specifically the city of Boston, is no exception. Clam chowder is to Boston, what pizza is to New York, or Italian beef is to Chicago. It is THE quintessential food that the city is known for. Outside of New England, clams for chowder are called in and most reach for canned clams and shelf-stable clam juice for stock. Not today. In typical Cooking the States fashion, we’re doing this whole thing from scratch...clams and all! Not just because we can, but because it yields a fresher, more delicious New England clam chowder soup.
This homemade clam chowder is a game changer, with the perfect clam chowder ingredients and a creamy clam chowder recipe that's bound to impress. And let's not forget the iconic clam chowder bread bowl, which adds another level of indulgence to this classic dish. Our easy clam chowder recipe is perfect for anyone looking to dive into the world of authentic New England clam chowder making.
Oh, and one more thing, it's chowdA not chowdER. So grab your ingredients and let's get into making the best clam chowder recipe you've ever tasted. ???????? Adam
a fresher, more delishy soup. Oh, and one more thing, it's chowdA not chowdER. Let’s get into it. ???????? Adam
FULL RECIPE:
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TIMESTAMPS:
Chowder 101 (0:00)
Base Prep (0:50)
Clam Time (2:44)
Soup's On! (5:10)
Plating (6:33)
Taste Test (6:55)
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#Cooking #Soup #ClamChowder #Recipe #HowTo #Food #ClamChowderRecipe #EasySoupRecipe #Boston #CookingTips #BeginnerCooking #OmnivorousAdam
THE BEST CLAM CHOWDER EVER
Easy Clam Chowder a Last Minute Throw Together Soup (Semi-homemade)
Easy Clam Chowder
1 cup onion chopped
1 cup celery chopped
1 stick of butter (1/2 cup)
2 cans of minced clams
3 cans of cream of potato soup
3 can of clam chowder
1 quart of half and half cream
s&p
This can be cooked on the crick pot on low for 6 hours or on the stove top for a quick meal.
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New England Creamy Clam Chowder Soup Recipe - Comfort Food
Homemade clam chowder is easy and such a treat. It is creamy, but light and so satisfying. This New England style clam chowder recipe is loaded with tender clams, silky potatoes, and bacon
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR CLAM CHOWDER SOUP:
►6 slices bacon, cut into 1/2″ strips
►2 medium carrots, sliced into thin rings or half rings
►2 celery ribs, finely diced
►1 small onion, finely diced
►4 Tbsp all-purpose flour
►2 cups chicken broth or stock
►1 1/2 cups chopped clams with their juice (from 3 small cans), juices reserved
►1 bay leaf
►1 1/2 tsp Worcestershire sauce
►1/2 tsp Tabasco sauce
►1/2 tsp dried thyme
►1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
►1 1/2 lbs (6 medium) potatoes (Yukon gold or russet), peeled
►2 cups milk (any kind)
►1 cup whipping cream or heavy whipping cream
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Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person
Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person
Join Claire Saffitz on a heartwarming episode of Dessert Person as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!
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00:00 Claire goes Clamming
05:43 Preparing the Clams
10:44 Clam Chowder
11:47 Ingredients & Special Equipment
13:06 Cook the Bacon
18:18 Chop the Clams
19:29 Peel and Dice the Potatoes
20:55 Make the Roux
25:52 Make the Crackers
35:06 Serve
36:37 Cat Cam
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New England Clam Chowder
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Here is what you'll need!
New England Clam Chowder
Servings: 6-8
INGREDIENTS
4 slices bacon, about 4 ounces, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrots, diced
⅓ cup all purpose flour
1 teaspoon black pepper
1 teaspoon thyme
4 cans minced clams with juice
1½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
Oyster crackers for garnish
PREPARATION
Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.
Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
Add in reserved clam meat and cook for an additional 2-4 minutes.
Remove from heat and serve with oyster crackers
Enjoy!
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