Hi guys, like I said last time I’d write about a winter recipe. : ))
This one is New England white clam chowder, which I liked better (as of this moment at least) than its clear or tomato-based variants. Creamy and warm, perfect when you’re comfortably snuggled in heaps of blanket in a chilly weather, watching the telly a movie or series in your laptop or reading a book. Or, you know, just plain eating with the rest of the family.
So after a couple of tries and a bit of researching for other tips, I’ve ended up with this recipe:
Rich and creamy clam chowder
Servings: 8 (3, if you’re into clam chowders)
Ingredients
- 550g chopped clams
- 165g minced onions
- 120g diced celery
- 310g cubed potatoes
- 115g butter and a separate dash of butter
- 95g all-purpose flour
- 945ml half-and-half cream
- 15ml red wine vinegar
- 1 tsp salt
- 1/2 tsp garlic salt
- 1/2 tsp bay seasoning
- 1/2 tsp onion powder
- ground white pepper, to taste
- In a large skillet, brown six strips of bacon. Remove the bacon and let drain. Saute the vegetables and some fresh minced garlic in the bacon fat, along with about half a teaspoon of butter.
Note: If you’re a bit wary of added calories you can just skip ahead and start with the next step, but it really does make the clam chowder more flavour and gives it its outstanding taste. - Drain juice from clams. In a large skillet, saute clams, onions, celery, and potatoes until nearly caramelised. Add clam juice and cover. Cook over medium heat until tender.
- In another large saucepan, melt butter over medium heat. Whisk in flour until smooth. Let cool down before adding cream. Stir constantly until mixture is thick and creamy. Stir in vegetables and clam juice. Heat through, careful not to bring it to a boil.
Note: Using the half-and-half, the result is very creamy. You can use milk in place of the half-and-half cream, depending on your taste. - Stir in clams and chopped bacon strips just before serving. The longer seafood is cook, the tougher it becomes. The bacon might also lose some flavour when cooked longer. Stir in vinegar and add the seasonings.
I honestly thought this is just one of your regular clam chowders, but the result is really delicious. The secret is the red wine vinegar, and as you can guess, a couple more flavouring according to personal taste. :p
Next time I might try it with grilled corn, as I love corn in chowder.
Any more tips or recipes for New England clam chowder? I’m quite satisfied with this one but still open for new recipes.
Home