So you is perhaps preparing Creamy New England Clam Chowder recipes for your loved ones however this tips may be useful.
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Before you jump to Creamy New England Clam Chowder recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware that you should have a strong and healthy heart. Consider this: if your heart is not healthy then the rest of you won’t be healthy. You already know that working out on a regular basis and adopting a healthy lifestyle both factor heavily into the overall health of your heart. However, are you aware that there are a number of foods that have been found to help you improve your heart health? Keep reading to find out which foods are great for your heart.
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There are lots of foods you will find that that are terrific for your body. To be sure, the foods discussed in this article can help your body in numerous ways. These foods are particularly great for the heart, however. Introduce these healthy foods into your diet every day. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to creamy new england clam chowder recipe. To cook creamy new england clam chowder you only need 11 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Creamy New England Clam Chowder:
- Prepare 2 tbsp unsalted butter
- Provide 2 piece thick cut bacon, finely diced
- Prepare 1 cup diced onion
- Provide 1 clove garlic, minced
- You need 3 tbsp all-purpose flour
- Provide 2 cup bottled clam juice
- Prepare 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
- You need 3 medium potatoes, peeled and diced into medium chunks
- Prepare 1/3 cup heavy cream
- Use kosher salt
- Get ground black pepper
Steps to make Creamy New England Clam Chowder:
- Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
- Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
- Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
- Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
- Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
- Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
- Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
- When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
- Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good.
- Serve with oyster crackers, regular crackers or toasted French bread.
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