Tatse Level: VGCost: $20 and over
Serves: 4-6
Prep Time: 20-25 min.
Cook Time: 30-35 min.
Difficulty: 2
I have always been a fan of New England Clam Chowder. As a kid it was really the only soupish item that I would eat. I've had it more ways than I can count and have decided that it is just like pizza, even bad clam chowder is good clam chowder. On the other hand I am not a fan of Manhattan Clam chowder at all. I think of it as more of a stew that should have piles of mussels in it. Maybe someone was out of mussels, decided to use clams and did not know what to call it, who knows but to each there own I suppose. This is my base version of New England Clam Chowder. I change it up a bit here and there but this is always my foundation. I hope you enjoy New England Clam chowder as much as I do!
Ingredients:
2 (6.5 ounce) cans minced clams
1/2 cup white onion (diced)
2/3 cup Green onion (chopped)
2 cups red potatoes (chopped)
3/4 cup sweet European butter
1/2 tsp white truffle oil
3/4 cup all-purpose flour
3 cups half-and-half
1 cup heavy whipping cream
1 1/4 tsp fresh sage (chopped)
2 tsp fresh basil (chopped)
1 bay leaf
1/2 tsp essence
Serves: 4-6
Prep Time: 20-25 min.
Cook Time: 30-35 min.
Difficulty: 2
I have always been a fan of New England Clam Chowder. As a kid it was really the only soupish item that I would eat. I've had it more ways than I can count and have decided that it is just like pizza, even bad clam chowder is good clam chowder. On the other hand I am not a fan of Manhattan Clam chowder at all. I think of it as more of a stew that should have piles of mussels in it. Maybe someone was out of mussels, decided to use clams and did not know what to call it, who knows but to each there own I suppose. This is my base version of New England Clam Chowder. I change it up a bit here and there but this is always my foundation. I hope you enjoy New England Clam chowder as much as I do!
Ingredients:
2 (6.5 ounce) cans minced clams
1/2 cup white onion (diced)
2/3 cup Green onion (chopped)
2 cups red potatoes (chopped)
3/4 cup sweet European butter
1/2 tsp white truffle oil
3/4 cup all-purpose flour
3 cups half-and-half
1 cup heavy whipping cream
1 1/4 tsp fresh sage (chopped)
2 tsp fresh basil (chopped)
1 bay leaf
1/2 tsp essence
2-3 garlic cloves (minced 1 1/2 tsp)
2 tsp Parmesan Regginao
3 tbsp dill Havarti
kosher salt (to taste)
fresh crack pepper (to taste)
6 strips of bacon (optional, 2 tbsp olive oil can be substituted)
kosher salt (to taste)
fresh crack pepper (to taste)
6 strips of bacon (optional, 2 tbsp olive oil can be substituted)
fresh chives
In a medium skillet brown 6 strips of bacon (6-7 minutes,) remove bacon and then saute white onion, potatoes and garlic until onion is translucent (3-4 minutes.) Now open claims and drain claim juice over vegetables and turn heat to simmer.
Over medium heat using a large saucepan melt the butter. Once melted add truffle oil, the bay leaf and then whisk in flour until smooth. Let cook 5 minutes whisking frequently. Now whisk in the cream and half and half making sure to stir constantly until thick and smooth. Stir in vegetables and clam juice letting cook for 3-4 minutes.) Turn heat to medium low and stir in clams, sage, basil and cheese heating through, but making sure not to boil (5-7 minutes.)
Once clams are heated through and cheese is melted season with salt and pepper. If using bacon cut 3 pieces into small bits and stir into chowder. Serve hot with a little chopped fresh sage, chives and basil.
In a medium skillet brown 6 strips of bacon (6-7 minutes,) remove bacon and then saute white onion, potatoes and garlic until onion is translucent (3-4 minutes.) Now open claims and drain claim juice over vegetables and turn heat to simmer.
Over medium heat using a large saucepan melt the butter. Once melted add truffle oil, the bay leaf and then whisk in flour until smooth. Let cook 5 minutes whisking frequently. Now whisk in the cream and half and half making sure to stir constantly until thick and smooth. Stir in vegetables and clam juice letting cook for 3-4 minutes.) Turn heat to medium low and stir in clams, sage, basil and cheese heating through, but making sure not to boil (5-7 minutes.)
Once clams are heated through and cheese is melted season with salt and pepper. If using bacon cut 3 pieces into small bits and stir into chowder. Serve hot with a little chopped fresh sage, chives and basil.
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