New England Clam Chowder (Extra Thick & Creamy)
6 Cups
Loraine and I like our New England clam chowder to be really thick and creamy. We are sure that most people in New England would say that this is not real New England clam chowder and we really don't care. We like it.
We use tinned yellow clams, because it is difficult to get fresh clams that are really fresh
if you know what we mean.
This soup can be made in about 30 minutes from start to finish. We have doubled the recipe for guests and made it the day before and it tasted as if it had just been freshly made.
Ingredients
- 6 oz russet potatoes, peeled, cut into 1/2-inch pieces
- 3 oz clam juice
- 1/2 tbsp butter
- 1 bacon rasher, finely chopped
- 1/3 cup yellow onions, chopped
- 1/3 cup celery with leaves, chopped
- 1/3 cup carrots, chopped
- 1 garlic clove, chopped
- 1 bay leaf
- 1 oz all purpose flour
- 10 oz clams, drained, chopped, juices reserved
- 1/3 cup sweet corn kernels, drained
- 6 oz whipping cream
- 2 drops Tabasco sauce
- sea salt
- freshly ground white pepper
Directions
- Boil the potatoes for about 10 minutes, drain. Place the drained potatoes in a bowl and cover with the clam juice.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes.
- Add onions, celery, carrots, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
- Stir in flour and cook 2 minutes (do not allow flour to brown).
- Gradually whisk in the reserved juices from clams.
- Add the reserved potatoes and clam juice, clams, corn, cream and the Tabasco sauce. Simmer chowder for 5 minutes stirring frequently.
- Season to taste with salt and pepper.
This soup can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.