View 27 Thick New England Clam Chowder Recipe - 2-6.5 oz cans chopped clams with juice 8 ounces clam juice 1 cup of half-and-half a quarter cup of flour 2 tablespoons butter 3 bacon strips, chopped 3 chopped celery ribs 2 medium potatoes, diced 1 medium onion, diced 5 minced garlic cloves 3 cups chicken broth 1/2 teaspoon thyme season with salt and pepper to taste In the drippings, sauté the celery and onion until tender. Cook for 1 minute more after adding the garlic. Combine the potatoes, water, clam juice, bouillon, pepper, and thyme in a mixing bowl. Bring the water to a boil. Reduce heat to low and cook, uncovered, for 15-20 minutes, or until potatoes are tender. In a small mixing bowl, whisk together the flour and 1 cup half-and-half until smooth.
Thick New England Clam Chowder Recipe Without Bacon
What is the best way to thicken New England clam chowder? This is the exciting part. This chowder is thickened twice, once with flour and butter in a roux and then at the end with cornstarch mixed with a tablespoon of water to finish. Melt the butter in a separate saucepan over medium heat and whisk in the flour. Rinse the clams under cold running water several times. 3 cups water should be added to a large pot. Bring to a simmer over medium-high heat, then cover and cook for 6 minutes, or until the clams open.
Strain the 4 cans of minced clams through a fine mesh strainer over a medium bowl, separating the meat from the juices. Fry bacon in a 6-quart dutch oven or a pot of similar size over medium-high heat until the fat renders and the edges begin to crisp. Cook until the onion is softened and translucent, about 3 to 5 minutes. Instructions Begin by FRYING the bacon until crisp, then remove and set aside to cool. Save the bacon fat for frying. Once the bacon has cooled, finely chop it and set aside 2 tbsp to top the soup with when it's ready to serve. Next, cut your celery into small pieces and do the same with your carrots.
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