New England Clam Chowder

New England Clam Chowder Recipe - Fresh Clams, Potatoes, and Celery

Region / culture: New England, Portugal | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

New England Clam Chowder is a classic American soup that originated in the New England region of the United States. This creamy and hearty soup is made with clams, potatoes, onions, celery, and a rich broth made from clam juice. It is a comforting and delicious dish that is perfect for a cozy night in.

History

New England Clam Chowder has been a staple in American cuisine for centuries. It is believed to have been brought to the United States by French, Nova Scotian, or British settlers. The dish has evolved over time, with different regions adding their own unique twists to the recipe. Today, New England Clam Chowder is a beloved dish that is enjoyed by people all over the country.

Ingredients

2 cans of clams
2 bottles of clam juice
2 stalks of celery
2 large or 3 small potatoes
1 medium onion
0.25 tsp of basil
1 tbsp of parsley
0.5 tsp of celery salt
0.5 tsp of onion salt (if you cannot find this, onion powder will be okay)
0.25 cup of butter
0.5 cup of flour
1 cup of milk
1 cup of half and half

How to prepare

Sauté the onion and celery in a pan with the pat of butter.
Add the remaining ingredients.
Put the butter and flour in a separate pan.
Melt the butter and flour together until it thickens.
You are making a roux here.
Add the cup of milk and the half and half.
Mix all the ingredients together in this pan and cook for 20 minutes.

Variations

Add bacon for a smoky flavor.
Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
Add corn or carrots for added sweetness and texture.

Cooking Tips & Tricks

Be sure to use fresh clams for the best flavor in your chowder.

- When cooking the roux, be sure to stir constantly to prevent burning.

- For a thicker chowder, add more flour to the roux.

- Garnish with fresh parsley or oyster crackers for added flavor and texture.

Serving Suggestions

New England Clam Chowder is best served hot with a side of crusty bread or oyster crackers.

Cooking Techniques

Be sure to cook the roux until it is thick and bubbly before adding the milk and half and half.

- Simmer the chowder on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use canned clams instead of fresh clams for convenience.

- Use vegetable broth instead of clam juice for a vegetarian version of the chowder.

Make Ahead Tips

New England Clam Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat before serving.

Presentation Ideas

Serve New England Clam Chowder in bread bowls for a fun and creative presentation. Garnish with fresh parsley or chives for added color.

Pairing Recommendations

New England Clam Chowder pairs well with a crisp green salad or a side of steamed vegetables. For a heartier meal, serve with grilled cheese sandwiches.

Storage and Reheating Instructions

Store leftover New England Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of New England Clam Chowder contains approximately 300 calories.

Carbohydrates

Each serving of New England Clam Chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of New England Clam Chowder contains approximately 15 grams of fats.

Proteins

Each serving of New England Clam Chowder contains approximately 10 grams of proteins.

Vitamins and minerals

New England Clam Chowder is a good source of Vitamin C, Iron, and Potassium.

Alergens

New England Clam Chowder contains shellfish, dairy, and gluten.

Summary

New England Clam Chowder is a rich and creamy soup that is high in carbohydrates and fats. It is a good source of proteins and vitamins, but may not be suitable for those with shellfish, dairy, or gluten allergies.

Summary

New England Clam Chowder is a classic American soup that is rich, creamy, and full of flavor. With a few simple ingredients and some basic cooking techniques, you can create a delicious and comforting dish that is perfect for any occasion. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for New England Clam Chowder. It was a crisp autumn day, the leaves were falling, and I was at a farmers market browsing through the fresh produce when I stumbled upon a small booth selling seafood. The vendor had a sign that read "Homemade New England Clam Chowder" and the aroma wafting from the pot was irresistible.

I approached the vendor, a friendly older woman with a warm smile, and asked her about the recipe she used for the chowder. She told me that it was a family recipe that had been passed down for generations and that she had learned to make it from her grandmother when she was just a young girl.

Intrigued, I asked if she would be willing to share the recipe with me. To my delight, she agreed and handed me a piece of paper with the ingredients and instructions written in beautiful cursive handwriting. I thanked her profusely and promised to give the recipe a try.

When I got home, I immediately set to work gathering the ingredients. Fresh clams, potatoes, onions, celery, bacon, and cream were all on the list. I could hardly contain my excitement as I chopped, diced, and sautéed my way through the recipe, following the instructions carefully.

As the chowder simmered on the stove, filling the kitchen with a mouthwatering aroma, I couldn't help but think back to the vendor at the farmers market and her grandmother who had passed down this delicious recipe. I imagined her standing in her own kitchen, teaching her granddaughter the same steps that I was now following.

When the chowder was finally ready, I ladled myself a bowl and took a hesitant first bite. The flavors exploded in my mouth - the briny clams, the creamy broth, the tender potatoes - it was perfection. I couldn't believe that I had made something so delicious with my own two hands.

From that day on, New England Clam Chowder became a staple in my kitchen. I would make it for family gatherings, dinner parties, or simply for a cozy night in by the fire. Each time I made it, I would think back to that crisp autumn day at the farmers market and the kind vendor who had shared her family recipe with me.

Over the years, I have made some tweaks to the recipe, adding my own personal touches and experimenting with different ingredients. But the heart of the dish, the essence of that original family recipe, remains the same. And every time I make it, I am reminded of the power of food to connect us to our past, to our roots, and to the people who came before us.

So here I am, years later, still making New England Clam Chowder with that same sense of excitement and wonder that I felt when I first saw the recipe. And I know that as long as I have this recipe in my collection, a piece of that farmers market vendor's grandmother's legacy will live on in my kitchen.