New England Clam Chowder II

New England Clam Chowder II Recipe - Ingredients & Instructions

Region / culture: New England | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

New England Clam Chowder II is a classic dish that originated in the northeastern United States. This creamy and hearty soup is filled with tender clams, potatoes, and vegetables, making it a comforting and delicious meal.

History

New England Clam Chowder has been a staple in American cuisine for centuries. It is believed to have originated in the early 18th century in the New England region, where clams were abundant and readily available. The dish has since become a beloved comfort food, enjoyed by many across the country.

Ingredients

2 slices of bacon
1 medium yellow onion, diced
1 large rib of celery, peeled and diced
0.5 green bell pepper, seeded and diced (optional)
1 tbsp of butter
4 tsp of flour
1 cup of clam juice
3 cups of milk or a mixture of milk and half-and-half
3-4 boiled red potatoes, cut into 1.5-inch dice
1 cup of chopped clams, with juice, either from a can or foil pack
salt, to taste
a pinch of white pepper or cayenne, or to taste
a pinch of dried thyme

How to prepare

Fry the bacon until it is just crisp.
Remove the bacon from the pan.
Once the bacon has cooled slightly, chop it and set it aside.
Pour off all but about 1 tsp of the bacon drippings.
Put the onion, celery, and green pepper in the skillet and gently sauté them until the vegetables are cooked.
Set the pan off the heat.
In a heavy-bottomed soup pot, melt the butter.
Add the flour and stir and fry the mixture until it is cooked but not browned.
In the meantime, heat the clam juice with milk or half-and-half.
When the flour mixture is cooked, slowly add the hot milk mixture, whisking to incorporate it with the roux.
Let it simmer, whisking to make it smooth as it thickens.
When the soup has thickened, add the potatoes, clams, salt and pepper or cayenne, thyme, and the reserved bacon.
Let it simmer for a couple more minutes until the potatoes and clams are heated through.
If it is thicker than you like, add a little more milk.

Variations

Add corn or carrots for added sweetness and texture.
Use different types of potatoes, such as Yukon Gold or russet, for a different flavor.
Add a splash of white wine for a more complex flavor profile.

Cooking Tips & Tricks

Be sure to cook the bacon until it is just crisp to add a smoky flavor to the chowder.

- Sautéing the vegetables before adding them to the soup helps to enhance their flavors.

- Whisking the hot milk mixture into the roux slowly will help prevent lumps from forming in the soup.

- Adjust the seasonings to taste, adding more salt, pepper, or cayenne as needed.

Serving Suggestions

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

Cooking Techniques

Sautéing the vegetables before adding them to the soup helps to enhance their flavors.

- Whisking the hot milk mixture into the roux slowly will help prevent lumps from forming in the soup.

- Simmer the chowder gently to allow the flavors to meld together.

Ingredient Substitutions

Use turkey bacon or pancetta in place of regular bacon.

- Use vegetable broth in place of clam juice for a vegetarian version.

- Use coconut milk in place of half-and-half for a dairy-free option.

Make Ahead Tips

New England Clam Chowder II can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

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

Pairing Recommendations

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

Storage and Reheating Instructions

Store any leftover New England Clam Chowder II in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to thin out the soup if needed.

Nutrition Information

Calories per serving

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

Carbohydrates

Each serving of New England Clam Chowder II contains approximately 25 grams of carbohydrates.

Fats

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

Proteins

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

Vitamins and minerals

New England Clam Chowder II is a good source of vitamin C, iron, and potassium.

Alergens

New England Clam Chowder II contains dairy and shellfish.

Summary

New England Clam Chowder II is a rich and creamy soup that is high in fats and carbohydrates. It is a good source of proteins and essential vitamins and minerals.

Summary

New England Clam Chowder II is a classic and comforting soup that is perfect for a cozy night in. With tender clams, creamy potatoes, and flavorful vegetables, this dish is sure to warm you up from the inside out. Enjoy a bowl of this delicious chowder with your favorite bread or crackers for a satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for New England Clam Chowder II. It was tucked away in an old, dusty cookbook that I had inherited from my mother. As I flipped through the pages, my eyes landed on the familiar title and my mouth watered at the thought of indulging in a warm, comforting bowl of clam chowder.

Growing up in a small coastal town in New England, seafood was a staple in our household. My mother was an excellent cook and she passed down her passion for creating delicious meals to me. I remember spending hours in the kitchen with her, watching as she expertly prepared dishes that would make your taste buds sing.

One summer, when I was a young girl, my mother took me to a clam bake on the beach. It was a magical experience, watching as the clams were steamed over an open fire and the salty sea air filled our lungs. I remember the taste of the briny, tender clams as I eagerly slurped them up, savoring every bite.

It was at that clam bake that I first tried New England Clam Chowder. The creamy, rich broth filled with chunks of tender clams and hearty potatoes was like nothing I had ever tasted before. I was instantly hooked and begged my mother to teach me how to make it.

She agreed, and over the years, I perfected my own version of the beloved chowder. I experimented with different ingredients and techniques, adding my own personal touch to the recipe. Each time I made it, the aroma of the simmering broth filled my kitchen and brought back memories of that magical day on the beach.

As I grew older, I continued to hone my culinary skills and learn new recipes from friends, family, and even strangers. I would often strike up conversations with fellow food enthusiasts at the grocery store or farmer's market, exchanging tips and tricks for creating the perfect dish.

One day, while browsing through a local flea market, I stumbled upon an old cookbook filled with handwritten recipes from generations past. The pages were yellowed with age and the ink was faded, but the recipes were a treasure trove of culinary delights.

Amongst the pages, I found the recipe for New England Clam Chowder II. It was a slightly different version than the one I had grown up with, but I was intrigued by the subtle variations in ingredients and cooking methods.

I decided to give it a try and spent an entire afternoon meticulously following the recipe, measuring out each ingredient with care and attention to detail. The aroma of the simmering chowder filled my kitchen, transporting me back to that clam bake on the beach all those years ago.

When it was finally ready, I ladled myself a steaming bowl of the rich, creamy broth and took a tentative sip. The flavors exploded on my taste buds, the briny clams mingling with the smoky bacon and tender potatoes in perfect harmony.

I knew then that I had stumbled upon a gem of a recipe, one that would become a beloved staple in my culinary repertoire. As I sat at my kitchen table, savoring each spoonful of the delicious chowder, I felt grateful for the culinary journey that had brought me to this moment.

And so, with each batch of New England Clam Chowder II that I make, I am reminded of the magic of that clam bake on the beach, the wisdom passed down from my mother, and the joy of discovering new recipes and flavors. It is a dish that warms both body and soul, and I am grateful for the opportunity to share it with family and friends.