Elevate your comfort food game: a comprehensive tutorial on making new england clam chowder

Indulge in the comforting warmth of a classic New England clam chowder, a culinary masterpiece that encapsulates the essence of coastal charm. This step-by-step guide will empower you to recreate this delectable dish in the comfort of your own kitchen.

Gathering the Essential Ingredients

To embark on this culinary adventure, you will need the following:

• 12 clams (littlenecks or quahogs), scrubbed and purged
• 1/2 pound thick-cut bacon, diced
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups clam juice
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup chopped fresh parsley

Preparing the Clam Juice

Begin by placing the clams in a large pot filled with cold water. Bring the water to a boil and cook until the clams open, about 5-7 minutes. Remove the clams from the pot and let them cool slightly. Once cool, remove the clam meat from the shells and chop it into small pieces. Strain the clam cooking liquid through a fine-mesh sieve into a large bowl. This will yield approximately 4 cups of clam juice.

Sautéing the Vegetables

In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon from the pot and set aside. Add the onion, celery, and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Thickening the Chowder

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the clam juice, whole milk, and heavy cream. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally. Season with thyme, oregano, black pepper, and salt.

Adding the Clams and Bacon

Add the chopped clam meat and reserved bacon to the chowder. Simmer for an additional 10 minutes, or until the chowder has thickened.

Finishing Touches

Stir in the chopped fresh parsley and serve the clam chowder hot with oyster crackers or crusty bread.

Tips for the Perfect Chowder

• Use fresh clams for the best flavor.
• If you don’t have clam juice on hand, you can use chicken broth or vegetable broth.
• For a richer chowder, use half-and-half instead of milk.
• Add a dash of sherry or white wine for a touch of acidity.
• If the chowder is too thick, add more milk or clam juice.
• If the chowder is too thin, make a slurry with 1 tablespoon of flour and 1 tablespoon of water and stir it into the chowder.

Variations on the Classic

• Manhattan Clam Chowder: This variation uses a tomato-based broth instead of a cream-based broth.
• Rhode Island Clam Chowder: This chowder uses clear broth and includes potatoes and corn.
• Seafood Chowder: Add other types of seafood to your chowder, such as shrimp, scallops, or fish.

FAQ

Q: Can I use frozen clams?
A: Yes, you can use frozen clams. Just thaw them completely before using.

Q: How long can I store clam chowder?
A: Clam chowder can be stored in the refrigerator for up to 3 days.

Q: Can I freeze clam chowder?
A: Yes, you can freeze clam chowder. Let it cool completely before freezing it in an airtight container. It will keep for up to 2 months.