Ah, clam chowder—a dish that somehow captures the essence of New England in a single bowl. Imagine cozying up on a chilly evening, the aroma of the sea mingling with creamy potatoes and succulent clams. Speaking of which, last weekend, as I navigated through a bustling farmer’s market, I stumbled upon the freshest clams, practically begging to be part of this recipe. So, let’s dive spoon-first into this comforting classic, shall we?
Steps
- Begin by cooking diced bacon in a large pot until crispy, then add chopped onion and cook until translucent.
- Incorporate cubed potatoes and 1 ½ cups of water into the pot, seasoning with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until the potatoes are soft and tender.
- Add half-and-half, butter, the drained clams, and half of the reserved clam liquid to the pot.
- Continue to cook, stirring occasionally, until the chowder is thoroughly heated.
Ingredients
- Diced bacon
- 1 chopped onion
- Cubed potatoes
- 1 ½ cups water
- Salt and pepper
- Half-and-half
- Butter
- Canned minced clams, drained
- Half of the clam liquid from the cans
FAQ
- What ingredients are essential for making New England clam chowder?
- To make New England clam chowder, you will need diced bacon, chopped onion, cubed potatoes, water, salt, pepper, half-and-half, butter, and canned minced clams.
- How do you prepare New England clam chowder?
- Begin by cooking the bacon and onion. Add in the potatoes and water, seasoning the mixture. After boiling and simmering until the potatoes are tender, stir in the half-and-half, butter, drained clams, and some of the reserved clam liquid. Cook until everything is heated through.
- What can be served alongside New England clam chowder?
- This clam chowder pairs well with oyster crackers, crusty homemade French bread, and a fresh side salad for a complete meal.
- How should New England clam chowder be stored?
- Store the chowder in an airtight container in the fridge for up to four days. When reheating, do so on the stove and stir often.
- Can the consistency of the clam chowder be adjusted?
- Yes, if you prefer a thinner consistency, you can add an extra cup of water to the chowder while cooking.
Tips
- For a thinner consistency, consider adding an extra cup of water to the chowder, as some prefer it less thick.
- To enhance the flavor, be sure to incorporate half of the clam liquid along with the drained clams when cooking.
- Serve the chowder with oyster crackers or crusty French bread for a complete and satisfying meal experience.
- Store any leftover chowder in an airtight container in the refrigerator and reheat it on the stove, stirring frequently to maintain its creamy texture.
Equipment
- Large Pot or Dutch Oven: Essential for cooking the chowder.
- Ladle: Useful for serving the chowder.
- Airtight Storage Containers: Necessary for storing leftovers safely.
