Award Winning New England Clam Chowder Free Recipe Below In a small bowl, whisk together the flour and 1 cup half and half until smooth. gradually stir it into the soup. bring the soup to a boil. cook and stir until the soup has thickened, about one to two minutes. stir in the chopped clams (and their liquid) and the remaining 1 cup half and half. Add the garlic and cook for 2 more minutes. stir in the flour for an additional minute. add the clam juice, water, thyme, bay leaf, and potatoes. bring the mixture to a boil, then reduce it to a simmer. season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender.
Creamy New England Style Clam Chowder Recipe Saute celery and onion in the drippings until tender. add garlic and cook 1 minute longer. stir in the potatoes, water, clam juice, bouillon, pepper, and thyme. bring to a boil. reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender. in a small bowl, combine flour and 1 cup half and half until smooth. Be sure to stir frequently to prevent sticking. (photo #7) add 3 6.5 ounce cans of chopped clams and their juice to the chowder along with 1 1 2 cups of heavy cream and half the reserved bacon. bring to a low simmer, then remove the pot from the heat. add the parsley and taste test adjusting salt and pepper as needed. In a large heavy bottomed pot over medium heat, cook diced salt pork and bacon until rendered and slightly browned, about 5 10 minutes. add butter and melt. add celery, onions, garlic and half the potatoes and cook for about ten minutes or until onions are translucent. stir often. add flour and cook for another minute. Fry in a medium stock pot until crispy then remove with a slotted spoon, leaving about a tablespoon of the grease in the pot. add the butter to the pot along with the onions, celery and garlic. cook for 6 8 minutes until softened but not browned. add the flour, stir to combine and cook for a minute.
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