How To Make Easy New England Clam Chowder The Kitchn Add the potatoes. bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. reduce the heat to medium low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. add the clams and cream. add the drained clams and 1 3 cup heavy cream. Sauté diced bacon until golden brown, then use the rendered fat to cook onions and garlic. add clams, potatoes, clam broth, and fresh or frozen corn kernels. finish with cream and season to taste. the combination of bacon and corn adds smokiness and sweetness to the chowder.
How To Make Clam Chowder A New England Recipe Classic New Eng After tasting the award winning new england clam chowder at the immensely popular woodman's of essex in massachusetts, we were inspired to bring a recipe ins. Add the chopped onions and celery and cook for 8 minutes or until translucent. 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. Storage, make ahead and reheating. store new england clam chowder in the refrigerator in an airtight container for up to 5 days. freeze for up to 3 months. for best results, reheat chowder in a saucepan on the stove; it may thicken upon refrigeration and need a few additional teaspoons of water. Bring soup to a light boil. while the soup is heating up, chop potatoes into bite sized pieces about 1 4" thick. add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).
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