New England Clam Chowder Handle The Heat Instructions. place the diced bacon in a large heavy pot. turn to medium high heat and cook until almost crisp. add the onion and cook, stirring often, until softened, about 5 minutes. stir in the flour then add the stock and the juice from 2 cans of chopped clams, reserving the clams. 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.
New England Clam Chowder Recipe Wine Glue Slowly stir the liquid into the pot, then add the potatoes and bring the liquid to a boil. once the liquid boils, reduce the heat to low, cover the pot, and simmer over very low heat for about 15 20 minutes (or until the potatoes are fork tender). Saute for 5 7 minutes or until onions are soft. add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. sprinkle in flour and cook an additional 1 minute. stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. bring to a boil then reduce to a simmer. 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. Combine salt pork and 1 4 cup water in a heavy bottomed stock pot or dutch oven over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. serious eats j. kenji lopez alt. add butter, onion, and celery.
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