New England Clam Chowder - Recipe
The perfect soup with which to start your Thanksgiving dinner this year! The broth is ultra rich made with bone broth, clam juice, and heavy cream. The clams are visible in nice size pieces and the leeks, potatoes and onions add interest with every bite.
2 (6.5-oz.) cans Fully Cooked Clams with Juice (I use Bar Harbor Whole Maine Cherry Stone Clams)
2 T. Butter
1 Celery Stalk small dice
1/4 Onion finely diced
1 Leek Bulb sliced
3 T. Flour
2 c. Chicken Bone Broth (see recipe)
1 Potato peeled and chopped (1/4 - 1/2-inch)
4 turns Freshly Ground Black Pepper
1/2 tsp. Thyme
2 cloves Garlic chopped
1 c. Heavy Cream
Cayenne Pepper to taste
Salt to taste
Italian Parsley chopped finely for garnish
Drain Clams reserving juice. Rinse the clams, chop, and set aside. Take the juice and strain it through a coffee filter to remove any stray sand or grit and set aside. Place butter, celery, onion, and leeks in a Dutch oven. Sauté over medium heat until they begin to soften. Stir in the flour. Quickly whisk in the clam juice and bone broth. Add the potato, pepper, thyme, and garlic. Bring to a simmer and cook the potatoes 5 minutes or just until tender. Add the clams and simmer to warm the clams through a minute or two. You should be using fully cooked clams, so be careful to not overcook them. Take off the heat. Stir in the cream. Add the cayenne pepper and salt to taste. Be careful to taste the soup before adding salt. The clam juice will already have salt, and the bone broth will have some also. Pour into individual bowls and garnish with chopped parsley.
New England Clam Chowder
(Serves 4-6)2 (6.5-oz.) cans Fully Cooked Clams with Juice (I use Bar Harbor Whole Maine Cherry Stone Clams)
2 T. Butter
1 Celery Stalk small dice
1/4 Onion finely diced
1 Leek Bulb sliced
3 T. Flour
2 c. Chicken Bone Broth (see recipe)
1 Potato peeled and chopped (1/4 - 1/2-inch)
4 turns Freshly Ground Black Pepper
1/2 tsp. Thyme
2 cloves Garlic chopped
1 c. Heavy Cream
Cayenne Pepper to taste
Salt to taste
Italian Parsley chopped finely for garnish
Drain Clams reserving juice. Rinse the clams, chop, and set aside. Take the juice and strain it through a coffee filter to remove any stray sand or grit and set aside. Place butter, celery, onion, and leeks in a Dutch oven. Sauté over medium heat until they begin to soften. Stir in the flour. Quickly whisk in the clam juice and bone broth. Add the potato, pepper, thyme, and garlic. Bring to a simmer and cook the potatoes 5 minutes or just until tender. Add the clams and simmer to warm the clams through a minute or two. You should be using fully cooked clams, so be careful to not overcook them. Take off the heat. Stir in the cream. Add the cayenne pepper and salt to taste. Be careful to taste the soup before adding salt. The clam juice will already have salt, and the bone broth will have some also. Pour into individual bowls and garnish with chopped parsley.
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