Carey's Rich & Creamy New England Clam Chowder
I have tweaked this recipe a few times over the years and I have to admit that this is by far one of the best new England Clam Chowders you will ever come across. I have yet to taste one like it , although I have tasted many and they were great as well. I feel few people can really grasp the unique flavor that is within a good chowder. This is my very own recipe and I have made it for over 25 years. I have always received great reviews.. please feel free to try as is or to try tweaking it to your palate. CHEERS!!"Ive recently realized upon reading soem of your comments, that i needed to correct 2 items in my recipe. I did increase the amount of clams and down in the direcrtions it looked as tho I was using just the clam juice and not the clams, thats just absurd. LOL so yes youy do use the clams and the juice depending on how fishy you prefer the taste to be. I would like to sincerely than all of you who have tried and liked my recipe, makes me feel good inside to know others appreciate it as well. again thanks !!
sincerely, E.J. Carey" - pdxbodyworx
Yield: 10 Servings Ready in 1 hours, 25 minutes
591 people trying soon
Verified by SunnyJF
|7 slicesBacon; cut into thin slices|
|1 mediumonion; diced small|
|4 stalkscelery; diced small|
|1/4 cupWhite wine|
|3 5-oz cansminced baby clams; reserve liquid|
|5 eachRusset potatoes; evenly cut 3 different sizes cubes; minced, small, med|
|3 cupsHeavy cream|
|1 cup2% Milk|
|1 1/2 teaspoonFresh Thyme or dried if no fresh is available|
|1 cupChicken stock; quartered ( boullion or canned )|
|1 teaspoonGround black pepper; to taste ( as needed )|
|2 tablespoonsFresh minced garlic|
|1 teaspoonSalt; ( to taste, as needed )|
Carey's Rich & Creamy New England Clam Chowder Preparation
1. Saute bacon in soup pot and cook on medium low heat until almost crispy. ( If you have any additional Bacon fat that you have happened to save add 2 tablespoons to this as the bacon flavor makes all the difference.
2. Add onion and celery, cook until translucent.
3. Add garlic, pepper, thyme and chicken stock.
4. Add clams and juice , white wine ( if using ). carefully stir while still allowing to simmer.
5. Add potatoes, ( the purpose of the 3 sizes is so that some will break down and others will remain whole, giving great texture to chowder.)
6. Cover and let cook until potatoes are fork tender, about 15-20 minutes.
7. Stir occasionally so potatoes won't stick or burn to the bottom of pan.
8. Add Milk and Cream keep stirring carefully.
9. in a separate small saute pan, melt butter and mix flour with it to make a ROUX..
10. Once the chowder is just beginning to come to a slow boil , stir in the roux and let it slightly thicken the chowder. ** Add a little at a time and gauge the thickness on your preference.**
11. Turn the heat down to very low and let it just set and simmer but NOT BOIL !! for approx 25 minutes
total cooking time: 1 hour 20 minutes
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?