New England Chowder
Warm steamy clams with aromatic leeks, fennel and tarragon add a fresh flair to this Perfect New England Clam Chowder Recipe! Hearty and satisfying, it will certainly chase your chills away. Buttery baby clams and tender potatoes bathed in gentle soothing herb infused cream sauce make a Perfect New England Clam Chowder Recipe. There are many versions of this classic soup, some quite heavy and fatty. I have decided to make my Perfect New England Clam Chowder Recipe a bit lighter. Pork fat is replaced with butter, and heavy cream is replaced with half and half, and the thick floury paste of roux is replaced by a light corn starch slurry.
Best Of New England
Although shy of those fats, it still brims with rich delicious flavors and I wouldn’t exactly call it low-calorie. You won’t be forced to take a nap after you eat this clam chowder, unless of course, you just want to. Once you have experienced the ease of making this Perfect New England Clam Chowder Recipe and have enjoyed the notable fresh flavors of the dish, you won’t want to settle for anything but homemade again. It is definitely worth the effort to make your own soups and stews. There are no more cans of soup or even bags of dry soup mix in my cupboard, even the gourmet kinds. They are just a disappointment to my family compared to homemade. Go ahead, make your own clam chowder. You can do it!
New England Clam Chowder
Just think of all of those artificial flavors, colors and preservatives you won’t be ingesting even if your clams are canned. The added bonus is fresh vegetables and fresh ingredients in your diet. I feel healthier already, don’t you? Enjoy your Perfect New England Clam Chowder Recipe as is or garnish with fennel leaves, tarragon, and a sprinkle of those cute little oyster crackers.
Chowder Ingredients
Diced Leek – both the white and green parts Diced Fennel – including the bulb, stalk, and leaves Diced potatoes Canned Baby Clams or Fresh Shelled Clams Clam Juice – If you use the canned baby clams, then use the saved juice from the can. White Wine Unsalted Butter Extra Virgin Olive Oil Fresh Chopped Tarragon Bay Leaf Salt Lemon Pepper Half & Half Cornstarch Oyster Crackers for topping
How to Make Clam Chowder
How long can this recipe last?
You can store this recipe in the fridge for 3 to 5 days when kept in an airtight container. When you go to reheat this soup, stir the chowder before warming it up to make sure that the cream base does not curdle.
Can you freeze clam chowder?
This recipe can be kept in the freezer for 4 to 6 months, but needs to be thawed out quickly rather than slowly. Place the airtight container in a pan of hot water and allow it to thaw into chunks. Then warm on the stove over medium heat and allow it to simmer until fully heated.
What to Serve with Clam Chowder
Try this fantastic soup with…
Steam Seafood and Mustard Seafood Sauce or Tartar Sauce Smoked Trout Pasta Alle Vongole Mussels with Blue Cheese Grilled Corn Salad or Homemade Caesar Salad Crusty Garlic Bread or Fluffy Yeast Rolls.
Other Great Soup Recipes
Crockpot Brunswick Stew Recipe Low Carb Vietnamese Pho Soup Recipe Slow Cooker Buffalo Chicken Soup Recipe Hungarian Mushroom Soup Recipe Zesty Wor Wonton Soup Recipe Rustic Vegan White Bean and Kale Soup Recipe
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