Winter time is the perfect season to enjoy this hearty and delectable meal of comfort-giving ingredients. This type of clam chowder is often enjoyed along the New England Coast. It is a staple in most New England homes and is included on the menu of most of the popular restaurants in the region.
Although this creamy concoction appears to be and tastes as if it were complex and difficult to prepare, it is actually quite simple. This is a great meal for last-minute preparation on those busy days when time is of the essence.
1lb prepared ready to use fresh shelled clams or two 6oz cans clam pieces
Two 8oz bottles clam juice
One quart light cream or half and half
1/4 stick butter
Two large potatoes peeled and cut in 1in cubes
Two stalks celery deveined and chopped into 1/4in slices
One large clove garlic chopped fine or put through garlic press
1tsp white pepper
Pinch of each, thyme, marjoram, dried parsley, sage
One small package frozen corn (optional)
Chop onion into medium fine pieces. Cut celery into 1/4in. pieces, chop garlic fine or put through garlic press. In medium fry pan saute onion, garlic and celery in oil till clear. Do not brown. Brown bacon, drain and break into crumbs. Add to mixture along with 2tbs. flour and spices, and stir until a thick paste consistency. Add clam juice into paste mix, and stir until well blended.
Pour all ingredients into a 4quart saucepan. Add cream or half and half to pan. Cut potatoes into 1in. cubes, add to mixture and cook till soft. Simmer over medium heat till to just below the boiling stage. Wash frozen corn in hot water and drain (optional). Add corn to chowder, and bring back to just below boiling stage.
Add clams to mixture, and heat till just below boiling stage once again. Don't overcook clams or they will become rubbery. Garnish with parsley and a dash of paprika.
Serve and Enjoy
Preparation time 40 minutes to table
Serve with choice of crackers, cornbread or hot crusty bread & butter
New England clam chowder has been a staple for centuries. Back when the settlers arrived in New England, it was not uncommon for people to make a chowder from pork fat, flour, milk and any leftover seafood that could be found to create a meal that would fill you up and keep you warm on a cold, wet night. Today these recipes have been honed into creamy clam chowders that are so rich and heavy, they are often served as main entrées instead of appetizers.
Clam chowder is one of the heartiest dishes you can serve during the winter because it's a dish that warms the soul. Unfortunately, many people turn to canned clam chowder. Although there are many brands that are quite tasty, nothing stands up to the taste of homemade clam chowder.
A New England clam bake is not a meal you'd prepare for one or two people. It's an all-day event or party perfect for celebrating a family reunion or a gathering of friends on the beach. While you can cut corners and try this in your kitchen, clam bakes are typically held on the beach and served on wooden picnic tables lined with butcher paper. A clam bake is a party of finger foods cooked on the beach.