Thick And Chunky New England Clam Chowder Recipes

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

THICK AND CHUNKY NEW ENGLAND CLAM CHOWDER

Steps:

• Melt butter in large pot.
• Add onion, celery, Bacon bits and garlic. Cook until soft.
• Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream. Stir and cook over medium heat for approximately 5 minutes.
• Season with pepper (salt if needed but the clams and juice make it salty).
• Whisk in potato flakes and keep stirring so it doesn't get lumpy. Cook on low for 15 minutes or until warm.
• Serve with a nice crusty bread and Salad! Enjoy!

THICK & CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Heat a large Dutch oven or pot over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, drain fat from pot.
• Melt butter in the Dutch oven. Add celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
• Add in flour, stirring until lightly browned, about 1 minute. Gradually whisk in clam juice and vegetable stock, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in bay leaf, corn, and potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Add in 1 cup cream and clams, stir until heated through, about 1-2 minutes; if soup is too thick add more cream. Season with salt and pepper, to taste.
• Serve immediately, garnished with bacon and parsley.

THICK NEW ENGLAND CLAM CHOWDER

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
• Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Mash up 1/2 of the potatoes with a fork.
• Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
• Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
• Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
• Add cheddar cheese and corn. Stir until cheese is melted.
• Serve and enjoy.