New England Clam Chowder Recipe
New England Clam Chowder is a superb tasting recipe wonder what's the secret? Clam is the main ingredient in this New England Clam Chowder. A lip-smacking Appetizer, this New England Clam Chowder completes your spread. Whenever I have European friends visiting I always prepare New England Clam Chowder which is most loved by them. Have faith in me and try this New England Clam Chowder.
Ingredients
2 (6 1/2-ounce) cans minced clams, undrained
Cooking spray
1 cup chopped onion
2 turkey-bacon slices
1 garlic clove, minced
3 cups peeled chopped red potato (about 1 1/4 pounds)
1/2 teaspoon dried thyme
2 (8-ounce) bottles clam juice
1/4 cup plus 2 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
Freshly ground pepper (optional)
Chopped fresh parsley (optional)
Directions
1. Drain clams, reserving liquid; set both aside.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.
