Rich New England Clam Chowder Recipe
I got this New England Clam Chowder recipe from my neighbor who is an excellent cook. Treat your near and dear ones with this amazing New England Clam Chowder as an Appetizer . Fall in love with this New England Clam Chowder recipe from the European cuisine. I have a weakness for Seafood, thus I prepare this recipe often. Treat your family to this New England Clam Chowder and they are going to adore you for it.
Ingredients
1/4 pound butter
1/2 cup chopped onions
1/2 cup chopped celery
1/3 cup chopped leek, white portion only
2 trimmed green onions, both green and white portions, chopped
2/3 cup all-purpose flour
2 cups Fish Stock
2 cups clam juice
4 cups light cream or half and half
1/4 cup dry white wine
1 pound clams, coarsely chopped
2 small potatoes, boiled, peeled, and diced
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
Garnish:
Chopped fresh parsley or fresh dill
Directions
Melt butter in a large pot over medium-high heat.
Stirring constantly, saute chopped onion, celery, leek, and green onion 3 to 4 minutes until vegetables soften.
Add the flour and cook, stirring, 5 minutes longer, watching to see that the roux does not brown.
Lower the heat.
Stirring constantly, slowly pour in the fish stock, then the clam juice.
Simmer the soup base 25 to 30 minutes.
After simmering, stir in the cream and white wine, then add the chopped clams, diced potatoes, and tarragon.
Gently simmer the soup, without allowing it to boil, an additional 8 to 10 minutes.
Season with salt and freshly ground black pepper.
Stirring constantly, saute chopped onion, celery, leek, and green onion 3 to 4 minutes until vegetables soften.
Add the flour and cook, stirring, 5 minutes longer, watching to see that the roux does not brown.
Lower the heat.
Stirring constantly, slowly pour in the fish stock, then the clam juice.
Simmer the soup base 25 to 30 minutes.
After simmering, stir in the cream and white wine, then add the chopped clams, diced potatoes, and tarragon.
Gently simmer the soup, without allowing it to boil, an additional 8 to 10 minutes.
Season with salt and freshly ground black pepper.
