Easy New England Clam Chowder Recipe Pictorial
This easy new england clam chowder recipe is not difficult to make, does not take much time, and is comparable to the quality you would find in a New England restaurant, or even better- Grandma New England's kitchen. To spice this recipe up, you can make it loaded with bacon and sour cream, but this is the healthier version. I serve this with homemade sourdough bread and a garnish, such as chopped parsley or thyme.
Ingredients:
3/4 Cup Chopped Yellow Onion4 Red Potatoes Chopped
6 Cloves Garlic
3/4 Cup Corn
3 6.5oz Cans Clams, undrained
1 Cup Half and Half
1/2 Cup Water
3 Tablespoons Flour
2 Teaspoons Olive Oil
2 Tablespoons Butter
Sea Salt
Black Pepper
Chopped Parsley for Garnish (optional)
Step 1:
Heat half the oil (1 teaspoon) on low heat in saucepan and top with half the butter (1 tablespoon)
Step 2:
Increase heat to medium and add onions, celery and garlic and sautee
Step 3:
Push to one side and add the rest of the oil and red potatoes
Step 4:
Cook until the potatoes can be cut with a fork easily and add water, bringing to a boil and stirring constantly
Step 5:
Add flour to the saucepan and stir until thickened
Step 6:
Add corn and clams in juice to the pot and simmer, covered, for about thirty minutes
Step 7:
Reduce heat and add half and half, mixing thoroughly. Add the rest of the butter (1 tablespoon) and the soup will be ready when the butter is melted. Season with sea salt and black pepper and garnish if you would like.
Would You Try This?
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hayleylou
Apr 14, 2010 @ 3:55 pm | delete
- Nice looking recipe. One to try. Well presented lens too, 5 stars
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GreenEcoBean
Apr 14, 2010 @ 1:16 pm | delete
- Thanks for the feedback- but the fact that there is only a 1/2 cup of water with all those ingredients is what keeps it from going lumpy- I made sure of that. As for the fresh clams, that is definitely ideal, but this is 'easy' clam chowder for a reason- so that those on a time crunch may enjoy as well.
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jennysue19
Apr 14, 2010 @ 12:44 pm | delete
- This soup could very easily go lumpy by adding raw flour to a hot liquid. I would use beurre manie for thickening. An even easier way would be to use a can of creamed sweetcorn rather than just kernels or to cook in milk rather than water and liquidize half the milk and veg mix before adding the clams. I suppose its difficult if you don't live near the sea, but ideally I would use fresh clams.
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by GreenEcoBean
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