Cover and simmer for 5 6 minutes or until clams open. This non traditional super creamy new england clam chowder chock full of tender clams and potatoes that melt in your mouth is sure to be a hit not only for the upcoming winter months but a chowder to cherish year round. Place clams and water in a large saucepan. Stir in water and potatoes and season with salt and pepper. Heat the butter in a large pot over medium high heat.
New england clam chowder normally contains clams potatoes onions salted pork and milk or cream. Stir in the flour to distribute evenly. Discard any that do not close. This chowder comes from jasper white chef and proprietor of numerous restaurants including summer shack in cambridge massachusetts. Add the stock juice from 2 cans of.
Place diced bacon in large stock pot over medium high heat. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams separating the meat from the juices. Simmer for about 20 minutes or until the potatoes are tender. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium high heat then cover and cook until the clams open about 6.
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Add the onion and celery and saute until softened mixing often. Minced clams with potatoes and onion simmered in a broth of clam juice and half and half. Add the clams and cream and simmer for 2 to 3 minutes. Add onion and sauté until softened and translucent about 3 to 5 minutes. Using a 6 quart dutch oven or pot of similar size fry bacon over medium high heat until fat renders and the edges begin to crisp.
New england clam chowder ii. Enjoy this timeless classic and make a pot today. Add onions and cook 5 minutes. A great hearty soup to start a meal off with or can even be a meal in itself. Add the clam juice and bring to a boil stirring constantly.
Creamy new england clam chowder ii for those who like it thick. Cook until almost crisp. Creamy new england clam chowder ii for those who like it thick. New england clam chowder ii. Add the onion and celery and saute until softened mixing often.
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