New England clam chowder is a creamy, hearty soup that is popular all over the world. It is made with a simple base of cream and butter, and its flavor is enhanced with the addition of fresh clams. This classic dish is a staple of seafood restaurants in the Northeast, and it's easy to make at home. If you're looking for a quick and delicious way to enjoy fresh clams, this recipe is sure to please.
What is New England Clam Chowder?
New England clam chowder is a creamy, rich soup made with a base of cream and butter. To enhance the flavor, clams, potatoes, carrots, celery, and onions are added. The soup is usually seasoned with salt and pepper, and it’s often garnished with chopped parsley or thyme. It’s a classic American dish that has been enjoyed for generations.
How to Make New England Clam Chowder
Making New England clam chowder is easy. Start by heating a large pot over medium heat. Add butter and let it melt. Then add diced onions, carrots, and celery. Cook for about 5 minutes until the vegetables are lightly browned. Add potatoes and stir to combine. Pour in enough water to just cover the vegetables and add a pinch of salt. Bring to a boil, reduce heat to low, and simmer until the potatoes are just tender. Add the clams, and simmer for another 5 minutes.
Once the clams have cooked, add the cream and stir to combine. Simmer for 5 minutes until the chowder is thick and creamy. Taste and adjust seasoning with salt and pepper, if necessary. Serve with crusty bread or oyster crackers.
Tips for Making the Best New England Clam Chowder
When making New England clam chowder, it’s important to use fresh clams. Fresh clams have a much better flavor than canned clams and will make your chowder taste even better. Also, be sure to use a high-quality cream for the base of the chowder. This will ensure that your chowder is creamy and flavorful.
It’s also important to cook the clams until they’re just done. Overcooked clams will turn rubbery and lose their flavor. Finally, when serving the chowder, garnish with fresh herbs like parsley or thyme. This will add an extra layer of flavor and make the chowder look even more appetizing.
Frequently Asked Questions
What is the best type of clam to use for New England clam chowder?
The best type of clam to use for New England clam chowder is fresh clams. Fresh clams have a much better flavor than canned clams and will make your chowder taste even better.
How do I know when the clams are done cooking?
The clams are done cooking when they’re just done. Overcooked clams will turn rubbery and lose their flavor.
Do I have to use cream for the base of the chowder?
Yes, it’s important to use a high-quality cream for the base of the chowder. This will ensure that your chowder is creamy and flavorful.
What can I use to garnish the chowder?
When serving the chowder, garnish with fresh herbs like parsley or thyme. This will add an extra layer of flavor and make the chowder look even more appetizing.
Can I make New England clam chowder ahead of time?
Yes, you can make New England clam chowder ahead of time. Let the chowder cool completely before storing it in an airtight container in the refrigerator. Reheat the chowder in a pot on the stove over medium heat until it’s hot.
How long will New England clam chowder last in the refrigerator?
New England clam chowder will last up to 3 days in the refrigerator when stored in an airtight container.
