Chowder (New England, USA)

New England Clam Chowder is a classic American comfort food, originating from the northeastern region of the United States. It's a rich, creamy soup loaded with clams, potatoes, and onions. The dish is traditionally served with oyster crackers and often enjoyed during cold weather, but it's perfect any time of year.

New England Clam Chowder Recipe

Description: New England Clam Chowder is a classic American comfort food, originating from the northeastern region of the United States. It's a rich, creamy soup loaded with clams, potatoes, and onions. The dish is traditionally served with oyster crackers and often enjoyed during cold weather, but it's perfect any time of year.

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Ingredients:

• 4 slices bacon (optional but adds flavor)
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
• 2 cups clam juice (can be store-bought or from canned clams)
• 2 cups fresh or canned clams, chopped (reserve liquid if using canned)
• 1 1/2 cups heavy cream or whole milk
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Fresh parsley, chopped (for garnish)
• Oyster crackers (optional, for serving)

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Instructions:

1. Cook the Bacon:

   • In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, chop it into small pieces, and set aside for later.
   • Leave about 1-2 tablespoons of the rendered bacon fat in the pot.

2. Sauté the Aromatics:

   • Add the butter to the pot with the bacon fat. When melted, add the diced onion and cook for about 4-5 minutes until softened.
   • Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Add the Potatoes and Clam Juice:

   • Add the diced potatoes to the pot along with the clam juice and bay leaf. If using the reserved clam liquid from canned clams, add that too.
   • Bring to a boil, then reduce the heat and let the mixture simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

4. Add the Clams and Cream:

   • Stir in the chopped clams and heavy cream (or whole milk). Simmer for another 5-7 minutes, ensuring the clams are heated through and the chowder thickens slightly.
   • Add the thyme, salt, and pepper to taste.

5. Final Touches:

   • Remove the bay leaf from the chowder. Stir in the crispy bacon bits and garnish with freshly chopped parsley.

6. Serve:

   • Ladle the chowder into bowls and serve with oyster crackers on the side or sprinkled on top.

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Tips:

• For a thicker chowder, mash some of the cooked potatoes against the side of the pot to release their starch.
• If you prefer a lighter version, substitute some or all of the heavy cream with whole milk.
• You can also add other seafood like shrimp or scallops for a more diverse seafood chowder.

Enjoy this hearty, creamy chowder with a sprinkle of black pepper and a handful of crunchy crackers!

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