Recipe: Appetizing Momma's New England clam chowder

Momma's New England clam chowder. I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome. Well, as mothers often do, mine came to the rescue with her own delicious, classic New England clam chowder recipe. So, if you need an excuse to make this delicious chowder, just dedicate it to the New Englanders freezing their fannies off and enjoy your heaping spoonful with a big hunk of warm.

Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream. Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever. You can have Momma's New England clam chowder using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Momma's New England clam chowder

1. It's 51 oz of can of sea watch chopped clams.
2. You need 4 slice of bacon.
3. It's 1 cup of diced onion.
4. You need 1 cup of diced celery.
5. It's 3 tbsp of flour.
6. Prepare 3 cup of peeled and diced potato.
7. Prepare 1/2 quart of heavy cream.
8. Prepare 3 tbsp of butter.
9. You need of salt.
10. Prepare of ground black pepper.

This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds! An excellent New England Clam Chowder uses few and simple ingredients but the quality of these ingredients is key. This New England Clam Chowder is made with fresh clams, smoky bacon, russet potatoes, and cream. A delicious soup to have for dinner with a crusty loaf of bread.

Momma's New England clam chowder step by step

1. Drain clams and save the juice.
2. Saute bacon.
3. Remove bacon and leave the bacon grease in the pan.
4. Add butter to bacon grease.
5. Saute onion and celery.
6. Slowly add flour stirring constantly for 3 minutes.
7. Add potatoes and clam juice simmer until potatoes are tender.
8. Add clams and cream.
9. Simmer until hot.
10. Add salt and pepper.

Bread bowl clam chowder tends to be on the thicker side, probably so the bread doesn't get too soggy, but my favorite New. The early New England clam chowders were usually made with fish and it wasn't until the last hundred years or so that the clam, and other shellfish, took By the way, if you like your chowder on the thicker side you can mash some of the cooked potatoes into the soup before finishing the chowder. Try this clam chowder recipe and get more comfort food recipes and ideas from Food.com. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!