Easy Recipe for New England Clam Chowder?

Answer 1

When you want to serve a special meal, nothing says feast like a first-course bowl of New England clam chowder. This lush, filling soup is one of the most popular soups sold in restaurants across the country. It isn't that difficult to make, either. You don't even need to live on the coast. These days, the seafood department of your local market is likely to have a full range of shellfish, including clams. Even if they don't, canned clams and bottled clam juice are both excellent substitutes for fresh clams.

When paired with a fresh salad and crusty bread or rolls, cream based chowders are filling and downright decadent. If you want to make a meal an occasion, this soup is a sure winner.

The recipe below is delicious and easy to prepare. It takes less than an hour, start to finish. It will fill your kitchen with amazing aromas, too. If you only try one new recipe this season, make New England Clam Chowder it. You won't be sorry.

To keep it simple, we've specified canned clams and other easy ingredients for this recipe. If you can find fresh clams, though, by all means use them.

New England Clam Chowder Recipe

Ingredients

• 2 cans of minced clams (with juice)
• 2 tablespoons vegetable oil
• 1 cup finely chopped yellow onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped green bell pepper
• 4 tablespoons butter
• Three cups half-and-half
• 1 cup heavy cream
• 1 cup clam juice (bottled)
• 5 cups peeled new potatoes, cubed (1/2 inch)
• 2 bay leaves
• 2 teaspoons salt
• One teaspoon white pepper

Instructions:

1. In a large pan, sauté onions, carrots and bell pepper until the onion is glassy.
2. Add clam juice (from the bottle and what's left in the cans) and potatoes.
3. Bring the mixture to a boil.
4. Add bay leaf, salt and pepper.
5. Reduce heat, cover and simmer for 15 minutes.
6. Add cream, half-and-half, butter and clams.
7. Heat but do not boil. (figure about 5 minutes cooking time on medium heat)

Serving suggestions: Clam chowder makes an inspired first course for a clambake. It's also great as a main course when served with a green salad. This is a filling soup, so a little goes a long way. Serve it with crackers or rolls.

Clam chowder is probably better the second day, so it makes a hearty leftover recipe that's tasty for lunch or dinner. Even though this recipe is often served in fall and winter, it's just as welcome as a summer main course treat. Give it a try.

This recipe serves 4