Yield: Yields about 9 cups
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Chowder made with milk or cream began appearing in the early 1800s, and New Englanders claimed it as their own in the 1900s. Many versions use a flour and butter roux to thicken the soup. The roux is necessary if you’re cooking with milk; otherwise, it curdles when boiled. This chowder gets its thick texture from a combination of heavy cream and puréed potatoes. You can crush some of the potatoes against the side of the pot (instead of puréeing the vegetables) for a thinner but equally delicious version.
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This is delicious! Not too heavy but just right!
We really enjoyed this - like the other review, we used half and half. It was creamy enough, to the point that I honestly think heavy cream might have been overdoing it. As we made it we liked it a lot. I was a little intimidated by cooking the clams and making the broth, but it turned out to be easy. A yummy recipe and a good experience!
This was very delicious, with a deep clam flavor, yet light tasting. We used half and half rather than full cream, and it was still delicious. Next time I might add a bit less of the clam stock so that the soup is a bit thicker. Be sure to buy extra clams in case some are dead or don't open. I bought 26 clams, which turned out to be around 7 lb, and scaled down the recipe a bit given the smaller weight of clams. I wish I had bought 30 clams to allow for some being smaller and/or dead. (I bought the clams from the largest seafood retailer in the southeast with a really fast turnover, so they should not have been old.)
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