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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Made this chowder for the first time today. It was easy to make and came out delicious. I did blend more of the potatoes and I wish I crisped the bacon a little more in the beginning stage but everything else was on point. This recipe is definitely a keeper.
This was really a very delicious clam chowder with rich flavors of the clams and heavy cream. Easy to make and follow, but you must follow the steps as indicated to achieve the final results. I used the heavy cream which I found to be very rich with the fresh clams and juice. This is so good on a cold night for supper. The chowder taste better the second day because the flavors had time to marry overnight. Heat on very low temp so you don’t over cook the cream. This one is a keeper for sure.
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