Steps to Make Gordon Ramsay New England Clam Chowder

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, new england clam chowder. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

New England Clam Chowder is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. New England Clam Chowder is something which I’ve loved my entire life.

A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams but I'm sure they are similar to fresh.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook new england clam chowder using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make New England Clam Chowder:

1. Make ready 10 strips bacon
2. Get 2 tablespoon butter
3. Get 2 stalks celery chopped
4. Take 1 leek fine chopped
5. Prepare 1 onion finely chopped
6. Get 3 cloves garlic minced
7. Make ready 4 small russet potatoes peeled and diced
8. Take 1 cup chicken broth
9. Prepare 8 0z bottle clam juice
10. Get 1 teaspoon salt
11. Take 1 teaspoon fresh ground black pepper
12. Prepare 1 tablespoon fresh thyme chopped
13. Make ready 1/3 cup flour
14. Take 2 cups half & half
15. Get 20 oz canned whole clams drained *give or take based on can
16. Make ready leaf Bay
17. Take Chopped green onion or chives for garnish

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Place potatoes in a large saucepan and cover with water.

Instructions to make New England Clam Chowder:

1. In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot
2. Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
3. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon.
5. Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

Stir in the flour to distribute evenly. Place potatoes in a large saucepan and cover with water. Meanwhile, in a Dutch oven, saute onions in butter until tender. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Classic New England Clam Chowder If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a classic, save for the use of bacon instead of salt pork.

So that is going to wrap this up with this special food new england clam chowder recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!