History:
​New England clam chowder, originating in the early 18th century, blends Native American and European culinary traditions to create a creamy soup that symbolizes the rich seafood culture of the northeastern United States.
Historical Background: Learn about the dish's history and how it became one of the most iconic New England delicacies.
Ingredients:
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6 slices bacon, diced
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1 onion, chopped
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2 stalks celery, diced
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3 tablespoons all-purpose flour
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3 cups chicken broth
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2 cups milk
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3 cups diced potatoes
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2 cans chopped clams, undrained
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Salt and pepper to taste
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1/2 teaspoon dried thyme
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1 bay leaf
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1 cup heavy cream
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Chopped fresh parsley for garnish
Instructions:
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In a large pot, cook diced bacon over medium heat until crispy. Remove bacon from pot and set aside, leaving about 2 tablespoons of bacon fat in the pot.
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Add chopped onion and diced celery to the pot and cook until softened, about 5 minutes.
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Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes.
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Gradually pour in chicken broth and milk, stirring to combine. Add diced potatoes, undrained chopped clams, salt, pepper, dried thyme, and bay leaf.
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Bring the chowder to a simmer and cook until potatoes are tender, about 15-20 minutes.
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Stir in heavy cream and cooked bacon. Taste and adjust seasoning if necessary.
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Remove bay leaf before serving. Garnish with chopped fresh parsley. Serve hot and enjoy!
This New England clam chowder is rich, creamy, and filled with delicious flavors of the sea. It's perfect for warming up on a chilly day!
