Creamy New England Clam Chowder Delight
This rich and hearty Creamy New England Clam Chowder Delight recipe is perfect for those chilly days when you crave something comforting. Inspired by classic coastal cuisine, this chowder features tender russet potatoes, succulent minced clams, and a blend of creamy half-and-half and milk, resulting in a delightful balance of flavors. The savory aroma of sautéed green onions and garlic sets the stage for a delicious experience. Topped with fresh parsley for a pop of color, this chowder is not just a meal; it's a culinary hug in a bowl.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
russet potatoes
2 cups (peeled and cubed into 1/2-inch pieces)
butter
1 cup (unsalted)
green onions
2 tablespoons (diced (bulb only))
flour
1/4 cup (all-purpose)
minced clams
2 (6 1/2 ounce) cans
salt
1 teaspoon (or to taste)
black pepper
1 teaspoon
garlic
1 teaspoon
half-and-half
12 ounces
whole milk
1/2 cup
clam juice
1/3 cup
fresh parsley
to taste (minced for garnish)
Instructions
1
Begin by peeling and cubing the russet potatoes into 1/2-inch pieces. Place the cubed potatoes into a saucepan, cover them with water, and bring to a boil on medium heat. Cook until the potatoes are tender, about 10-15 minutes.
2
Once tender, remove the potatoes from heat, drain the water, and set aside.
3
In a separate 2-quart saucepan, melt the butter over medium-low heat. Add the diced green onions (bulb only) and cook, stirring occasionally, until the onions are soft and slightly translucent, about 3-4 minutes.
4
Sprinkle the flour over the melted butter and onion mixture. Stir swiftly to combine, allowing it to cook for about 1-2 minutes until bubbling and slightly thickened.
5
Gradually add the half-and-half to the mixture, stirring continuously to combine until smooth and creamy.
6
Once the mixture reaches a creamy consistency, carefully stir in the minced clams with their juice, cooked potatoes, clam juice, milk, salt, black pepper, and garlic.
7
Increase the heat to medium, bringing the chowder to a gentle simmer while stirring frequently. Once it starts to bubble, reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld together.
8
Serve hot, garnished with minced fresh parsley for an added touch of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy New England Clam Chowder Delight?
It is a rich and hearty soup featuring tender russet potatoes, succulent minced clams, and a creamy base of half-and-half and milk.
What type of potatoes are used in this recipe?
The recipe calls for russet potatoes which are peeled and cubed into 1/2-inch pieces.
How long should I boil the potatoes?
Boil the cubed potatoes for about 10-15 minutes until they are tender.
What type of butter is recommended?
The recipe specifies using 1 cup of unsalted butter.
Which part of the green onion should I use?
You should use only the bulb portion of the green onions, diced.
How much flour is needed for the roux?
The recipe requires 1/4 cup of all-purpose flour to thicken the chowder.
Do I drain the minced clams?
No, you should stir in the minced clams along with their juice from the cans.
What kind of dairy is used for the base?
The base is made with a combination of 12 ounces of half-and-half and 1/2 cup of whole milk.
Is extra clam juice required?
Yes, in addition to the juice in the cans, you need 1/3 cup of separate clam juice.
What seasonings are added to the chowder?
The chowder is seasoned with salt, black pepper, and garlic.
How long does the chowder need to simmer?
Once it reaches a gentle simmer, reduce the heat to low and let it cook for 15 minutes.
What is the best way to garnish this dish?
Serve the chowder hot and garnish it with minced fresh parsley.
What is the first step in the instructions?
The first step is peeling and cubing the russet potatoes into 1/2-inch pieces.
How do I sauté the green onions?
Melt the butter over medium-low heat and cook the onions for 3-4 minutes until soft and translucent.
How do I incorporate the flour?
Sprinkle the flour over the melted butter and onion mixture and stir swiftly for 1-2 minutes until bubbling.
How should I add the half-and-half?
Gradually add the half-and-half to the flour mixture while stirring continuously until smooth.
At what heat should I simmer the chowder?
After bringing it to a simmer on medium heat, reduce it to low heat for the final 15 minutes.
How many cans of minced clams are needed?
You will need two 6 1/2 ounce cans of minced clams.
What size should the saucepan be?
A 2-quart saucepan is recommended for preparing the butter and flour mixture.
What is the texture of the finished chowder?
The chowder is creamy and smooth with chunky pieces of potato and clam.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe and a homemade comfort food classic.
Can I adjust the salt in this recipe?
Yes, the recipe suggests 1 teaspoon of salt or to taste.
How much garlic is used?
The recipe calls for 1 teaspoon of garlic.
What amount of black pepper is added?
One teaspoon of black pepper is used for seasoning.
What tags are associated with this recipe?
Tags include clam chowder, seafood, soup, creamy, hearty, and comfort food.
How many potatoes do I need?
You need enough russet potatoes to yield 2 cups when cubed.
Should I stir the chowder while it simmers?
Yes, you should stir frequently while bringing it to a simmer to prevent sticking.
What makes this a 'New England' style chowder?
It uses a creamy milk and cream base rather than a tomato base found in other styles.
Can I use different types of onions?
The recipe specifically calls for the bulbs of green onions for a mild savory flavor.
What is the goal of the final 15-minute simmer?
The final simmer allows all the flavors of the clams, vegetables, and dairy to meld together.