thick new england clam chowder recipe

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Clam chowder is a thick and creamy soup made with sweet clams and a variety of vegetables. It’s one of the most popular soups in the United States, especially in the northeastern states. New England clam chowder is a traditional version of the soup that features a creamy base and hearty ingredients. Our thick New England clam chowder recipe is a delicious version of this classic dish that’s sure to become a favorite.

Ingredients

This recipe calls for a few simple ingredients that are easy to find and can be prepared in advance. Here’s what you’ll need:

• 1 pound of fresh or canned clams
• 2 tablespoons of butter
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of all-purpose flour
• 2 tablespoons of fresh parsley, chopped
• 1 teaspoon of dried thyme
• 2 cups of chicken or vegetable broth
• 2 potatoes, peeled and diced
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions

To make this delicious soup, you’ll need to follow these simple steps:

1. In a large pot over medium-high heat, melt the butter and add the onion and garlic. Cook, stirring occasionally, until the onion is softened and golden brown, about 5 minutes.
2. Add the flour and stir until it’s completely incorporated. Add the parsley, thyme, and broth, stirring until it’s combined. Add the potatoes and clams and bring to a boil.
3. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Add the cream and season with salt and pepper to taste.
4. Serve hot with crusty bread or crackers.

Tips and Tricks

If you want to give your clam chowder a smoky flavor, try adding a few slices of bacon to the pot when you add the onions and garlic. You can also give the soup a bit of heat by adding a pinch of cayenne pepper or a few drops of hot sauce.

If you want to give your chowder a bit of texture, try adding a handful of cooked and crumbled bacon or a few tablespoons of cooked, crumbled sausage. You can also add a few tablespoons of cooked, diced ham or a handful of cooked shrimp.

If you don't have fresh clams, you can substitute canned clams. Just be sure to drain and rinse them before adding them to the pot.

FAQs

• What type of clams should I use for this recipe?
  This recipe calls for fresh or canned clams. If you’re using canned clams, make sure to drain and rinse them before adding them to the pot.
• Can I make this soup in advance?
  Yes, you can make this soup up to two days in advance. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave when you’re ready to serve.
• Can I freeze this soup?
  Yes, you can freeze this soup for up to three months. Let it cool completely before transferring it to an airtight container or freezer bag.
• Can I make this soup vegetarian?
  Yes, you can make this soup vegetarian by substituting vegetable broth for the chicken broth and omitting the clams. You can also add a few tablespoons of cooked, crumbled sausage or a handful of cooked, diced vegetables for additional flavor and texture.
• Can I make this soup gluten-free?
  Yes, you can make this soup gluten-free by omitting the flour and using a gluten-free broth or stock.

Our thick New England clam chowder recipe is an easy and delicious way to enjoy this classic soup. With its creamy base and hearty ingredients, it’s sure to be a hit with the entire family. So next time you’re in the mood for a comforting soup, give this recipe a try!

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