![]() Add in the onions and celery, cooking until they are tender. Add the diced thick cut bacon to the preheated stock pot.You want it to be a nice gummy mess with the little bit of clam juice being absorbed each time before you add in more.ĭo you see how creamy it is in the photos? That’s what you are going for. I’m talking like two tablespoons at a time when you first start adding it. The key to this recipe working well is to add the clam juice really slowly. After combining the bacon fat and the flour, he just poured in the clam juice in one big fell swoop. New England Clam Chowder should have a nice and thick creamy broth.Īnd then one day I watched Nathan make it. I had never been a big fan because the broth was so liquidy and thin. ![]() It was actually my husband who first started making this soup. The bacon fat works perfectly to make a nice creamy base for this soup while adding tons of flavor. That fat is often butter, like in my Chicken Noodle Casserole, but in this amazing clam chowder, it is bacon fat. The roux starts out with bacon! A roux is the mixture of fat and flour to create a thickening agent. What makes this the best clam chowder recipe you ask? Simple. This recipe has been a favorite in our house for ages! It is far and away Nathan’s favorite dinner recipe. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder. This New England Clam Chowder is the absolute best! This easy chowder recipe is perfect comfort food for a cold night. ![]()
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