Clam Chowder New England Style is a creamy Clam chowder which some people prefer instead of the rich red Clam chowder as offered by my friend Anita-Clare Field on her site www.loverofcreatingflavours.co.uk However I would suggest that if you like clams and clam chowder, you try both styles. Anita-Clare has presented a delightful and delicious recipe for a rich red chowder plus a world of information about the different clams available and how they live, so be sure to check it out.
Clam Chowder New England Style
1 tablespoon cooking oil
2 small shallots, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth (the secret ingredient) optional, can be replaced with water
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
4 cups minced clams
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half (you can use milk but it won’t be as rich)
fresh chopped parsley
warmed sourdough bread Rolls big enough to hold the soup,
Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice.
Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally.
Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
Put clam chowder into serving bowls made from Sour dough rolls that you have opened and removed the bread from inside the rolls to make room for the soup. Sprinkle with parsley and serve to your waiting guests.
Do not put the clams in the soup to early or they will become tough.
We really enjoy this clam chowder and it does not last often when the family is home, and the soup bowl will really fill you up after you have finished the soup.
If you would like to learn about using herbs in your kitchen, my kindle book Herbs In The Kitchen is available at: http://chefwilliamlikes.me/The Herb Book
This books contain information on herbs as well as some recipes to introduce you to some you may have not been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.