New England Clam Chowder Recipe

The best day to make yourself that perfect pot of easy clam chowder, is when you find fresh little wild clams at the market at a good price. Summer, winter, rain or shine, any day is a great day to dive into a bowl of wild clam chowder .

New England Clam Chowder

The best day to make yourself that perfect pot of easy clam chowder, is when you find fresh little wild clams at the market at a good price. Summer, winter, rain or shine, any day is a great day to dive into a bowl of wild clam chowder .

Ingredients :

  • 1tablespoon extra virgin olive oil
  • 4 tablespoon salted butter
  • 4 tablespoon  all purpose flour
  • 8 oz clam juice
  • 3 inch small golden potatoes – diced into 1/2 cubes
  • 1 bay leaf
  • 10 sprigs of thyme
  • 1 small onion
  • 4 cloves garlic
  • 2 oz x 6.5 cans of wild clams with juices
  • 2 lb fresh baby clams
  • 10 peppercorns
  • 1 c organic heavy cream
  • 1cup carrot
  • sea salt to taste
  • freshly cracked black pepper to taste
  • Red pepper flakes for garnish optional

Instructions

  • Heat up 1 tbsp of the olive oil in a larger cast iron pot. Add the garlic cloves and pan sear until golden. Transfer to a plate.
  • Add 3 tbsp of the butter and sauté the onion with a pinch of sea salt until translucent. Whisk in the flour and cook for a few minutes making sure not to burn it. Add the clam juice and continue whisking until thickened.
  • Pour in the water, add the garlic, peppercorns and potatoes and carrot bring to a simmer. Add the bay leaf and thyme and simmer together until the potatoes are tender, about 10 minutes.
  • Add In the canned clams with their juices and the fresh clams. Simmer until all the clams have opened, the ones that do not open you must discard.
  • Meanwhile whisk the cream add it to the pot with the chowder and give it a stir to incorporate. Remove from heat and stir In the cold butter for a silky creamy finish.
  • Adjust seasonings with sea salt as every clam juice can contain different amounts of the sea water.
  • Serve garnished with fresh thyme leaves, snipped chives and a drizzle of extra virgin olive oil on top and Serve .