New England Clam Chowder
Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite! If you’re not sure you loooooove Clam Chowder – this recipe will convert you! New England Clam Chowder is hearty, creamy and loaded with tender clams, creamy potatoes and salty, smoky bacon in a rich flavor bursting broth! Homemade Clam Chowder might seem intimidating but you will be AMAZED at just how quick and easy it is to make at home in just one pot! I’ve detailed how to use fresh clams or canned clams to make a New England Clam Chowder to rival your favorite restaurant!
*FRESH CLAM ALTERNATIVE*
– Replace canned clams with 5 pounds of cherrystone clams in shells, scrubbed. (May sub quahogs clams)
– You will use the stock of the fresh clams instead of the bottled clam juice.
How to Cook Fresh Clams:
1. Add 3 cups water to a Dutch oven and bring to a boil.
2. Add clams, cover, cook over high heat for 5 minutes. Stir clams, cover and cook an additional 2 minutes. Uncover and remove any open clams. Continue to simmer and remove clams as they open up. Discard any unopened clams.
3. Drain the clams and reserve stock, scoop out the meat, and coarsely chop. Set the clam meat aside until the end of cooking (see Soup directions).
4. Strain the clam stock through a mesh strainer lined with a coffee filter and add to a measuring cup to equal 2 1/2 cups. Add additional water to equal 2 1/2 cups if needed.