Recipes for "new england clam chowder"

Gather all ingredients.

Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.

Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.

Pour in half-and-half and add butter.

Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.

Serve and enjoy!

Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.

Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.

Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid).

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside.

Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.

Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.

Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.

Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.

Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.

Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.

Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.

Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.

Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)