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Best Boston Clam Chowder Recipe

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Emeril's Boston Clam Chowder Recipe
Emeril's Boston Clam Chowder Recipe from www.thespruceeats.com

Description

If you are looking for a comforting, hearty, and delicious soup recipe, then Boston clam chowder is the perfect choice. This traditional dish from the New England region of the United States is known for its creamy texture and savory flavors. The creamy base is made with potatoes, onions, and heavy cream, while the star ingredient, clams, adds a briny and mildly sweet flavor to the soup. This recipe is easy to make and will warm you up on a chilly evening.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 3 slices of bacon, diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups potatoes, peeled and diced
  • 2 cups canned clams with juice
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups heavy cream
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
  2. Add the chopped onion to the pot and cook until soft and translucent, stirring occasionally.
  3. Add the minced garlic and cook for 1-2 minutes, stirring constantly.
  4. Add the diced potatoes, canned clams with juice, bay leaf, dried thyme, salt, and pepper to the pot. Stir to combine.
  5. Add enough water to the pot to cover the potatoes, about 4 cups, and bring the mixture to a boil. Reduce the heat and let the soup simmer until the potatoes are soft, about 15-20 minutes.
  6. Remove the bay leaf from the pot and discard it.
  7. Using an immersion blender or transfer the soup to a blender, blend until smooth.
  8. Return the soup to the pot and add the heavy cream. Stir to combine.
  9. Bring the soup to a simmer and cook for 5-10 minutes until heated through.
  10. Stir in the chopped parsley and reserved bacon. Serve hot.

Notes

  • You can use fresh clams instead of canned clams, but it will require more preparation time.
  • If you prefer a thinner soup, you can add more water or chicken broth to the pot.
  • You can add other seafood like shrimp or crab to the soup for a more complex flavor.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 350
  • Total fat: 25g
  • Saturated fat: 14g
  • Cholesterol: 100mg
  • Sodium: 700mg
  • Total carbohydrates: 22g
  • Dietary fiber: 2g
  • Sugar: 3g
  • Protein: 9g

Recipes FAQ

What is Boston clam chowder?

Boston clam chowder is a traditional soup from the New England region of the United States. It is made with clams, potatoes, onions, heavy cream, and bacon.

What kind of clams should I use for Boston clam chowder?

You can use canned clams, fresh clams, or frozen clams. If you use fresh clams, you will need to clean and shuck them before adding them to the soup.

Can I make Boston clam chowder ahead of time?

Yes, you can make Boston clam chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat the soup over low heat on the stove before serving.

Recipe Tips

  • Be sure to drain and reserve the juice from the canned clams, as it adds a lot of flavor to the soup.
  • Use a good quality heavy cream for a richer and creamier soup.
  • For a smoky flavor, you can use smoked bacon or add a few drops of liquid smoke to the soup.
  • For a thicker soup, you can add a slurry made of cornstarch and water to the soup and cook until thickened.

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