New England Clam Chowder Recipe

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Did you know that February 26th is National Clam Clam Chowder Day? Our chefs at Landmark Hospitality are celebrating this special food holiday with their favorite recipe for New England Clam Chowder, originally found on Epicurious. Pair this awesome, creamy recipe with a light salad and crusty Italian bread and you’ll be all set to enjoy this awesome wintertime dish!

New England Clam Chowder Recipe

1 1/4 pound canned clams, minced, juices reserved
2.5 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons flour
1 bay leaf
1/2 teaspoon chopped thyme leaves
1 pound potatoes, peeled, diced
3 cups heavy cream
6 tablespoons dry sherry,
Pinch of Salt
Freshly ground black pepper, to taste
Dash of Tabasco Sauce
Worcestershire sauce, to taste

Drain clam juice from the clams. Combine this juice with the bottled juice so that the mixture equals 3 cups.

Begin cooking the minced bacon slices in a pot on medium heat for about 8 minutes or until they begin to get crispy. At this point, add the onion and cook until the onion is clear, for about 5 to 7 minutes (stirring occasionally). Add the flour and cook the mixture over low heat for about 2-3 minutes (continue to stir).

Add in clam juice, whisk thoroughly, and cook for about 5 minutes while stirring. The liquid should begin to thicken. Add more clam juice if the mixture becomes too thick, and add in bay leaf and thyme.

Add the potatoes and allow mixture to simmer for approximately 15 minutes.

While the mixture is simmering, place the clams and the cream in a saucepan. Simmer until the clams are fully cooked (about 5-8 minutes).

Add in the sherry, stirring. Season the mixture with salt, pepper, Worcestershire sauce and Tabasco. Allow to cool slightly and serve with fresh Italian bread for dipping.

Be sure to check back on our blog for more delicious recipes from our chefs at Liberty House, Stone House, and The Ryland Inn coming soon!

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