Made the BEST new England clam chowder for Christmas Eve. It’s family tradition going back 4 generations to make clam chowder for dinner!
Now that I’m in charge of the yearly tradition, my contribution is serving the soup in a garlic butter toasted bread bowl, yummy
My Clam Chowder Recipe:
– Chicken Broth (4 cups)
– Clam Juice (I use 4 glass jars)
– Bay Leaves (4)
– Sweet White Onion ( 1 large – diced)
– Leeks ( I use btwn 2-4 depending on size – sliced)
– Red Potatoes ( as much as you prefer – diced)
– Celery ( I like to use the center stalks w/ leafy tops as they hold the bold celery flavor – sliced)
– Garlic ( I use fresh garlic, peel myself & use a garlic press to our preferred taste which is 4 cloves)
– Minced Clams ( I used 4 cans w/ juices)
– Water (if needed)
– Heavy Whipping Cream
– Cooked Bacon Bits (I cook 1lb of bacon & dice into bits)
– Chicken Boullion (I use this for added flavor & for salt use to ur preferred taste)
– White pepper (to taste)
– Knorr Leek Soup Mix (dry mix packet – I use 2)
I added all of the ingredients (except for: clams, bacon, cream, butter & flour) to my crockpot on high setting & let it cook marrying all those wonderful flavors together all day.
When it’s close to serving time:
I melt butter (1.5 cups = 3 sticks) in pot on stove, add flour (1.5 cups) making a proper roux.
I add clams, then stir in cream just enough to give it that creamy look, then I stir in the roux to thicken. Once at desired consistency I add the bacon, then remove the bay leaves. I also use the time to taste & adjust seasonings to our preferred taste……yum, yum!
The crockpot is nice as its cooking while I’m doing everything else & it allows the soup to cook slow giving it the right amount of time to marry all those delicious flavors for the BEST soup ever!