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Well, let me tell ya, when it comes to clam chowder, there’s nothing quite like the good old New England kind. You know, the one that warms ya right up, especially when it’s chilly outside. Folks around here, they just love it. Now, if you wanna whip up some of that famous clam chowder, just follow my simple way of doing things.
Ingredients:
- 2 cans of clams (the little ones are just fine)
- 1 cup clam juice (or you can use some water)
- 1 cup diced potatoes (you know, the kind that cooks nice and soft)
- 1 cup chopped onions (gotta have some flavor)
- 2 tablespoons butter (that makes everything better)
- 1 cup heavy cream (for that creamy goodness)
- Salt and pepper to taste
- 1 bay leaf (if you got it)
- A pinch of thyme (just a little will do)
- Some salt pork (this is the secret ingredient, trust me)
Now, first thing ya wanna do is get a big ol’ pot. Put that butter in there and let it melt down real nice. Then toss in your onions and cook ’em until they’re all soft and see-through. Not too brown now, we ain’t making burnt onion soup!
Next, it’s time to add the potatoes. Pour in some clam juice and a bit of water if ya need it. Bring that to a boil, and then lower the heat and let it simmer for a good while. You want those potatoes to be tender, like how grandma used to make ’em.
Now, while that’s cooking, let’s get to the clams. Drain those little guys and set ’em aside. We’ll add ’em in later. Don’t toss out the juice, though! That’s good stuff!
After your potatoes are nice and soft, you wanna add in the clams, their juice, the bay leaf, thyme, and that secret salt pork. Oh, the flavor it brings is just heavenly! Stir it all together and let it bubble away for a bit longer.
Last but not least, you gotta pour in that heavy cream. It’s what makes this chowder so rich and tasty. Stir it up real good, and let it heat through, but don’t let it boil again! You wanna keep it creamy, not curdled!
Now, taste it. If it needs a bit more salt or pepper, go ahead and sprinkle it in. Serve it up hot, maybe with some crackers on the side. Your family will be asking for seconds, I promise ya!
Tips for a Good Chowder:
- Don’t skimp on the cream. It’s what makes it luxurious!
- If you can find fresh clams, use those! Just clean ’em and cook ’em right.
- Feel free to experiment a bit. Some folks like to add a bit of corn or even some celery for extra crunch.
- And remember, no tomatoes in this chowder! That’s just a no-no in New England!
So there ya have it, a good ol’ recipe for New England clam chowder that’ll make you feel right at home. It’s simple, hearty, and just downright delicious. Now go on and give it a try, and enjoy a taste of the sea right from your kitchen!
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Tags：[clam chowder, New England recipes, seafood recipes, easy chowder, comfort food]
