Easiest Way to Make Award-winning New England Clam Chowder

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Before you jump to New England Clam Chowder recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite easy to live green, after all. It's concerning being functional, more often than not.

We hope you got insight from reading it, now let's go back to new england clam chowder recipe. You can cook new england clam chowder using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make New England Clam Chowder:

1. Get 8 lb of large cherry stone clams.
2. Prepare 1 cup of dry white wine.
3. Prepare 1 cup of water.
4. Use 6 slice of bacon (quartered).
5. Prepare 3 tbsp of unsalted butter.
6. You need 1 of leek.
7. Get 1 of small onion (finely chopped).
8. You need 1 cup of finely chopped celery.
9. Take 6 sprigs of fresh thyme.
10. Get 2 of bay leaves.
11. Prepare 3 clove of garlic (finely chopped).
12. Provide 3 cup of cubed potatoes.
13. Prepare 2 cup of heavy cream.
14. Get 1 bunch of chopped parsley.
15. Prepare 1 of butter for garnish.

Instructions to make New England Clam Chowder:

1. Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes..
2. Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer..
3. Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now..
4. Remove clams from broth and set aside. Discard any that did not open..
5. In large pot, cook bacon until crispy. Drain all but two tablespoons of grease..
6. Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown..
7. Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil..
8. Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth..
9. Add heavy cream and chopped clams to pot, mix well, cover and remove from heat..
10. Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary..
11. Serve with a pat of butter and chopped parsley. Enjoy!.

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