Charโs New England Clam Chowder
This creamy chowder is one of my favourites and I love that itโs thickened by mashing the cooked vegetables to a desired chunkiness rather than using a thickener, making this hearty soup gluten free as well.
Charโs New England Clam Chowder
Ingredients
6ย slices Leppโs bacon, diced
1ย onion, chopped
5ย large potatoes (aboutย 2 ยฝย ย pounds), cubed
2–3ย stalks celery, chopped (add the leafy bits from the middle if youโve got them)
2–3ย carrots, chopped
2ย cloves garlic, minced
3 cupsย Leppโs chicken broth or vegetable broth
1 Tbsp. Chesapeake Bay Seasoning (similar to Old Bay Seasoning but has all the ingredients listed, and salt isnโt the first one!)
Salt and pepper, to taste
1 Tbsp. Little Saigon Gluten Free fish sauce (I add this to the soup because the clams are not packed in liquid. ย Trust me on this one! If youโre using tinned clams, use liquid from tins in place of fish sauce)
ย 340 gm.ย ย Clam Meat, chopped and thawed
2 cupsย whole milk, evaporated milk or whipping cream
Instructions
In a large pot or stock pot, saute bacon until slightly crispy. ย Remove with a slotted spoon, leaving bacon grease in pan. ย Add onions, carrots and celery and saute until softened, about 5 minutes. ย Add Chesapeake Bay Seasoning and saute about 2 minutes, which allows the spices to bloom, or release their peak flavours. ย Add potatoes, cooked bacon and stock and bring to a simmer. ย Cook for 15-20 minutes, until potatoes are soft. ย With a potato masher, mash ingredients in pot to a desired โchunkinessโ. ย I like to still see some pieces of veggies in mine, but itโs personal preference.
Add clams and milk or whipping cream and bring to a gentle simmer. ย Taste and add salt and pepper as desired
Notes
You may use milk but if the chowder reaches a boil the milk will separate or appear curdled. ย Itโs still fine to eat, but just doesnโt look as appetizing.
