Recipe of Eric Ripert New England Clam Chowder

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, new england clam chowder. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

New England Clam Chowder is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. New England Clam Chowder is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have new england clam chowder using 20 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make New England Clam Chowder:

1. Get (2) 10 oz. Cans of whole baby clams (in clam juice)
2. Get (4) Cups clam juice
3. Get (6) Strips "Center Cut" bacon, chopped
4. Get (1) Tbsp. salted butter
5. Make ready (1) Large onion, chopped
6. Get (2) Stalks celery
7. Make ready (2) Russet potatoes (do not substitute). Peeled and diced into 3/4-1 inch cubes
8. Get (6) Garlic cloves, minced
9. Get (1/8) Tsp red pepper flakes
10. Make ready (1/3) Cup all purpose flour
11. Take (2) Cups low sodium chicken broth
12. Get (2) Tsp chicken bouillon
13. Take (1/4) Tsp dried thyme
14. Get (3) Bay leafs
15. Make ready (1/8) Tsp white or black pepper. Personal preference
16. Prepare (1/2) Tsp dried parsley
17. Prepare (1/2) Tsp dried oregano
18. Get (1) Cup half and half
19. Get Oyster Crackers (garnish)
20. Get Fresh chopped parsley (garnish)

Instructions to make New England Clam Chowder:

1. In a pan, cook pre-chopped bacon over medium heat until fat is rendered and slightly brown. Remove bacon to a paper lined plate to soak up grease. Add the chopped bacon and drippings to a large pot. Melt in 1 Tbsp. butter over medium heat.
2. Increase heat to medium high and add celery and onion. Sauté for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer on low, uncovered, for 15-20 minutes or until potatoes are very tender but not mushy.
3. Discard bay leaves. Stir in heavy cream and bring to a simmer to heat through. Remove from heat and stir in drained clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
4. Top individual servings with oyster crackers and fresh chopped parsley if desired.

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