New England Clam Chowder Recipe with Fresh Steamed Clams
Вставка
- Опубліковано 6 вер 2024
- I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome. Of course if I’m going to play the part I’ve gotta dress the part right? In the words of famous coach, Lout Holtz, “When you look good you feel good, and when you feel good you play good.” Not only was it fashionable it was also incredibly functional because outta nowhere winter has most recently smacked us here in Chicago as it’s gone from 75° to 35°. There is literally no fall, no spring, only summer or winter.
However, I have heard it said by locals that there are 4 seasons here in Chicago: summer, winter, construction and traffic… Yeah NOT funny to the outsiders lemme tell you. So, as I was saying now that I’m nice and toasty on this cold day, it’s time to bust out a way oversized pot of New England Clam Chowder.
SUBSCRIBE for more great recipes: bit.ly/2zql9ha
MORE GREAT RECIPES
Chicken and Dumpling Soup: bit.ly/2tavS9V
French Onion Soup: bit.ly/2lajjYt
Homemade Artisan Bread Loaf: bit.ly/2JJHfkl
Farro Salad with Lemon Vinaigrette: bit.ly/2l9KnXF
Mediterranean Quinoa Bowl with Falafel: bit.ly/2MlxBC1
Jackfruit Tacos: bit.ly/2lcFg9k
Vegetable Quesadillas: bit.ly/2HNPcz1
Kale Salad with Fried Goat Cheese: bit.ly/2sW0Ymc
Classic Ratatouille: bit.ly/2l7Bj5A
New England Clam Chowder Recipe with Fresh Steamed Clams
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Chowder:
1 pound of sliced thick cut bacon
2 peeled and small diced yellow onions
4 finely minced cloves of garlic
1 bunch of medium diced celery
1 ¼ cups to 1 ½ cups of flour
½ cup of cream cherry
64 ounces each of clam and chicken stock
40 ounces of chopped clams in juice
2 bay leaves
2 pounds each medium diced red and russet potatoes
2 tablespoons of chopped fresh thyme
2 cups of heavy cream
Kosher salt white pepper, Worcestershire and Tabasco sauce to taste
For the Clams:
1 tablespoon of olive oil
15 little-neck clams
1 cup of chardonnay wine
4 finely minced cloves of garlic
1 teaspoon of chopped fresh thyme
2 ounces of unsalted butter
2 tablespoons of chopped fresh parsley
Kosher salt and red pepper flakes to taste
Instructions:
1. In a very large pot over medium heat, render the bacon.
2. Once brown remove the bacon and about ½ cup of the bacon fat.
3. Add in the onions, garlic and celery and sweat for 5 to 6 minutes.
Stir in the flour until combined
4. Next pour in the sherry, clams, clam stock, chicken stock and bay leaves and bring to a boil or until thick.
5. Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm.
6. Clams: Add oil the a medium size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil - turn down the heat if this happens.
7. Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
8. Finish the clams with butter, parsley, salt and red pepper flakes.
9. Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.
I won a soup competition using this recipe.
When I cook a cream of potato soup I add some minced celery leaves in addition to the celery and sauce that together. It was in a recipe, and I think it adds more flavor. When I try making this recipe I will try adding some minced celery leaves too. Thank you for the recipe! It looks great!!!
The procedure seems to be good on most fundamental levels. The only mistake I would point out is that you are adding your protein too early. Your clams will be much more tender if you do not overcook them. The clams, canned or frozen, are already cooked. You should only add the clams to bring them up to temperature (so add just before serving and heat for 1-3 minutes).
agree ^^
He only cooked the fresh ones.
I would think to add the drippings from cooking the clams. Maybe run it through a cheese cloth to get rid of sand and all but i definitely would wanna get all that flavor into the soup
Awesome! I thought adding potatoes before the clams? The broth from the steamers is great for soaking up with crusty french bread ! 😊
Thank for another great soup recipe I love it and I will make it may God Bless 🙏
Thanks for watching!
The sherry really did make it better. My husband and I have eaten so much clam chowder we won’t be eating any for the next year lol . Anyways thank you for this wonderful recipe.
Mainer here. Make this often.clams should be LAST in the pot and no spicy stuff.
Made this recipe and it was amazing. Thank you, Chef. You hit it outta the park!
Thanks for giving it a shot!!
Wow!! I LOVE that recepy!!!!
Beautiful gourmet presentation! Looks delicious
Beautiful job, can't wait to make it myself
Thanks for watching
What did you do with the butter wine pan drippings you steamed the clams in? shouldn’t you add that to the soup as well ? Minus any sand that came out of the clams. I used a sive and reduced the liquid and put it in the fridge.
solid video! thanks! Looking-n-cooking like a classy sailor man :)
Thanks my friend!
Harvey’s Bristol cream is fantastic!! It has a nice aroma
Bravo to your wardrobe department. Spot on! My chowda is similar but I don't own the fisherman's dock garb-there is no way mine can be as good as yours! I would like to share with you at the end last five minutes, I add two tablespoons of red wine vinegar. It marries with the clam/cream so well. I just watched your French Onion Soup and watched as you added the Balsamic V. So you are on to the tang in the end aren't you? Consider trying it here. : ) Oh, I will wear my Beret when making your FRENCH onion soup!
Hah, thanks! Interesting on the vinegar, I'll try it next time! Thanks for watching!
Omg! You’re chopping garlic! It’s all been lies!! 😂😂🧄🧄🧄🧄
I tried this- it was excellent!
Looks great. I'll be making this soon. Thanks, chef.
fabulous...
What about chowder with red sauce? Not a new York fan but it's good
Chef! I don't understand...clams before the potatoes? I would think clams should be near last as to prevent them from getting tough? Also...canned vs chopping up cherry stones? I've never made chowder and getting ready to take the leap. Your thoughts? Thanks.
Putting the clams in early won't they go like bullets? I thought put clams in near the end?
Can Cream of Sherry be substituted for Sherry Cooking wine?
If you don't eat pork, what can you use to replace the bacon?
Wholesome recipe!
Beautiful 🤩
aren't the clams(the fresh ones) already pretty salty?
No not really, not like oysters anyway.
Drown out all that great clam flavor with alcohol, thyme , and garlic
Chef.. what brand of knife are you using..? Looks custom.. Thanks.. Great chowder..!
Great video!
Very very nice chowda
where can buy the Cream Sherry?
Any grocery store or liquor store that sells wine should carry it.
@@ChefBillyParisi in Canada they have a different name, no wonder I can not find the cream sherry, thank you.
@@andykao6344 ahhhh interesting.
Why in the world would you put the potatoes in after the clams? Who does that? Ok, guess someone forgot to follow the storyboard and instead of re-shooting you just made it look like it was supposed to be that way...Ha!
Because honestly, I didn't care then and I don't care now lol. When pots of soup sit on a burner for a few hours, or in a crock well, or even carry over cooking, which is quite a long process because it's such a big pot of soup, then it doesn't matter if you put them in at the very end or 10 minutes before then because within 15-20 minutes the clams are going to start to be chewy anyways.
Melinda don't be a dick
Red pepper and cayenne in clam chowder? That is just nasty. What is the point in paying top dollar for fresh clam and ruining them with hot peppers? This is New England chowder not Texan clam chowder.
seems like a good recipe but some questionable advice on the ingredients. If you're buying a bacon that you feel like you need wash your board and knife after cutting it, find a different butcher. Assuming you are using smoked bacon which is what you said you were using, it should be cooked from the smoking process. If you're using some shitty vacuum sealed bacon in liquid smoke you don't need to wash your board you need to just throw it out.
And fresh clams shouldn't really be costing you more than canned ones if you are on a coast, if they do, then I'd be questioning where those canned ones are coming from.
Sorry, don't like clam shells in my soup.
Cool, just don’t put’em in there at the end then