New England Clam Chowder
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
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1 stick salted butter
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1 cup chopped clams
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½ cup salt pork, bacon, or pork belly, chopped
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½ cup green pepper, diced small
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1 medium white onion, diced small
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2 stalks celery, diced
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1 shallot, minced
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1/2 cup flour
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3 cups clam juice
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2 cups potato, diced large
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2 sprigs thyme
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2 bay leaf
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½ cup heavy cream
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¼ tsp ground black pepper
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¼ cup chopped parsley
Directions
Select the SAUTÉ preset, increase the cooking time to 20 minutes, and press START. Use the default STIR LOW setting. Once preheated, melt the butter, add the bacon, and cook until the bacon starts to brown.
Add the vegetables and shallots to the pan and sauté until tender. Lower the temperature to 300˚F.
Add the flour and stir until well combined. Cook for a couple of minutes.
Slowly, add the clam juice until creamy.
Continue cooking until it starts to boil. Then press STOP, select the STEW/SOUP preset, use the default STIR LOW setting, and press START.
Add the bay leaf, thyme, potatoes, cover and cook for about 30 minutes.
Add the clams and cream, and cook for 3-5 minutes.
Season with the ground black pepper. Serve.