Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy new england clam chowder. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Creamy New England Clam Chowder is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Creamy New England Clam Chowder is something that I’ve loved my whole life.

Add clam juice from both cans. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, and dill weed.

To begin with this recipe, we have to prepare a few ingredients. You can cook creamy new england clam chowder using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Creamy New England Clam Chowder:

1. Get 2 tbsp unsalted butter
2. Take 2 piece thick cut bacon, finely diced
3. Make ready 1 cup diced onion
4. Prepare 1 clove garlic, minced
5. Get 3 tbsp all-purpose flour
6. Get 2 cup bottled clam juice
7. Get 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid
8. Get 3 medium potatoes, peeled and diced into medium chunks
9. Make ready 1/3 cup heavy cream
10. Take kosher salt
11. Prepare ground black pepper

Tips for making New England Clam Chowder. I like to use smoky thick-cut bacon. I peeled my red potatoes but you can leave the peels on if desired. This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs!

Instructions to make Creamy New England Clam Chowder:

1. Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.
2. Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.
3. Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.
4. Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.
5. Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.
6. Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch.
7. Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.
8. When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream.
9. Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good.
10. Serve with oyster crackers, regular crackers or toasted French bread.

Perfect for cooler temperatures, and super easy to make. Gorgeously thick and hearty, served with some crusty bread, or some crackers. This clam chowder recipe is decadent, rich and thick. New England Clam Chowder (also known as "Boston Clam Chowder") and Manhattan Clam Chowder are two of the most common versions of clam chowder. New England Clam Chowder is white (thanks to the addition of milk or cream), and has a thick, creamy texture.

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