Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, nation clam chowder. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Nation Clam Chowder is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Nation Clam Chowder is something which I have loved my entire life.

Whether you choose a traditional recipe from centuries ago, or decide to try a modern take on a classic, you'll end up with a. A clam chowder in its simplest form is a soup or stew containing clams or fish. The most common type of chowder includes milk or cream as well as potatoes, though the Manhattan clam chowder has.

To get started with this recipe, we have to first prepare a few components. You can have nation clam chowder using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Nation Clam Chowder:

1. Make ready 1 can whole clams in clam juice
2. Make ready 1 can Chopped clams, in clam juice
3. Take 4 Strips of regular smoked bacon, sliced into squares
4. Make ready 1 small red potato, diced
5. Take 1 small white onion, diced finely
6. Get 3 Celery stalks, chopped thin
7. Get 4 Green onions, chopped (white and green parts)
8. Make ready 1 can Cream of potato soup
9. Take 1 can Cream of mushroom soup
10. Take 1 small package of heavy cream (you will probably only use 3/4ths of it)
11. Get 1/2 Lemon, squeezed for the juice
12. Take 1 dash Salt, pepper, paprika

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are. The building that houses the Union Oyster.

Steps to make Nation Clam Chowder:

1. In a large non-stick pan, over medium/medium high heat add the bacon and cook until crunchy, set aside on a paper towel to soak up excess oil
2. Using the bacon oil in the pan, add the diced red potatoes and celery, cook until softened stirring occasionally
3. Add the chopped white onion and green onions to the pot and sautee until softened (you might need to add some butter to the pan if the oil is all soaked up)
4. Add the juice (not the clams) of BOTH cans of the whole and chopped clams, and bring the onions and potatoes to a boil
5. Add all your seasoning, and squeeze 1/2 the lemon in. Cook until the potatoes are fully cooked through, stirring occasionally (most of the clam juice will soak up)
6. Add the cans of cream of celery and mushroom, and stir all ingredients together well (add a couple dashes of hot sauce if desired)
7. Slowly add the heavy cream, a little at a time and stir each time until desired consistency is reached. I usually use 3/4ths of the carton
8. Turn heat down to medium low
9. Re-incorporate the cooked bacon, and add both cans of clams into chowder and stir
10. On low heat, let the chowder set for five minutes for the flavors to mix.
11. Serve and enjoy!! Garnish with chopped green onions if desired ;)

New England clam chowder (we pronounce it "chowdah") can be found in practically all Boston restaurants, pubs, and seafood markets. A cup of clam chowder is like a taste of Boston. Manhattan style clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder. Here's a hearty comfort-food classic to warm you up on cold winter days. This DELICIOUS Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes to make during the cooler months.

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