Name: Clam Chowder Recipe
Total time: 60 min
Yield: 8
Cuisine: American

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Our new england clam chowder is a milk/cream-based, thick, savory soup made with a lot of clams as the main ingredient. It is loaded with smokey bacon, leeks, potatoes and fresh herbs. We served this soup with puff-pastry dilly crackers. 

How to make Clam Chowder Recipe

Savor The Best

Crawler

American

<p>Our new england clam chowder is a milk/cream-based, thick, savory soup made with a lot of clams as the main ingredient. It is loaded with smokey bacon, leeks, potatoes and fresh herbs. We served this soup with puff-pastry dilly crackers. </p>

Non Vegetarian

Pescatarian

Slices of bacon

Medium leeks,  rinsed of soil and finely sliced,  white only

Stalks celery,  finely chopped

Bottle of clam juice

Low sodium chicken broth

White wine

Yukon gold potatoes,  peeled and diced small

Dried dill

Sea salt and freshly ground black pepper to taste

Butter

Flour

Whole milk

Heavy cream

Container of frozen clams,  defrostedundrained

Finely chopped fresh chives

Sheet of puff pastry dough,  thawed

Cold water

Kosher salt

Over medium heat, add the bacon to a large saucepan and cook until crispy.

step 1

Remove with a slotted spoon and drain on a paper towel-lined plate and when cool chop finely and reserve.

step 2

In the same saucepan, still over medium heat, add the sliced leeks to the bacon fat and cook until soft. Add the clam broth, chicken broth, white wine and the grated potatoes. Add the dried dill, sea salt and black pepper. Bring to a boil then reduce to simmer and cook until the potatoes are tender, about 10 minutes.

step 3

In another large pot or a dutch oven set over a medium-low heat, add the butter and when it has melted stir in the flour and cook the mixture stirring it until the flour is just beginning to color lightly. Do not brown. Slowly whisk the milk and cream into the flour mixture and cook until thickened.

step 4

Stir in the potato mixture and the clams, simmer on low for about 5 minutes. Ladle the chowder into bowls and garnish with the chopped bacon and dill. Serve with the puff pastry dilly crackers.

step 5

step 6

You will need 2 baking sheets, one to bake the crackers on and one to stack on top of the crackers while they bake.

step 7

Cut 2 pieces of parchment paper to fit baking sheets.

step 8

Place the parchment paper on a work surface and sprinkle with flour; unroll the sheet of puff pastry onto the parchment paper. Roll the pastry out to the size of the parchment paper.

step 9

In a small dish mix the egg and water together as an egg-wash and brush onto the puff pastry. Sprinkle with the dried dill and salt. With a sharp knife, cut the pastry into squares, being careful not to cut the parchment paper.

step 10

Carefully, slide the parchment paper with the cut pastry onto one of the baking sheets, place the second piece of parchment paper on top of the pastry and place the second baking sheet on top of the parchment paper. This will keep the puff pastry flat and bake into crisp crackers.

step 11

Transfer the set of baking sheets to the middle rack of the oven and bake for 25-30 minutes. Remove from the oven and allow to cool on a wire rack.

step 12

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Clam Chowder Recipe

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Ingredients for Clam Chowder Recipe

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