Simple Way to Make Eric Ripert New England Clam Chowder

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, new england clam chowder. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

New England Clam Chowder is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. New England Clam Chowder is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook new england clam chowder using 20 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make New England Clam Chowder:

1. Get (2) 10 oz. Cans of whole baby clams (in clam juice)
2. Take (4) Cups clam juice
3. Prepare (6) Strips "Center Cut" bacon, chopped
4. Get (1) Tbsp. salted butter
5. Get (1) Large onion, chopped
6. Take (2) Stalks celery
7. Take (2) Russet potatoes (do not substitute). Peeled and diced into 3/4-1 inch cubes
8. Get (6) Garlic cloves, minced
9. Take (1/8) Tsp red pepper flakes
10. Prepare (1/3) Cup all purpose flour
11. Get (2) Cups low sodium chicken broth
12. Prepare (2) Tsp chicken bouillon
13. Make ready (1/4) Tsp dried thyme
14. Take (3) Bay leafs
15. Get (1/8) Tsp white or black pepper. Personal preference
16. Make ready (1/2) Tsp dried parsley
17. Prepare (1/2) Tsp dried oregano
18. Get (1) Cup half and half
19. Make ready Oyster Crackers (garnish)
20. Take Fresh chopped parsley (garnish)

Instructions to make New England Clam Chowder:

1. In a pan, cook pre-chopped bacon over medium heat until fat is rendered and slightly brown. Remove bacon to a paper lined plate to soak up grease. Add the chopped bacon and drippings to a large pot. Melt in 1 Tbsp. butter over medium heat.
2. Increase heat to medium high and add celery and onion. Sauté for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer on low, uncovered, for 15-20 minutes or until potatoes are very tender but not mushy.
3. Discard bay leaves. Stir in heavy cream and bring to a simmer to heat through. Remove from heat and stir in drained clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
4. Top individual servings with oyster crackers and fresh chopped parsley if desired.

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