This week we each tried a different Clam Chowder recipe. These are New England Clam Chowder Recipes.
Chef Karen: I patterned my recipe after Anne Burrell’s New England Clam Chowder recipe from the Food Network website. I made several changes to it as I went along.
I used canned clams – probably a no-no but the only choice I had at this point. Here is the recipe:
I can clams – chopped in clam juice
I large onion – chopped
6 pieces of bacon – cut into pieces
1.5 pounds of potatoes – cut into bite-size pieces
1.5 C whole milk
1.5 C heavy cream
1T corn starch
1 bunch of thyme
salt and pepper to taste
Drain the clams reserving the juice. Put 1 T of olive oil in the bottom of a large pot. When heated, add the bacon and cook until crispy. Add the onion and cook until transparent. Add the potatoes (I would cut back on the potatoes. I feel it was too many.) cook for about 5 minutes.
Whisk the corn starch into the reserved clam juice. Add to the pot and stir well. Add the milk and cream and bring to a boil. Stir in the clams. Add the thyme for about 5 minutes and then remove. Cook the chowder 15 minutes or until the potatoes are done. Add salt and pepper as desired. Enjoy!
Chef Jonathan: I used a variation of Chef Irvine’s New England Clam Chowder recipe. This chowder has potatoes, onion, bacon, and my favourite ingredient: butter, and lots of it! I added canned baby clams, and my own seasonings. I also added half and half cream (you can use whipping), to thicken the chowder, and it also gives it a nice creamy taste. I like this recipe, it is very chunky, hearty, and perfect for a cold wintery day. This chowder is also perfect served with crackers or a nice thick bread. Enjoy!