Anyone have a good new England chowder recipe?

Restaurant depot, Costco or online.

The red or the white?

In my opinion, NY style chowder is red, with tomatoes. NE style chowder is white with cream.

I buy my clams at Kroger, Whole Foods, Fresh Market, etc. If they don't have fresh or frozen clams, I buy canned clams, which work fine.

This chowder is also good, with Chicken, Lobster, Cod, Scallops, Shrimp, or Haddock.

New England Clam Chowder

6 slices thick sliced bacon
2 Tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch pieces
2 cloves fresh garlic, minced
1/2 Tsp Thyme
1 Bay leaf
3 medium- Large Irish (red) Potatoes, peeled and cut into 3/4 inch pieces
2 (8 ounce jars) of clam juice
3 cups Fish Stock or Chicken Stock
Sometimes, I will add a tablespoon or two of Better than Bouillon Seafood (Lobster) paste, especially if I use chicken stock
salt, pepper,
2 ears Yellow corn – Remove silks, cut corn off the cob with sharp knife and set aside. (may omit if you like)
1 1/2 to 2 pounds Clams, cut into pieces (may substitute Cod, Haddock, shrimp, scallops, etc.), frozen or canned clams are fine, but fresh is better.
1 1/2 cups heavy cream
2 Tablespoons fresh parsley chopped

Directions:

In a heavy pot, fry bacon until crisp. Remove the cooked bacon and drain on paper towel.

Reduce heat to medium and add butter to bacon fat. Add onions, thyme and bay leaf and cook until onions are tender (but not browned).

Add garlic just as onions become tender and cook for 2 minutes, then add the stock and potatoes.

Cover the pot and cook until potatoes are just done. Do not overcook the potatoes. They need to be done at this point, but still have good consistency and not be “mushy” when chowder is completed.

If you like, you can remove them and add back after clams are cooked. If using corn, add it now.

To make the chowder thicker, Microwave three or four pieces (less than 1/4 cup) of the potatoes for two minutes (in a covered bowl) and mash them up to a buttery creamy consistency with a little melted butter in a small bowl. Then add these to the chowder (if needed) when the corn is added. This potato starchy mixture will thicken your chowder. Add as needed to reach your desired level of thickness. I like mine medium thick and the potato mixture (and the cream, added later) will achieve this.

Reduce the heat to low, and season with salt and pepper. Be certain the chowder is salty enough, because the clams will take up some of the salt.

Avoid stirring the pot after the clams are added, so make certain the seasoning is to taste (salt and pepper level) before adding the clams, or seafood. Remove the bay leaf and add the clams.

Cook at a low simmer until the clams are done. The slower the clams cook, the better chowder you will have. When the clams are cooked, add the potatoes back to the pot and slowly add the cream. Stir the pot as little as possible when adding the cream.

Turn off the heat and let the chowder sit for thirty minutes for the flavors to mingle. Break up bacon and set aside. Gently reheat the chowder (if needed) just before serving. Try to do this with minimal stirring to keep the potatoes from breaking up.

Serve with buttered toasted crusty bread to use for soaking up the liquid. Add some of the bacon chips and a little Parsley sprinkled on top of the dished chowder.

quote:

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"In my opinion, NY style chowder is red, with tomatoes. NE style chowder is white with cream."

Not your opinion...fact

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The proper name is Manhattan Clam Chowder that is tomato based, ergo, red.