This week I decided to take on the challenge of making a homemade soup. I never made soup from scratch before. I wanted to make a tasty soup that my entire family could enjoy. This week started off cold, so I decided to take on the challenge of making one of my favorite chowders. I MADE CLAM CHOWDER!
I was really scared to make this soup also because it contained so many ingredients that I was not familiar with when I cook. I was also afraid I would not be able to find some of the ingredients I needed, but I decided I would just use the best substitute I could find.
The clam bouillon was extremely difficult to find, so I used a chicken bouillon instead.. This would be an ingredient you would have to buy online which I would highly recommend using. Another ingredient I had difficulty finding was Dry Sherry cooking wine so instead, I used a dry wine like chardonnay which gave the chowder more flavor.
To top off the chowder I added some parsley and bacon bits on top but you can use whatever topping you like.
Any type of chowder should have a side to go with it so I decided to make cheddar cheese biscuits. The biscuits turned out amazing and were great to dip in the chowder.
This recipe did take some time to make but the end result will make you want more.
Please comment below and tell me what you think. We would love to hear about some of your favorite recipes.
New England Clam Chowder Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
(3) 6.5 oz. cans chopped/minced clams in clam juice
(8) ounces clam juice
(6) thick center-cut bacon strips (chopped)
(1) tablespoon butter
(2) stalks celery (finely chopped)
(1) large onion (chopped)
(1 ¼ pound) russet potatoes (peeled and diced into cubes) (3 ½ cups)
(3-5 ) garlic cloves (Minced)
(1/4) teaspoon red pepper flakes (optional)
(1/3) cup all-purpose flour
(2) teaspoons clam base
(2) bay leaves
(1/2) teaspoon each dried parsley (dried oregano, salt)
(1/4) teaspoon each dried thyme (pepper)
(1 cup) heavy cream
Garnishes (optional)
Oyster Crackers
Fresh Parsley
Instructions:
1. Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
2. In the oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel-lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
3. Increase heat to medium-high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using), and sauté for 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves, and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
4. Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in 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.
5. Top individual servings with reserved bacon, oyster crackers, fresh parsley, or scallions if desired
Cheddar Cheese Biscuits
Prep Time: 8 minutes
Cook Time: 12 minutes
Ingredients:
(2) cups of Buttermilk
(2) teaspoons of baking powder
(1) teaspoon granulated sugar
(3/4) teaspoon salt
(1/2) teaspoon garlic powder
(1/4) teaspoon cayenne pepper
(4) ounces sharp cheddar cheese (shredded) (about 1 cup shredded)
(1) cup buttermilk, cold
(1/2) cup unsalted butter, melted and cooled for 5 minutes
For Topping:
(2) tablespoons melted butter
(1/2) teaspoon garlic powder
(1/4) teaspoon dry parsley
Instructions:
1. Preheat oven to 450 degrees.
2. In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne pepper. Stir in the cheddar cheese and set aside.
3. In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
4. Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry. Do not overmix.
5. Grease a ¼ cup and scoop out the dough with it. Place on the baking sheet, leaving slightly more than an inch between each.
6. Bake for about 12 minutes, until they are golden brown.
7. While the biscuits are in the oven, mix 2 tablespoons of melted butter, garlic powder, and parsley. Brush the biscuits with this mixture right when they come out of the oven. ENJOY!
Signed,
Cooking with Mariah