New England Clam Chowder

[@sic-n-tiredtired4273]

Looks good, if you soak your clams in ice water and corn starch for 1hr. they will purge all of the sand out and be more tender as well.

[@Sold-on-Flavor]

I love learning new tips, how much cornstarch do you add to the bowl?

[@sic-n-tiredtired4273]

@Sold-on-Flavor usually a couple Tbsp. Will do it. You'll never skip the process after trying it. Keep on cooking and we'll keep watching.

[@Sold-on-Flavor]

@@sic-n-tiredtired4273 thank you!

[@sic-n-tiredtired4273]

@Sold-on-Flavor 👍

[@poptography]

Nice Chowdah!!!

[@Sold-on-Flavor]

I hope you give it a chance.

[@Sold-on-Flavor]

Clean your clams, wash with cold water and a clean brush or abrasive pad Clam Juice/Steam Clams • 1 Shallot - diced • 6 cloves of Garlic - diced • Fresh Thyme • 1 bottle of White Wine I did 4 dozen littlenecks, you could easily double that amount. Once the wine is boiling, place the clams in a covered container, cook approximately 5-8 minutes. Once the pop all the way open remove, if they do not open discard. Chowder • Olive Oil • ½ lb Bacon - diced • 2 Large Onions - diced • 5 Ribs Celery - diced • 2 Cloves Garlic • 1 Red Pepper • 2 cups of potatoes • 1 cup Chicken Broth Rue • ½ pound of Butter • 1 cup Flour • 4 cups Half and Half • Sale & Pepper to taste Incorporate the rue, start to add the rue slowly, simmer for 15 minutes, begin the add the clam juice. Once the potatoes are fork tender, the clams may be added. Toggle between adding cream and chicken stock to get the correct consistency.

[@jarmen49]

Adding tomato is NOT New England clam chowder but Manhattan clam chowder.

[@Sold-on-Flavor]

Thank you for your comment! While I understand your perspective, I respectfully disagree. Many prominent chefs include diced tomatoes in their New England clam chowder recipes. Interestingly, the original clam chowder didn’t even use milk or cream! While Manhattan clam chowder is indeed tomato-based, the key distinction is often the absence of cream. The goal of my channel is to encourage people to explore and create dishes they truly enjoy. Substitutions and personal touches are always welcome here!

[@jadams1722]

It’s potato soup with clams

[@jadams1722]

Anyone who adds ingredients for color is NOT a good chef.

[@Sold-on-Flavor]

Really, chefs don't add color for presentation....lol