Creamy New England Clam Chowder
Flavors Used:
Today was my first time making New England Clam Chowder, my friends, and with a trip to Boston coming up, I had to see how my version stacked up. This chowder is loaded with tender potatoes, canned clams, and fresh baby clams in a rich, creamy broth made with cream cheese and extra-sharp white cheddar. Dan-O’s SPG Tri-O brings the savory salt, pepper, and garlic flavor, while Dan-O’s SEA-Soning Seasoning adds that bold coastal goodness. For a first attempt, I’d say it turned out pretty DAN-O-MYTE!
Ingredients
- 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic)
- 2 tbsp Dan-O’s SEA-Soning Seasoning
- ½ stick butter
- 1 small onion, finely diced
- 3 celery stalks, finely diced
- 2 cups heavy cream
- 1 block (8 oz) cream cheese
- 3½ lb russet potatoes, peeled and finely diced
- 2 (32-oz) cartons seafood stock
- 1 bag (6 oz) extra-sharp triple white cheddar cheese, shredded
- 3 heaping tbsp cornstarch
- About 1 cup water
- 2 (6.5-oz) cans chopped clams
- 4 oz clam juice
- 1 lb fresh baby clams in shells
Preparation Instructions
- Cook the Onion and Celery: Melt the butter in a large soup pot over medium heat. Add the diced onion and celery, followed by Dan-O’s SPG Tri-O and Dan-O’s SEA-Soning Seasoning. Stir everything together and allow the vegetables to cook down for about 2-3 minutes, reducing the heat as needed to prevent them from burning.
- Make the Creamy Base: Pour in the heavy cream and add the cream cheese. Reduce the heat to low and cook, stirring occasionally, until the cream cheese softens and completely melts into the cream.
- Add the Potatoes and Stock: Add the diced potatoes to the pot, then pour in the seafood stock. Cover the pot and bring the chowder to a boil to help retain the moisture.
- Simmer the Potatoes: Once boiling, remove the lid and reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are tender and their edges are beginning to break down slightly.
- Add the Cheese: Stir in the shredded extra-sharp triple white cheddar cheese. Continue stirring until the cheese has completely melted into the chowder.
- Thicken the Chowder: Combine the cornstarch and water in a small bowl, stirring until the cornstarch is dissolved and no lumps remain. Slowly pour the slurry into the chowder, adding only as much as needed, and stir until the broth thickens.
- Add the Canned Clams: Stir the canned chopped clams into the chowder. Taste the broth, then add the clam juice and stir until everything is combined.
- Bring the Chowder Back to a Boil: Bring the chowder back to a boil and allow it to cook for about 1 minute.
- Cook the Fresh Clams: Add the fresh baby clams to the pot. Cook just until the shells begin to open, then turn off the heat and allow the remaining clams to finish opening in the hot chowder.
Serve: Serve the Creamy New England Clam Chowder hot, making sure each bowl gets plenty of potatoes, creamy broth, and clams. Yum Yum Get Ya Sum!
Comments