BEST New England Clam Chowder Out There! - My Secret Ingredients! - Show 98

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Start by gathering all the ingredients needed for the clam chowder.

Open and pour the juice from the canned clams into a bowl, reserving the clams for later.

Dice 3 slices of bacon and cook them in a pot until golden (not crispy).

Add 2 tablespoons of butter to the pot with the bacon.

Grate 1 large Vidalia onion and 2 stalks of celery, then add them to the pot.

Cook the bacon, onion, and celery on medium-low heat until the vegetables are soft, stirring occasionally.

Add 5 medium Yukon potatoes, diced into uniform pieces, to the pot.

Tie a rosemary sprig with string and add it to the pot for flavor.

Pour in 1/4 cup of cream sherry to deglaze the pot, swirling it around to incorporate the flavors.

Add the reserved clam broth from the cans and the broth from the 5 bottles, making sure to shake the bottles before pouring.

Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Once the potatoes are tender, add 3 cups of heavy whipping cream to the pot and stir.

Allow the chowder to simmer gently to thicken, being careful not to boil it to prevent the cream from breaking.

Remove the rosemary bundle and any bay leaves before serving.

Serve hot with Tabasco sauce and oyster crackers on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens