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My father’s love for seafood was well-known amongst family and friends, and I’m certain it is because of him that it is the only form of protein I still eat. His favorite dish was shrimp scampi closely followed by cioppino and clam chowder, and he’d often make these dishes on weekends when there was sufficient time to get creative. While many of the seafood dishes he created were elaborate and time-intensive, New England-style clam chowder was an easy dish we often enjoyed in the winter.
If you’re a seafood connoisseur, you likely know that there are two different types of clam chowder…New England and Manhattan. A matter of personal preference, New England Clam Chowder was a staple in our home or when we dined out at seafood restaurants in our city. This rich, creamy chowder is often made with potatoes, onion, celery, and clams and features a milk or cream base. While we definitely have nothing to complain about when it comes to the weather, it’s been cold and drizzly this week and all I was craving was a bowl of hot clam chowder.
Traditionally, clam chowder is made with real clams, but I decided to explore a time-saving option by using Bar Harbor’s Chopped Clams. This particular brand stood out to me since their seafood is hand-sorted, hand-packed, and all-natural, free from artificial preservatives or MSG.
Additionally, I opted for leeks in place of onions because the flavors of this soup remind me of a potato leek soup with a seafood component and I absolutely love the mild, sweeter flavor of this vegetable. I also added a touch of Sauvignon Blanc which compliments and enhances the flavor of seafood dishes nicely.
- 1 Tbs unsalted butter
- 2 leeks chopped
- 2 cloves of garlic chopped
- 2 stalks of celery chopped
- 4 potatoes cubed
- 1/2 cup Sauvignon Blanc
- 2 cans of Bar Harbor Chopped Clams
- 1 bay leaf
- 2 cups half and half
- 3 Tbs flour
- Salt and pepper to taste
- Fresh chives or parsley and oyster crackers for garnish
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Sauté leeks, garlic and celery in butter until soft (do not brown)
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Add potatoes and wine and cook until soft
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Drain clams and reserve juice
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Add enough water to the clam juice to equal 2 1/2 cups of liquid
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Add clam broth and bay leaf
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Simmer for approximately 15 minutes, ensuring potatoes are soft
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Combine 1/2 cup half and half with flour
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Stir in half and half and clams
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Add salt and pepper to taste
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Simmer until soup is thickened and heated throughout
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Garnish with fresh parsley
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Serve with oyster crackers
Rich, creamy and slightly indulgent, this New England Clam Chowder is ideal for cold winter days. The recipe itself is easy to prepare and I found that using Bar Harbor’s Chopped Clams didn’t significantly alter the flavor of this soup. Since this is a cream-based soup, one tip I have used in the past is to place about one-third of the soup in a food processor and puree it until smooth. Add this mixture back into the main pot where the soup is cooking to give your soup a creamier texture while cutting back on the cream or half-and-half used in the recipe.
Looking for a gluten-free alternative? Simply omit the flour and use heavy cream in place of half-and-half if you don’t find the texture to be thick and creamy enough for you.
Looking for additional Winter Recipes? Check out these inspired ideas from my fellow Walmart Moms:
Trinidadian Style Stewed Lentils
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