The Perfect New England Clam Chowder Recipe… That happens to be light and healthy!
Warm steamy clams with aromatic leeks, fennel and tarragon add a fresh flair to this Perfect New England Clam Chowder Recipe!
Hearty and satisfying, it will certainly chase your chills away.
Buttery baby clams and tender potatoes bathed in gentle soothing herb infused cream sauce make a Perfect New England Clam Chowder Recipe.
There are many versions of this classic soup, some quite heavy and fatty. I have decided to make my Perfect New England Clam Chowder Recipe a bit lighter.
Pork fat is replaced with butter, and heavy cream is replace with half and half, and the thick floury paste of roux is replaced by a light corn starch slurry.
Although shy of those fats, it still brims with rich delicious flavors and I wouldn’t exactly call it low-calorie. You won’t be forced to take a nap after you eat this clam chowder, unless of course, you just want to.
Once you have experienced the ease of making this Perfect New England Clam Chowder Recipe and have enjoyed the notable fresh flavors of the dish, you won’t want to settle for anything but homemade again.
It is definitely worth the effort to make your own soups and stews. There are no more cans of soup or even bags of dry soup mix in my cupboard, even the gourmet kinds. They are just a disappointment to my family compared to home made.
Go ahead, make your own clam chowder. You can do it!
Just think of all of those artificial flavors, colors and preservatives you won’t be ingesting even if your clams are canned.
The added bonus is fresh vegetables and fresh ingredients in your diet. I feel healthier already, don’t you?
Enjoy your Perfect New England Clam Chowder Recipe as is or garnish with fennel leaves, tarragon and a sprinkle of those cute little oyster crackers.
Perfect New England Clam Chowder Recipe
- 1 cup diced leek, white and green
- 1 cup diced fennel (bulb, stalk and leaves)
- 1 pound diced potatoes, peeled if thick-skinned (3 1/2 cups)
- 20 ounces canned baby clams, (save clam juice) or 20 ounces fresh shelled clams
- 8 ounces clam juice (1 bottle)
- 1 cup white wine
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh chopped tarragon
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 2 1/2 cups half & half
- 3 tablespoons corn starch
- Oyster crackers for topping, optional
Clean the leeks well after chopping; sometimes they are sandy. In a 4-quart pot, warm the butter and oil over medium heat. Sauté the leeks and fennel in butter and olive oil until soft, about 5 minutes.
- Add the potatoes, bay leaf, lemon pepper, salt, tarragon, clam juice and wine. Bring to a slow boil, simmer for approximately 20 minutes until the potatoes are fork tender.
- Gently mix in the clams and half & half. Bring to a simmer.
Mix the cornstarch with 1/4 cup cool water to form a slurry. Slowly pour a little of the slurry into the simmering chowder, stirring constantly, to thicken the soup. Add just a little at a time until your desired thickness is reached. Do not use it all, if not needed. Serve warm!