New England Clam Chowder Recipe | Chef Jean Pierre

Name: New England Clam Chowder Recipe | Chef Jean Pierre
Ingredients: 100 Very Small Little Neck Clams; 2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil; 2 Shallots minced; 6 to 9 cloves of Garlic NOT chopped; 3 to 4 sprigs Fresh Thyme; 2 to 3 cups Chardonnay; 1 tablespoon Extra Virgin Olive Oil; ½ pound Bacon diced; 1 large Onion diced; 1 ½ cups Celery small dice; 1 ½ cups Carrots small dice; 1 red Bell Pepper small dice; 1/4 teaspoon Dried Red Chili Flakes; 1 ½ to 2 cups Russet Potatoes cut into ¼ inches cubes; 6 Garlic Cloves minced; 1 cup Tomatoes chopped; 4 ounces Sweet Butter; ¾ cup Flour; 2½ cup Milk; 1 cup Heavy Cream; 3 cups Chicken or Vegetable Stock; 1 tablespoon Dill chopped; ¼ cup Harvey’s Bristol Cream; Salt and Pepper to taste

"If you're a seafood lover craving comfort food or something delicious and hearty, this New England Clam Chowder Recipe is the perfect choice...."

INGREDIENTS

•

100 Very Small Little Neck Clams

•

2 tablespoons Garlic Olive Oil or Extra Virgin Olive Oil

•

2 Shallots minced

•

6 to 9 cloves of Garlic NOT chopped

•

3 to 4 sprigs Fresh Thyme

•

2 to 3 cups Chardonnay

•

1 tablespoon Extra Virgin Olive Oil

•

½ pound Bacon diced

•

1 large Onion diced

•

1 ½ cups Celery small dice

•

1 ½ cups Carrots small dice

•

1 red Bell Pepper small dice

•

1/4 teaspoon Dried Red Chili Flakes

•

1 ½ to 2 cups Russet Potatoes cut into ¼ inches cubes

•

6 Garlic Cloves minced

•

1 cup Tomatoes chopped

•

4 ounces Sweet Butter

•

¾ cup Flour

•

2½ cup Milk

•

1 cup Heavy Cream

•

3 cups Chicken or Vegetable Stock

•

1 tablespoon Dill chopped

•

¼ cup Harvey’s Bristol Cream

•

Salt and Pepper to taste

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes