Introduction
Welcome to our delightful New England Clam and Corn Chowder with Herbs. This hearty soup combines the rich flavors of clams, sweet corn, and aromatic herbs in a creamy blend that captures the essence of New England cuisine.
Tips for this recipe
To achieve the perfect consistency and taste, it’s important to cook bacon until crisp before removing from the pot. Use fresh herbs at their peak of flavor, as they are pivotal in enhancing the overall dish.
ited ingredients
- 6 thick bacon slices, cut crosswise into 1/2-inch pieces
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon crushed dried rosemary
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
- 3 6 1/2-ounce cans chopped clams in juice
- 1 8 3/4-ounce can corn kernels, drained
- Chopped fresh parsley
Adviced equipment
To prepare this chowder efficiently and with ease, consider the following recommended kitchen tools:
- Stainless Steel Stock Pot
- Immersion Blender
- Slotted Spoon
- Measuring Cups and Spoons
- Can Opener (for canned corn)
- High-Speed Blender
- Heavy-Duty Mixer with Pasta Hole Attachment
- Food Processor with S-Cutter Blade
- Digital Scale
- Collapsible Food Storage Bag
History of the recipe
The New England Clam and Corn Chowder with Herbs has its roots in the coastal culinary traditions of Massachusetts. This chowder pays homage to the bountiful seafood harvests, specifically clams that are abundant along the Atlantic Ocean’s shores. The recipe evolved over generations as families sought hearty and flavorful ways to incorporate local ingredients into their meals.
Fun facts about this recipe
Clam Chowder has been a staple in New England for centuries, often linked to the fishing communities. The combination of clams and corn is not traditional, but it adds a delightful twist that balances the richness of the clams with the sweetness of the corn.