How to make Creamy New England Clam Chowder for beginners

Creamy New England Clam Chowder - . Today I am sharing this Creamy New England Clam Chowder! A quick and easy dinner that is ready in under 40 minutes!

You can cook Creamy New England Clam Chowder with 11 Ingredients and 10 steps. See the following guide!

1. 2 tbsp unsalted butter.
2. 2 piece thick cut bacon, finely diced.
3. 1 cup diced onion.
4. 1 clove garlic, minced.
5. 3 tbsp all-purpose flour.
6. 2 cup bottled clam juice.
7. 2 can minced clams (6 1/2 ounce cans) in juice. Reserve liquid.
8. 3 medium potatoes, peeled and diced into medium chunks.
9. 1/3 cup heavy cream.
10. kosher salt.
11. ground black pepper.

1. Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft..
2. Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do..
3. Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste..
4. Strain the clams in a fine mesh strainer over a bowl to reserve the liquid..
5. Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously..
6. Bring to a boil and whisking until smooth, thickened and creamy. Make sure you scrape the bottom good so it doesn't scorch..
7. Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down..
8. When simmering, cook until potatoes are tender. When tender, add the clams and heavy cream..
9. Season with salt and pepper to taste. Can also sprinkle top with chives. It is good and looks pretty if you like. Also parsley is good..
10. Serve with oyster crackers, regular crackers or toasted French bread..