This winter has been a cold one and there’s nothing more satisfying then eating homemade clam chowder. Of course you can have it year-round, but in these winter months there is no better comfort food!
It takes about 1.5 hours to make and it is totally worth it! It’s almost decadent how deliciously satisfying it is. And don’t forget to throw in the oyster crackers. My favorite are Westminster but you can also season them yourself. I usually like to pair my chowder with a nice bottle of Pinot noir – one of my favorites is the Reserve Pinot Noir from Angeline Vineyards.
There’s a great recipe for classic New England clam chowder from Epicurious. Here’s a list of the ingredients:
8 pounds cherrystone clams, scrubbed (or little necks work to)
1 tablespoon unsalted butter
8 ounces bacon, cut into 1/2″ pieces
2 celery stalks, minced
1 large onion, minced
1 garlic clove, minced
2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2″ pieces
1 tablespoon chopped fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 cups heavy cream
Kosher salt, freshly ground pepper
1 freshly ground pepper
Chopped fresh chives
Oyster crackers or Vermont Common Crackers
If you can’t find the time to make it yourself, you can always go to Ed’s Chowder house. It’s located in New York City so you’ll have to travel to get there. But I promise you it’s worth the trip!
Share your favorite clam chowder recipe with us! Happy eating!
