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Before you jump to New England Clam Chowder recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.
A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Natural living is definitely something we can all do, without difficulty. A lot of it truly is basically using common sense.
We hope you got benefit from reading it, now let’s go back to new england clam chowder recipe. You can cook new england clam chowder using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook New England Clam Chowder:
- Provide 4 slices bacon
- You need 2 Tbsp butter
- Use 2 celery ribs
- Provide 1 large carrot
- You need 2 leeks, white and light green
- You need 2 russet potatoes
- Use 1 ear sweet corn
- Use 2 (8 oz) bottles clam juice
- You need 3 (6.5 oz) cans chopped clams
- You need 3 Tbsp flour
- Prepare 1 cup heavy cream
- Use 1 tsp chopped fresh thyme
- You need 2 Tbsp chopped fresh parsley
- Use 2 bay leaves
- Get to taste black pepper, cayenne pepper and salt
Steps to make New England Clam Chowder:
- Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.
- Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.
- Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.
- To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.
- Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.
- Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.
- When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.
- Serve with reserved bacon for garnish. Enjoy!
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