Clam Chowder
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5.0
36 reviews
Excellent
Clam Chowder
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Creamy, delicious New England Clam Chowder full of onions, bacon and clams. Each bite is packed full of flavor!
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Ingredients
- 4 cups water
- 2 chicken bouillon cubes
- 5 medium Yukon Gold potatoes unpeeled, diced (about 1 ½ pounds)
- 2 cans chopped clams with their juice 6.5 oz each
- 4 lices Bacon chopped
- ¾ cup chopped yellow onion
- 3 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk
- salt and pepper to taste
- 2 Tablespoons Chopped parsley for garnish optional
- Crusty bread for serving
Instructions
- In a large pot or Dutch oven, bring water and bouillon cubes to a boil. Add diced potatoes and cook for about 10 minutes until fork tender. Drain and set potatoes aside. Rinse and dry the pot for the next step.
- Over medium heat, add bacon and onions to the pot, cook until bacon is crispy, and onions are translucent, about 8 minutes.
- Add the butter to the pot. Once it is melted add the flour, stirring constantly, until smooth, about 2-3 minutes. Add the milk one cup at a time, thoroughly stirring until incorporated. Allow liquid to come to a boil until thick and bubbly, and then reduce the heat to a simmer.
- Add potatoes and clams with their liquid to the pot. Add salt and pepper to taste. Serve and enjoy!
Notes
- Ingredient Tip: For a twist on this soup, try adding smoked salmon instead of bacon. It’s so good! If you try it, wait to add the chopped smoked salmon until the end – it’s already cooked, so it just needs to warm up before serving the soup.
- Cooking Tip: To save on dishes, I like to use one pot but it does take a little longer to make the soup this way. To speed things up, boil the potatoes in one pot and, while they’re cooking, cook the bacon and onions in a separate pot – it will save about ten minutes.
- Make-Ahead Tip: If you want to split up the work, boil the potatoes in advance and then keep them in the refrigerator until you’re ready to make the soup.
- Garnish Tip: Chopped fresh parsley or sliced chives add a pop of color and fresh flavor. For some crunch, top your yummy clam chowder with some oyster crackers.
- The New England version, like I’m sharing today, is a creamy white soup. The Manhattan version is made with a tomato-based broth that isn’t creamy.
- You will want to use waxier potatoes that will hold their shape once they are boiled. Yukon gold or red potatoes are great. You can use russet potatoes, but I recommend peeling them first and be careful to not overcook them because they can get mushy.
- If you want a richer soup, you can use half and half instead of whole milk. As far as heavy cream, I would use milk to make the soup and then add a few splashes of heavy cream at the end just to add a little more creaminess.
- I haven’t made it with fresh clams because canned clams are so much easier. Without testing it first, I can’t say how you will need to prep and cook fresh clams for this recipe.
- The leftovers will keep well in the refrigerator for up to four days.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
559mg
(23%)
Potassium
887mg
(25%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
475IU
(10%)
Vitamin C
29mg
(32%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 559mg | 23% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 29mg | 32% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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