New England Clam Chowder
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5.0
3 reviews
Excellent
New England Clam Chowder
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The best, creamy New England clam chowder recipe uses tender potatoes, bacon, and plenty of cooked clams in a rich, creamy broth with a slightly smoky flavor. It's what we call comfort in a bowl!
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Ingredients
- 6 slices Bacon diced into small pieces
- 2 tablespoons butter
- ¾ cup carrot sliced, about 2 large carrots
- ¾ cup celery diced, about 2 stalks)
- ¾ cup onion finely diced
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme minced
- 2 cloves garlic minced
- 2 cups chicken broth unsalted
- 2 cups potato diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 13 ounces chopped clams (2) 6.5 ounce cans
- 1 cup heavy cream
- 2 tablespoon chopped fresh parsley for garnish
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Instructions
- Add the bacon to a large Dutch oven (or soup pot) and cook over medium-high heat until crispy, stirring oftten.
- Remove the bacon with a slotted spoon or fork and place it on a plate lined with paper towels.
- Add the butter to the bacon drippings in the pot and let it melt.
- Then add the carrots, celery and onions and cook for 5-7 minutes until they are tender.
- Sprinkle in the flour, garlic and thyme. Stir to coat the vegetables with the flour and cook for another minute or two.
- Add in the chicken broth and deglaze the pan by scraping the bottom of the pot with a wooden spoon.
- Then add in the diced potatoes, salt, pepper and the bay leaf.
- Add both cans of clams along with the clam juice and simmer for 15 minutes or until the potatoes are fork tender.
- Lastly, stir in the heavy cream and cook for an additional 5 minutes, stirring often.
- Garnish with the cooked bacon crumbles and fresh parsley, if desired.
Notes
- Swap the butter with olive oil or other favorite oil.
- Flour helps thicken the soup.
- Use seafood stock or vegetable stock instead of chicken stock.
- I use russet potatoes but you can use red potatoes or Yukon gold as well.
- I use Bar Harbor Chopped Clams. Feel free to use fresh clams if you'd like but add ½ cup of clam juice.
- Use full fat milk or coconut milk instead of heavy cream.
- Store leftovers in an airtight container for up to 3-4 days.
Nutrition Information
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Serving
1serving
Calories
558kcal
(28%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
108mg
(36%)
Sodium
653mg
(27%)
Potassium
864mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5227IU
(105%)
Vitamin C
27mg
(30%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 558kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 653mg | 27% |
| Potassium | 864mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5227IU | 105% |
| Vitamin C | 27mg | 30% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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