New England Clam Chowder
User Reviews
5
4 reviews
Excellent
New England Clam Chowder
Report
The best New England Clam Chowder recipe is thick, creamy and full of flavorful clams, tender potatoes and rich, smoky bacon!
Share:
Ingredients
- 6 lices Bacon diced
- 4 tablespoons butter or more or less, as needed
- ½ cup onion finely chopped
- ½ cup all-purpose flour
- 4 (6.5 oz) clam canned chopped, or substitute with 2 cups fresh shucked clams and 2 cups clam juice
- 2 potato medium russet; peeled and cubed
- 1 ½ cups half-and-half or heavy cream, at room temperature
- 1 ½ cups milk whole, at room temperature
- salt to taste
- black pepper to taste
- saltine crackers Optional, for serving; parsley chopped
- parsley Optional, for serving; parsley chopped
Instructions
- In a large pot over medium-high heat, cook bacon until crisp and brown (stirring often). Use a slotted spoon to remove bacon; leave the drippings in the pot. You should have about ¼ cup of drippings and will need a total of ½ cup of fat in the pot. Add the butter to equal ½ cup (you will need about 4 tablespoons of butter with the drippings to total ½ cup). If you have more or less drippings from the bacon, you can adjust the amount of butter that you use accordingly.
- Melt butter in the pot with the drippings over medium heat. Add onion; cook until softened and translucent. Add flour and cook for 1 minute, stirring constantly. Drain clams, reserving the liquid in a large measuring cup. Add enough water to the clam juice to equal 2 cups. Slowly stir the liquid into the pot. Add potatoes; bring to a boil. Once the liquid boils, reduce the heat to low; cover, and simmer for about 20 minutes (or until the potatoes are tender), stirring regularly. Be sure to stir frequently and scrape the bottom of the pot to prevent scorching. The mixture will be very thick, which is good, but if it becomes too thick for you to easily stir it, you can add more water to thin it slightly.
- Once the potatoes are fork-tender, stir in clams, half-and-half and milk. Warm over low heat, being careful not to let the soup boil. Taste and season with salt and pepper, as necessary. Garnish with the cooked, chopped bacon.
Notes
- New England Clam Chowder Recipe without Bacon: If you prefer a chowder made without bacon, you can omit the bacon and just use 1/2 cup of butter instead.
- How to store Clam Chowder: Properly stored in an airtight container, the New England Clam Chowder will last in the refrigerator for 3-4 days.
- To reheat New England Clam Chowder: Place the chowder in a pot and warm over a low flame, just until heated through. Be careful not to let the chowder boil.
- I do not recommend freezing this chowder, as the milk and cream have a tendency to "break" or separate when thawed.
Nutrition Information
Show Details
Serving
1cup
Calories
288kcal
(14%)
Carbohydrates
21g
(7%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
50mg
(17%)
Sodium
252mg
(11%)
Potassium
397mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
435IU
(9%)
Vitamin C
4mg
(4%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups (approximately)
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 288kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 252mg | 11% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
