New England Clam Chowder

Name: New England Clam Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 6 serving
Ingredients: 10 slices Bacon; 1 cup diced onion; 1 cup diced celery; 1 1/2 tablespoons minced garlic; 3 cups small cubed Russet potatoes; two 236 ml bottles clam juice; 2 cups chicken broth; 1/2 teaspoon dried thyme; one bay leaf; one 142 ml can whole clams; two 6.5 ounce cans minced clams, drained; 1 cup heavy cream; 1/4 cup cornstarch; Ground black pepper and salt to taste; chopped fresh green onions or chives for garnish; oyster crackers for garnish; 6 Bread bowls

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
6
Calories
392 kcal
Course
Main Course, Soup
Cuisine
American

New England Clam Chowder

Alina Leblanc

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This deliciously thick and rich New England clam chowder is loaded with minced and whole baby clams, potatoes and more, in a decadent creamy broth.

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Ingredients

Servings

10 slices Bacon
1 cup diced onion
1 cup diced celery
1 1/2 tablespoons minced garlic
3 cups small cubed Russet potatoes
two 236 ml bottles clam juice
2 cups chicken broth
1/2 teaspoon dried thyme
one bay leaf
one 142 ml can whole clams drained
two 6.5 ounce cans minced clams, drained
1 cup heavy cream
1/4 cup cornstarch
Ground black pepper and salt to taste
chopped fresh green onions or chives for garnish
oyster crackers for garnish
6 Bread bowls

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Instructions

Place the diced bacon into a large stockpot or Dutch oven. Fry over medium-high heat until the bacon is tender-crisp, then remove the bacon slices and place on a paper towel to drain.
Reserve 2 tablespoons of the bacon grease in the pot and drain the rest out.
Place the onion in the bottom of the pot and saute for 5 minutes. Add in the celery, and continue to saute until the onions are translucent and the celery has softened slightly.
Add in the garlic, and saute until browned and fragrant.
Reserve 2-3 tablespoons of the diced bacon for garnishing/topping, then place the rest into the bottom of the pot.
Add in the potatoes, then pour in the clam juice, chicken broth, thyme and bay leaf.
Bring to a low simmer, and cook until the potatoes are tender and almost falling apart.
Remove the bay leaf.
Whisk the cornstarch into the heavy cream, then whisk into the soup to thicken. Let the soup simmer for 2-3 minutes, whisking to ensure that the soup doesn't burn on the bottom.
Stir in the minced and whole clams and stir until they are heated through. Don't let them actually cook or they will get too tough, they are already cooked.
Season to taste with salt and pepper. Prepare the bread bowls by cutting out a circle in the top, scooping out the insides, then fill with the chowder. Serve with the bread you scooped out.
Garnish with the reserved bacon, minced green onion and oyster crackers.

Notes

Calories are without bread bowls

Nutrition Information

Show Details

Calories 392kcal (20%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 30g (46%) Saturated Fat 14g (70%) Trans Fat 1g Cholesterol 79mg (26%) Sodium 568mg (24%) Potassium 569mg (16%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 678IU (14%) Vitamin C 13mg (14%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 392 kcal

% Daily Value*

Calories	392kcal	20%
Carbohydrates	25g	8%
Protein	8g	16%
Fat	30g	46%
Saturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	79mg	26%
Sodium	568mg	24%
Potassium	569mg	12%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	678IU	14%
Vitamin C	13mg	14%
Calcium	60mg	6%
Iron	1mg	6%