New England Clam Chowder
User Reviews
5
New England Clam Chowder
Description
This recipe begins by rendering thick-cut bacon to provide smoky depth, then sautés celery and onions in the bacon fat for added flavor. Potatoes and garlic are added next, followed by a flour-based roux that thickens the soup. The broth mixture, including clam juice and chicken broth, is incorporated with herbs and bay leaves, simmering until the potatoes soften.
Heavy cream enriches the chowder, which is finished by stirring in chopped clams to preserve their tender texture and briny flavor. The seasoning blend highlights the classic New England style with subtle herbal notes and lightly spiced undertones. Optional oyster crackers and fresh parsley garnish the chowder, enhancing texture and freshness.
This chowder is hearty and can be served as a warming starter or main course. The creamy broth and tender ingredients create a balanced, comforting seafood soup.
Ingredients
- 3 (6.5 ounce each) can clam chopped, in clam juice
- 8 ounces clam juice
- 6 lices Bacon chopped, thick cut
- 1 tablespoon butter
- 2 ribs celery finely chopped
- 1 large onion chopped
- 1 ¼ pounds russet potato peeled and diced into ½-inch cubes, approx. 3 ½ cups
- 4 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth reduced sodium
- 2 teaspoons chicken bouillon
- 2 bay leaf
- ½ teaspoon parsley dried
- ½ teaspoon oregano dried
- ½ teaspoon salt
- ¼ teaspoon thyme dried leaves
- 1 cup heavy whipping cream
- ¼ teaspoon black pepper
Garnishes (Optional)
- oyster crackers
- parsley chopped, fresh
Instructions
- Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
- In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
- Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
- Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.
Notes
- For a slight spicy kick, add ¼ teaspoon red pepper flakes with the other seasonings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380 | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 78mg | 26% |
| Sodium | 452mg | 19% |
| Potassium | 646mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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