New England Clam Chowder
User Reviews
5
New England Clam Chowder
Description
New England Clam Chowder is a rich, creamy soup featuring clams, bacon, and vegetables simmered together until tender. The broth starts with bacon cooked to crisp and aromatic, then soft vegetables are sautéed before coating with flour for thickening. Potatoes add substance while clam juice infuses a pronounced seafood essence. Heavy cream completes the soup to a velvety texture. The chowder is seasoned with thyme, bay leaf, salt, and pepper, and finished with fresh parsley and optional cooked bacon and oyster crackers for garnish.
The combination of crispy bacon and tender potatoes creates a comforting mouthfeel, while the baby whole clams bring bursts of briny flavor. Slow simmering ensures the potatoes cook through and the flavors meld without overpowering each other.
This chowder works well served piping hot as a satisfying starter or main course, accompanied by oyster crackers if desired. The balance of ingredients makes it suitable for a cozy meal on cooler days.
Ingredients
- 6 lices Bacon chopped
- 1/2 cup onion diced
- 1/2 cup celery sliced
- 2 teaspoons garlic minced
- 5 tablespoons all-purpose flour
- 1/2 teaspoon thyme dried
- 1 bay leaf
- 1 1/2 pounds russet potato peeled and diced into 1/2 inch cubes
- 2 ounce bottles clam juice
- 3 cups chicken broth
- 1 ounce can clams drained, whole, baby
- 1 1/2 cups heavy cream
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
- Bacon optional, cooked bacon; for serving
- oyster crackers optional, cooked bacon; for serving
Instructions
- Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
- Remove the bacon from the pot and drain on paper towels.
- Add the onions and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Stir in the flour, coating all the vegetables. Add the thyme, bay leaf and potatoes to the pot.
- Pour in the clam juice and broth, then bring to a simmer. Cook for 10-15 minutes or until potatoes are tender.
- Stir in the baby clams and cream. Season the soup with salt and pepper to taste.
- Simmer for 8-10 more minutes or until soup has thickened. Stir in the reserved bacon. Top with chopped parsley. Sprinkle with bacon and oyster crackers if desired, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 15mg | 5% |
| Sodium | 761mg | 32% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3807IU | 76% |
| Vitamin C | 16mg | 18% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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