New England Clam Chowder
User Reviews
4.8
18 reviews
Excellent
New England Clam Chowder
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New England Clam Chowder, made in 30 minutes, is a bowl of comfort loaded with tender clams, potatoes, celery and onions in a beautiful, cream-based broth.
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Ingredients
- 6 lices Bacon thick cut
- 1 medium yellow onion chopped (about 1 cup total)
- 2 ribs of celery chopped (about 1 cup total)
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 24 oz chopped clams undrained
- 8 oz bottle clam juice
- 2 cups heavy cream or half and half
- 4 cups new white or Yukon Gold potatoes peeled, cubed small
- 1/2 tsp salt and black pepper each
- 1/2 tsp dried thyme leaves
Instructions
- Drain clam juice from each can into a measuring cup and keep clams separate in a small bowl.
- Cut bacon slices into sliced 1/2" pieces. Add to a large stock pot over low heat. Slowly render and cook until crisp. Remove bacon with slotted spoon and set aside.
- Add the onions and celery to the bacon fat, turn heat up to medium and cook for 5 minutes. Add the garlic and flour and cook for another 2 minutes, stirring frequently.
- Add both the bottle and drained clam juice, heavy cream, potatoes, kosher salt, pepper and thyme. Stir to mix thoroughly and bring to a boil. Lower heat to simmer and cook for 15 minutes uncovered, stirring occasionally, scraping bottom of pan.
- Use a potato masher and carefully mash to desired thickness. I like to leave chunks of potatoes. Add the reserved clams, stir through and cook another minute or two until warmed through. Add water or fish/chicken stock if needed for desired thickness. Season to taste with salt if needed.
- Serve topped with bacon crumbles and crusty bread.
Notes
- Keep those wonderful, tender clams out of the soup until the last minutes to heat through. So many times I read recipes where they are added too early and get overcooked. I mean, like bits of rubber. No bueno. We want tender clams in each spoonful!
- This recipe is for the New England version, but if you want to make the Boston version, simply bump the flour from 1/4 cup to a 1/3 and omit the added bottle of clam juice. Just use the 4 cans of chopped clams and their juices. This makes for a thicker version.
- I like to use small new white potatoes, not Russet or red potatoes in this soup.
- Go for the thick cut bacon and slowly render to crisp. These are great for the topping as opposed to the thinner version.
- I use heavy cream, to lighten it up, substitute with half and half.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
29g
(10%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
47mg
(16%)
Sodium
383mg
(16%)
Potassium
712mg
(20%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
424IU
(8%)
Vitamin C
18mg
(20%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 383mg | 16% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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