New England Clam Chowder
User Reviews
5.0
390 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
390 kcal
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Course
Main Course, Soup
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Cuisine
American
New England Clam Chowder
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Perfectly silky-smooth and creamy with deliciously balanced flavors, get ready to enjoy a hot bowl of pure comfort!
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Ingredients
- 1/4 pound pancetta, cut into thin strips (highly recommended but if you can't find pancetta use bacon)
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 34 ounce carton (4 cups) Aneto 100% All-Natural Fish Broth
- 1/4 cup dry white wine (e.g., sauvignon blanc, pinot grigio, chardonnay)
- 5 cups starchy potatoes (e.g. russets), peeled and cut into 1/2 inch cubes
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons chopped fresh thyme
- 2 bay leaves
- 30 quahogs, e.g. cherrystone clams (OR three 6 1/2 ounce canned clams, drained)
- 1 cup heavy cream
- 3 tablespoons chopped fresh parlsey
- oyster crackers for serving
- chopped fresh parsley for serving
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Instructions
- *If using fresh clams: Place the clams and 4 cups water in a stock pot and bring it to a boil. Cook just until the clams have opened, about 8-10 minutes. After 10 minutes, discard any unopened clams. Use a slotted spoon to remove the cooked clams, let them cool, then remove the meat and roughly chop it. Set aside.*If using canned clams, save them until step 5.
- Fry the pancetta in a medium stock pot until crispy then remove with a slotted spoon, leaving about a tablespoon of the grease in the pot.
- Add the butter to the pot along with the onions, celery and garlic. Cook over medium-high heat for 6-8 minutes until softened but not browned. Add the flour, stir to combine and cook for a minute.
- Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly. Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta. Simmer the chowder for 20-25 minutes until the potatoes are extremely tender. The consistency is right when the potatoes are so soft that some have begun to fall apart. If you prefer the chowder to be thicker or less chunky, discard the bay leaves and use an immersion blender (or transfer 1 cup of the chowder to a blender) puree just a small portion of it.
- Add the clams, cream and parsley and heat through for 5 minutes, add salt and pepper to taste, and serve immediately sprinkled with the remaining pancetta, fresh parsley and oyster crackers.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Cholesterol
76mg
(25%)
Sodium
785mg
(33%)
Potassium
869mg
(25%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
950IU
(19%)
Vitamin C
25.7mg
(29%)
Calcium
94mg
(9%)
Iron
6.2mg
(34%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 76mg | 25% |
| Sodium | 785mg | 33% |
| Potassium | 869mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 94mg | 9% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
390 reviews
Excellent
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