New England Clam Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
This traditional chowder begins by crisping pancetta to render flavorful fat, then cooking onions, celery, and garlic in butter until softened. Flour is added to create a roux, which thickens the chowder once broth and white wine are stirred in. Starchy potatoes simmer with the herbs and half the pancetta until tender, developing a hearty base.
Fresh clams are steamed until they open, then their meat is chopped and added late in cooking, or canned clams may be used as a convenient alternative. Heavy cream enriches the chowder, giving it a smooth, velvety texture. Fresh parsley and oyster crackers complete the presentation, adding brightness and a pleasant contrast in texture.
This chowder suits luncheon or dinner, offering warmth and comfort especially in cooler weather. The combination of seafood, smoky pancetta, and creamy broth balances savory flavors and satisfying texture.
Ingredients
- 1/4 pound pancetta cut into thin strips; or bacon as substitute
- 2 tablespoons butter
- 1 onion large yellow, finely chopped
- 2 celery rib chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 ounce carton (4 cups) fish broth Aneto 100% All-Natural brand
- 1/4 cup dry white wine e.g. sauvignon blanc, pinot grigio, chardonnay
- 5 cups potato starchy (e.g. russet), peeled and cut into 1/2 inch cubes
- 1 1/2 teaspoons salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 teaspoons thyme chopped fresh
- 2 bay leaf
- 30 quahogs e.g. cherrystone clams; or three 6 1/2 ounce canned clams, drained
- 1 cup heavy cream
- 3 tablespoons parsley fresh, chopped
- oyster crackers for serving
- parsley chopped, fresh, for serving
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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