New England Clam Chowder Recipe
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5.0
72 reviews
Excellent
New England Clam Chowder Recipe
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This creamy, hearty classic New England Clam Chowder recipe is served with fresh vegetables and steamed clams for the perfect seafood soup.
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Ingredients
For the Chowder:
- 1 pound of sliced thick-cut bacon
- 2 peeled and small diced yellow onions
- 4 finely minced cloves of garlic
- 1 bunch of medium diced celery
- 1 ¼ cups to 1 ½ cups of flour
- ½ cup of cream sherry
- 8 cups clam stock
- 8 cups chicken stock
- 40 ounces of chopped clams in juice
- 2 bay leaves
- 2 pounds medium diced red potatoes
- 2 pounds medium diced red russet potatoes
- 2 tablespoons of chopped fresh thyme
- 2 cups heavy whipping cream
- sea salt ground white pepper, Worcestershire, and Tabasco sauce to taste
For the Clams:
- 1 tablespoon of olive oil
- 15 little-neck clams
- 1 cup of chardonnay wine
- 4 finely minced cloves of garlic
- 1 teaspoon of chopped fresh thyme
- 2 ounces of unsalted butter
- 2 tablespoons of chopped fresh parsley
- Kosher salt and red pepper flakes to taste
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Instructions
- In a very large pot over medium heat, add the chopped bacon and cook until browned and crispy.
- Once brown remove the bacon and about a ½ cup of the bacon fat. Keep the ½ cup of fat separate from the bacon lardons.
- Add in the onions, garlic and celery and sweat for 5 to 6 minutes or until slightly tender.
- Stir in the flour until combined to make a roux.
- Next pour in the sherry, clams, clam stock, chicken stock, and bay leaves and bring to a boil or until thick.
- Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon, salt, and pepper. and simmer over low heat for 15 to 20 minutes or until the potatoes are tender. Keep warm.
- Add oil to a medium size sauté pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens.
- Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
- Finish the clams with butter, parsley, salt, and red pepper flakes.
- Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers, and red pepper flakes.
Notes
- Make-Ahead: This soup is meant to be eaten right away, but you can make it up to 1 day ahead of time. Be sure the cream has not broken from the soup before serving.
- How to Reheat: Add the desired amount to a small pot and cook over low heat while whisking until warm. You can also heat it in a microwave until warm.
- How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
- If you do not plan to serve this soup immediately, do not add the clams until 10 minutes before serving.
- If the cream breaks and the cream separates from the soup, whisk in a small amount of roux over medium heat in a pot to help bring it back together. The same heat and whisking rules apply when working with a roux.
- White wine options are chardonnay, pinot grigio, or sauvignon blanc.
- This makes a very large soup, so feel free to cut the number of ingredients in half.
Nutrition Information
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Calories
328kcal
(16%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
59mg
(20%)
Sodium
375mg
(16%)
Potassium
412mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
543IU
(11%)
Vitamin C
6mg
(7%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 375mg | 16% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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