New England Clam Chowder Recipe
User Reviews
5
New England Clam Chowder Recipe
Description
The New England Clam Chowder Recipe features leeks and fennel sautéed in butter and olive oil, which create a fragrant base. Potatoes simmer in clam juice and white wine with tarragon and bay leaf, infusing the broth with herbal notes. Baby clams added near the end provide a subtle briny flavor, and the addition of half-and-half brings creaminess. The chowder is thickened gradually with a cornstarch slurry, yielding a smooth, rich texture without heaviness.
The chowder can be served warm on its own or paired with oyster crackers for texture contrast. Its balance of delicate seafood and fresh herbs makes it a satisfying soup for cooler days or as a starter for a seafood meal.
Ingredients
- 1 cup leek white and green, diced
- 1 cup fennel bulb, stalk and leaves, diced
- 1 pound potato peeled if thick-skinned (3 1/2 cups, diced
- 20 ounces baby clams save clam juice) or 20 ounces fresh shelled clams, canned
- 8 ounces clam juice (1 bottle)
- 1 cup white wine
- 2 tablespoons butter unsalted
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tarragon fresh chopped
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 2 1/2 cups half-and-half
- 3 tablespoons corn starch
- oyster crackers for topping, optional
Instructions
- Clean the leeks well after chopping; sometimes they are sandy. In a 4-quart pot, warm the butter and oil over medium heat. Sauté the leeks and fennel in butter and olive oil until soft, about 5 minutes.
- Add the potatoes, bay leaf, lemon pepper, salt, tarragon, clam juice and wine. Bring to a slow boil, simmer for approximately 20 minutes until the potatoes are fork tender.
- Gently mix in the clams and half & half. Bring to a simmer.
- Mix the cornstarch with 1/4 cup cool water to form a slurry. Slowly pour a little of the slurry into the simmering chowder, stirring constantly, to thicken the soup. Add just a little at a time until your desired thickness is reached. Do not use it all, if not needed. Serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 243kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 504mg | 21% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 127mg | 13% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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