Thick and Creamy New England Clam Chowder
User Reviews
4.4
Thick and Creamy New England Clam Chowder
Description
Thick and Creamy New England Clam Chowder features clams and vegetables simmered in clam juice, enhanced by a butter and flour roux that thickens the broth. Onions, celery, and finely diced potatoes bring body and flavor, absorbing the clam essence. The addition of half-and-half lends creaminess while maintaining a light broth consistency.
The method involves cooking vegetables in clam juice, creating a flavorful base, then integrating a creamy mixture made from butter, flour, seasoning, and dairy to thicken the chowder. Chopped clams finish the soup, which is simmered until the potatoes are tender. A topping of crumbled bacon adds a smoky contrast, complementing the briny clam flavor with crispy texture.
This chowder serves well as a starter or main dish, offering warmth and comfort especially on cooler days. It pairs nicely with crusty bread or oysters. For freezing, it should be cooled completely and mixed with bacon before freezing. Thaw and reheat slowly to preserve texture.
Ingredients
- 12 ounces clams
- 1 cup onion chopped
- 1 cup celery chopped
- 2 cups potato peeled, diced very small
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 4 cups half and half or milk
- 2 teaspoons salt
- 1/2 teaspoon black pepper cracked
- Bacon crumbled, cooked
Instructions
- Drain the clams, reserving the clam juice.
- In a large saucepan or dutch oven, add onions, celery and potatoes, and the clam juice - add a bit of water or chicken broth if you have to, to cover them. Heat over medium-high heat - bring to a boil, then reduce heat and simmer while you complete the creamy mixture (next).
- In another pot - over medium heat - melt the butter then whisk in the flour until smooth. Let cook for 20 seconds, season with salt and pepper.
- Add the half and half to the butter and flour, stirring constantly so there are no lumps.
- Add the half and half mixture to the vegetables and broth.
- Add the chopped clams, simmer for 10 minutes, until the potatoes are tender.
- Sprinkle bacon and extra green onions (scallions) on top.
- Devour.
Notes
- Cool the chowder completely before freezing, and mix in the cooked bacon to maintain bacon texture upon reheating.
- Reheat gently in a microwave or saucepan to prevent the cream from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 62g | 95% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 181mg | 60% |
| Sodium | 1601mg | 67% |
| Potassium | 907mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2035IU | 41% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 319mg | 32% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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