New England Clam Chowder
This New England Clam Chowder is creamy and delicious, filled with chunks of tender potatoes and flavorful clams. The bacon adds a smoky flavor to the soup, making it the ultimate comfort food on a cold day.
for 6 servings
- 4 oz bacon (115 g), 4 slices, chopped
- 2 cups onion (300 g), diced
- 1 cup celery (225 g), diced
- 1 cup carrot (125 g), diced
- ⅓ cup all-purpose flour (40 g)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 4 cans minced clam, with juice
- 1 ½ cups chicken stock (350 mL)
- 2 potatoes, peeled and cubed
- 2 cups heavy cream (480 mL)
- 1 bay leaf
- oyster cracker, for garnish
- Calories 497
- Fat 41g
- Carbs 29g
- Fiber 2g
- Sugar 8g
- Protein 14g
Estimated values based on one serving size.
- Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
- Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
- Add onion and sauté until softened and translucent, about 3 to 5 minutes.
- Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
- Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
- Add in reserved clam meat and cook for an additional 2-4 minutes.
- Remove from heat and serve with oyster crackers
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