Clam Chowder
Creamy, hearty soup with tender clams and potatoes
Ingredients
Instructions
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Prepare the baseIn a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
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Sauté the vegetablesAdd the diced onion and celery to the bacon fat and cook until softened, about 5 minutes. Add the flour and stir constantly for 1 minute to create a roux that will thicken the chowder.
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Build the soupGradually whisk in the clam juice until smooth, then add the milk and cream. Add the diced potatoes, bay leaves, and thyme. Bring to a gentle simmer (do not boil) and cook until the potatoes are tender, about 15 minutes.
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Add the clamsStir in the chopped clams and butter. Cook for an additional 2-3 minutes until the clams are just cooked through and the flavors have melded. Remove bay leaves before serving.
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Season and serveSeason with salt and freshly ground black pepper to taste. Ladle the chowder into warm bowls, garnish with the reserved crispy bacon and fresh parsley. Serve immediately with oyster crackers or crusty bread on the side.
Nutritional Information
485
Calories
per serving
22
Protein
g
35
Carbohydrates
g
28
Total Fat
g
16
Saturated Fat
g
2
Fiber
g
8
Sugar
g
890
Sodium
mg
6
Vitamin C
mg
3.2
Iron
mg
Clam Chowder is Also Known As
New England Clam Chowder, Boston Clam Chowder, Manhattan Clam Chowder or Rhode Island Clam Chowder
