New England Clam Chowder
This hearty clam chowder recipe is a comforting and satisfying dish perfect for chilly days. The combination of smoky bacon, tender clams, and creamy broth with chunks of potatoes creates a rich and flavorful soup that will warm you from the inside out. Each spoonful is a savory delight packed with comforting flavors that will have you coming back for more.
— Constant Cookbook
Ingredients
- 4 slices center-cut, thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
- 1 large Spanish onion, chopped
- 2 tablespoons all-purpose flour
- 4 cans (6½ ounces each) minced clams, drained and juice reserved
- 2 bottles (8 ounces each) clam juice
- 1 cup water
- 1½ pounds red potatoes (about 4 medium), scrubbed and cut into ½-inch dice
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves
- Salt and fresh ground pepper, to taste
Instructions
- Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.
- Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
- Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.
Cook Time
30M
Prep Time
PT15M
Yield
6 servings
Nutrition
- Calories: 385 kcal
- Carbohydrate Content: 32 g
- Protein Content: 9 g
- Fat Content: 24 g
- Saturated Fat Content: 12 g
- Cholesterol Content: 75 mg
- Sodium Content: 587 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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