New England Clam Chowder
Creamy New England Clam Chowder is loaded with clams, potatoes and bacon. It's a hearty bowl of soup perfect to warm up on a cool day.
Servings 6 Servings
Calories 283kcal
Ingredients
Ingredients:
- 4 slices bacon cut into 1 inch pieces
- 3 celery stalks diced
- 1/2 onion chopped about 1 cup
- 2 bay leaves
- 1/4 cup flour
- 1 cup chicken broth
- 1 teaspoon thyme
- 3 russet potatoes peeled and diced 1/2 inch pieces (about 2 cups)
- 8 ounces clam juice
- 1 cup heavy cream
- 13 ounces chopped clams juice reserved
- 10 ounces whole baby clams juice reserved
Instructions
- In a dutch oven or large pot, cook bacon until brown. Remove bacon and set aside, reserve 3 tablespoons of pan drippings.
- In the same pot, cook onion, thyme and bay leaves, until onions are translucent, about 5 minutes.
- Add flour, cook two minutes.
- Add chicken to deglaze the pan (Note: Be sure to scrape any good bits that have stuck to the bottom, its where the yummy flavor is!). Simmer for 2-3 minutes.
- Add celery, potatoes, clam juice and reserved clam juice. Bring to a boil, reduce heat and cook until potatoes are tender.
- Add about 3 tablespoons of the hot broth to the cream slowly to temper it so that the cream won't curdle when you add it to the broth.
- Reduce the heat, slowly add the cream. Add the clams and bacon pieces. Simmer for 30-40 minutes. Serve.
Notes
Nutrition information for estimation purposes only.
Nutrition
Calories: 283kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 310mg | Potassium: 556mg | Fiber: 2g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2mg