How To Make Captain George’s Clam Chowder Recipe
A hearty, creamy New England-style clam chowder filled with tender clams, potatoes, and vegetables.
Serves:
Ingredients
- 4 slices of bacon, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups of water
- 2 cups of peeled and diced potatoes
- 1 bay leaf
- 1/2 tsp of dried thyme
- 1/2 tsp of dried parsley
- 2 cans of minced clams (6.5 oz each)
- 2 cups of milk
- 2 tbsp of butter
- 2 tbsp of all-purpose flour
- Salt and pepper to taste
Instructions
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Cook diced bacon in a saucepan over medium heat until crispy.
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Add chopped onion and minced garlic. Cook until onions are translucent.
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Pour in 3 cups of water, diced potatoes, bay leaf, dried thyme, and dried parsley. Bring to a boil, then reduce to low heat and simmer for 15-20 minutes or until potatoes are tender.
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Add minced clams and milk. Simmer for an additional 10-15 minutes.
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In a separate pan, melt butter over medium heat and whisk in all-purpose flour to make a roux. Cook for 2-3 minutes, whisking constantly until roux is golden brown.
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Slowly ladle in 1-2 cups of chowder into the roux, whisking vigorously to avoid any lumps.
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Pour the roux mixture back into the chowder pot and stir to combine.
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Simmer for an additional 10-15 minutes, until chowder thickens slightly.
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Salt and pepper to taste. Remove bay leaf before serving.
Nutrition
- Calories : 361kcal
- Total Fat : 17g
- Saturated Fat : 8g
- Cholesterol : 73mg
- Sodium : 794mg
- Total Carbohydrates : 31g
- Dietary Fiber : 3g
- Sugar : 8g
- Protein : 22g
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