How To Make New England Clam Chowder
A hearty soup made with fresh clams, potatoes, and cream.
Serves:
Ingredients
- 2 cups fresh clams, chopped
- 4 slices of bacon, chopped
- 3 tbsp unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1 bay leaf
- 2 medium-sized potatoes, diced
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
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In a large pot, cook the bacon until crispy. Remove and set aside.
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Add butter to the same pot and sauté the onion and garlic until fragrant.
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Add flour and stir continuously until mixed evenly.
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Add the broth slowly while stirring constantly.
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Add in the bay leaf, potatoes, and clams. Simmer for 20-25 minutes or until potatoes are cooked through.
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Add heavy cream and cook for 5 more minutes.
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Season with salt and pepper.
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Top with the crispy bacon and fresh parsley.
Nutrition
- Calories : 406kcal
- Total Fat : 24g
- Saturated Fat : 13g
- Cholesterol : 126mg
- Sodium : 474mg
- Total Carbohydrates : 27g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 21g
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