Description
A creamy and hearty soup made with clams, potatoes, and onions, New England Clam Chowder is a classic comfort food from the Northeastern United States.
Ingredients
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- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups clam juice
- 3 cups diced potatoes (russet or Yukon Gold)
- 2 cups chopped clams (fresh or canned, drained)
- 1 cup heavy cream
- Salt and black pepper to taste
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter to the pot. Sauté onions and celery until soft, about 5 minutes. Add garlic and cook for another minute.
- Stir in flour and cook for 2 minutes, forming a roux.
- Gradually whisk in clam juice and bring to a simmer.
- Add potatoes and bay leaf, then simmer for 15-20 minutes or until potatoes are tender.
- Stir in chopped clams and heavy cream. Simmer for another 5 minutes. Do not boil.
- Season with salt and pepper to taste. Remove bay leaf.
- Serve hot, garnished with crispy bacon and chopped parsley.
Notes
- For extra flavor, use fresh clams and homemade clam juice.
- Do not overcook after adding clams to avoid toughness.
- Serve with oyster crackers or crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg