New England Clam Chowder
Ingredients
-
36
large
clams (steamed and chopped)
-
2-3
cups
clam juice (from steamed clams)
-
4
strips
bacon
-
4
tablespoons
unsalted butter
-
1
large
onion (small dice)
-
4
stalks
celery (small dice)
-
2
large
carrots (small dice)
-
2
medium
potatoes (cut into ¼-inch cubes)
-
1
teaspoon
fresh thyme leaves (chopped)
-
½
cup
all-purpose flour
-
3
cups
milk
-
½
cup
heavy cream
-
½
teaspoon
black pepper
-
to taste
sea salt
Instructions
- Steam the clams in a pot with one cup of water for 8-10 minutes until they open.
- Remove the clams from heat, let them cool, and then chop the clam meat, refrigerating it until needed.
- Save the clam broth from the pot.
- In a large pot, cook the bacon until crisp, then add butter, onion, celery, and carrots, cooking for 4-6 minutes.
- Add flour to create a roux and cook for 5-7 minutes without browning it.
- Heat the clam broth and whisk it into the roux.
- Add potatoes and thyme, stirring them into the mixture.
- Pour in the milk and heavy cream, and let the soup simmer for about an hour.
- If the soup thickens too much, add water as needed.
- Before serving, add the chopped clams and simmer for an additional 5 minutes.
- Serve with crackers or bread.
Nutrition Facts (estimated)
Servings
8
Calories
337
Total fat
20g
Total carbohydrates
20g
Total protein
18g
Sodium
293mg
Cholesterol
81mg
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