New England Clam Chowder
Ingredients
The soup base
-
6
slices
bacon, chopped
-
½
cup
onion, diced
-
½
cup
celery, sliced
-
2
teaspoons
minced garlic
-
5
tablespoons
all-purpose flour
-
½
teaspoon
dried thyme
-
1
leaf
bay leaf
-
1½
pounds
Russet potatoes, peeled and diced into ½ inch cubes
-
2
8-ounce bottles
clam juice
-
3
cups
chicken broth
-
1
10-ounce can
whole baby clams, drained
-
1½
cups
heavy cream
-
to taste
salt and pepper
-
2
tablespoons
chopped parsley
Optional toppings
-
additional
cooked bacon
-
to taste
oyster crackers
Instructions
- 1. Cook the bacon in a large pot over medium heat until crisp, then remove and drain on paper towels.
- 2. Add onions and celery to the pot, season with salt and pepper, and cook until tender.
- 3. Stir in garlic and cook for an additional 30 seconds.
- 4. Add flour to the vegetables and stir to coat.
- 5. Add thyme, bay leaf, and potatoes to the pot.
- 6. Pour in clam juice and chicken broth, then bring to a simmer and cook until potatoes are tender.
- 7. Stir in baby clams and heavy cream, then season with salt and pepper.
- 8. Simmer until the soup thickens, then stir in reserved bacon and top with parsley.
- 9. Serve with additional bacon and oyster crackers if desired.
Nutrition Facts (estimated)
Servings
6
Calories
284
Total fat
14g
Total carbohydrates
35g
Total protein
6g
Sodium
761mg
Cholesterol
15mg
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