Clam Chowder
Ingredients
The chowder base
-
3
lbs
fresh clams
-
4
cups
water
-
3
slices
bacon
-
2
medium
leeks
-
2
cloves
garlic
-
1
lb
Yukon Gold potatoes
-
4-5
sprigs
thyme
-
2
leaves
bay leaves
-
2
cups
whole milk
-
2-3
tablespoons
unsalted butter
-
2-3
tablespoons
flour
-
to taste
cracked black pepper
Garnishes
-
¼
cup
chopped fresh Italian parsley
-
1
tablespoon
tarragon
Optional ingredients
Instructions
- Boil water in a pot, add clams, cover, and simmer until clams open.
- Strain the clams and save the broth.
- In a dutch oven, sauté bacon until crispy, then remove and set aside.
- Add leeks to the bacon drippings and cook until tender.
- Add garlic and deglaze with white wine if using.
- Add diced potatoes and enough clam broth to cover them, then add thyme and bay leaves.
- Simmer until potatoes are tender.
- Sort the clams, keeping some in their shells and removing others from their shells.
- Make a roux by melting butter, adding flour, and whisking in milk until thickened.
- Remove thyme and bay leaves, stir in the roux, and add clams and bacon.
- Serve in bowls garnished with parsley and tarragon.
Nutrition Facts (estimated)
Servings
6
Calories
413
Total fat
14.5g
Total carbohydrates
29.4g
Total protein
39.6g
Sodium
1516.9mg
Cholesterol
95.6mg
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