Creamy New England Clam Chowder

6 steps

This chowder is great and doesn't take all day to prepare.

Updated at: Wed, 16 Aug 2023 17:59:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories540.7 kcal (27%)

Total Fat36.5 g (52%)

Carbs35 g (13%)

Sugars13.1 g (15%)

Protein19 g (38%)

Sodium1738.1 mg (87%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

6 slicesbacon

thick cut, diced

1 cupsweet onions

finely diced

1 cupcelery

finely diced

4 Tbspall purpose flour

3 cupsrusset potatoes

diced

3 cupschicken broth

¾ cupclam juice

1 ½ tspsalt

½ tspblack pepper

¾ Tbspthyme

4bay leaves

place in pot while cooking, remove before serving

1 ½ tspTabasco sauce

1 canchopped clams

tall, drained

1 quarthalf & half

Instructions

Step 1

Over MED-LOW heat, add a small drizzle of olive oil to the bottom of a large dutch oven. Add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in pot.

Step 2

Increase heat to MED and add onion, celery and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute.

Step 3

Add potatoes, chicken broth, clam juice, salt, pepper, thyme, bay leaves, and tabasco sauce. Stir well, then bring to a boil, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.

Step 4

Add half and half to chowder, along with the chopped clams, and stir well to combine.

Step 5

Increase heat to MED and cook, stirring often, about 3-5 minutes, or until heated through and thickened to desired consistency.

Step 6

Taste and add salt and pepper if needed. Serve with cooked bacon and enjoy!