New England Clam Chowder

New England Clam Chowder

Servings 6 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Course:Soup
Cuisine:American
Author: Michelle

A classic recipe for chowder

Ingredients:

  • 4
    slices
    center-cut thick-cut bacon
    ( (about 4 ounces), cut into ¼-inch pieces)
  • 1
    large Spanish onion
    (chopped)
  • 2
    tablespoons
    all-purpose flour
  • 26
    ounces
    minced clams
    (drained and juice reserved)
  • 16
    ounces
    clam juice
  • 1
    cup
    water
  • pounds
    red potatoes
    (about 4 medium, scrubbed and cut into ½-inch dice)
  • 1
    bay leaf
  • ¼
    teaspoon
    dried thyme
  • 1
    cup
    heavy cream
  • 2
    tablespoons
    minced fresh parsley leaves
  • Salt and fresh ground pepper
    (to taste)

Directions:

  1. Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
  2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.
  4. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
  5. Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.

Nutrition:

Calories: 385kcal
Fat: 24g
Saturated fat: 12g
Cholesterol: 75mg
Sodium: 587mg
Potassium: 703mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 4g
Protein: 9g
Vitamin A: 870%
Vitamin C: 16.9%
Calcium: 56%
Iron: 1.6%

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