American 35 min

New England Clam Chowder

Name: New England Clam Chowder
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cans (6.5 oz each) chopped clams with juice; 6 strips thick-cut bacon, diced; 1 large yellow onion, diced; 3 stalks celery, sliced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1½ lbs Yukon gold potatoes, peeled and diced into ½-inch cubes; 2 bay leaves; 1 teaspoon dried thyme; Salt and white pepper to taste; Oyster crackers and fresh chives for serving

comfort-foodseafood

Ingredientsfor 2

420

Cal

22g

Protein

30g

Carbs

24g

Fat

13 cans (6.5 oz each) chopped clams with juice
26 strips thick-cut bacon, diced
31 large yellow onion, diced
43 stalks celery, sliced
53 cloves garlic, minced
63 tablespoons all-purpose flour
72 cups whole milk
81 cup heavy cream
91½ lbs Yukon gold potatoes, peeled and diced into ½-inch cubes
102 bay leaves
111 teaspoon dried thyme
12Salt and white pepper to taste
13Oyster crackers and fresh chives for serving

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Instructions

1
Drain clam juice from the cans into a measuring cup; set clams aside. Cook bacon in a large Dutch oven over medium heat until crispy, about 8 minutes. Remove bacon; leave 2 tablespoons of drippings. Sauté onion and celery in the drippings 5 minutes until softened. Add garlic and cook 1 minute. Sprinkle flour over the vegetables and cook, stirring, 2 minutes.
2
Pour in the reserved clam juice, milk, and heavy cream, whisking to prevent lumps. Add potatoes, bay leaves, and thyme. Bring to a gentle simmer over medium heat and cook 15–18 minutes, stirring frequently, until potatoes are completely tender and the chowder has thickened to a creamy consistency.
3
Reduce heat to low. Add chopped clams and cook 3–4 minutes until heated through — do not boil after adding the clams or they will become rubbery. Discard bay leaves. Season with salt and white pepper. Return crispy bacon to the pot. Serve in warm bowls topped with oyster crackers and fresh chives.