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New England Clam Chowder
Thick creamy chowder with fresh clams, potatoes and smoky bacon. Reserving every bit of the clam steaming liquid for the broth gives this chowder its deep, briny backbone instead of tasting like plain cream soup.
Ingredients
Instructions
Steam clams in a covered pot with 200ml water until open. Remove meat, reserve all liquid.
Fry bacon in butter until crispy. Add onion and celery, cook 8 minutes.
Add flour, stir 2 minutes.
Add clam liquid and stock. Add potatoes. Simmer 15 minutes.
Add cream and clam meat. Simmer 5 minutes.
Serve with oyster crackers.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
