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New England Clam Chowder (Homestyle)
A thick and creamy Boston-style clam chowder with potato and bacon. Using the clam liquid itself as the base for simmering the potatoes, rather than plain water, carries real clam flavour through the whole pot.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
medium
Cuisine
American
Ingredients
2 tins (400g each)clams, liquid reserved
200gbacon, diced
2celery stalks, diced
1onion, diced
3 clovesgarlic, minced
3medium potatoes, diced
3 cupswhole milk
1 cupcream
3 tbspbutter
3 tbspplain flour
1 tspthyme
salt and white pepperto taste
oyster crackersto serve
Instructions
1
Cook bacon until crispy. Remove.
2
Sauté onion, celery and garlic in butter. Stir in flour.
3
Add clam liquid, milk and potato. Simmer 15 minutes.
4
Add clams, cream and thyme. Heat through.
5
Season and serve topped with bacon and crackers.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
766
Protein
52.8g
Fat
49.7g
Carbs
27g
Fiber
1.1g
Sodium
1555mg
Reviews
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