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New England Clam Chowder (Classic)
A creamy Boston-style clam chowder, thick with tender potatoes and briny clams, warming on a cold day.
Total time
50 min
Prep
20 min
Cook
30 min
Difficulty
medium
Cuisine
American
Ingredients
600gclams, scrubbed (or 3 tins drained clams)
4 rashersbacon, diced
1large onion, diced
3 stalkscelery, diced
3 clovesgarlic, minced
2medium potatoes, diced
3 tbspplain flour
2 cupsclam juice or fish stock
2 cupswhole milk
1 cupcream
2 tbspbutter
1 tspdried thyme
oyster crackersto serve
Instructions
1
Steam fresh clams until opened. Reserve liquid. Remove from shells.
2
Cook bacon. Add onion and celery, cook 5 minutes. Add garlic and flour, stir 1 minute.
3
Add clam liquid, milk and cream. Add potatoes and thyme.
4
Simmer 20 minutes. Add clams and butter. Heat through.
5
Season and 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.
Calories
563
Protein
49g
Fat
29.1g
Carbs
26.2g
Fiber
1.5g
Sodium
1167mg
Reviews
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