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Classic New England Clam Chowder

Indulge in a comforting bowl of Classic New England Clam Chowder! Featuring tender clams, creamy potatoes, and smoky bacon paired with a rich and flavorful broth, this recipe is sure to be a hit for cozy family dinners.
3
3 hr
TOTAL TIME
630
CALORIES
$4.11
PER SERVING
Classic New England Clam Chowder
Directions
10 STEPS
2 hr
PREP TIME
1 hr
COOK TIME
3 hr
TOTAL TIME
1
In a large pot, bring 6 cups of fresh clam juice to a boil, then reduce the heat to a simmer and cook the 2 pounds of fresh clams for 5 minutes. Remove the clams with a slotted spoon, chop, and set aside.
2
In a 6-quart Dutch oven or similar-sized pot, cook the 4 chopped bacon slices over medium-high heat until the fat renders and the edges begin to crisp.
3
Add the 2 cups of diced onion and sauté until softened and translucent, about 3 to 5 minutes.
4
Reduce the heat to low, and add the 1 cup of diced carrots, 1 cup of diced celery, and 1/3 cup of all-purpose flour, stirring constantly for 3-5 minutes to avoid lumps.
5
Stir in the 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 6 cups of reserved clam juice, 1 1/2 cups of vegetable stock, cubed russet potatoes, and 1 bay leaf.
6
Cover the pot and bring the mixture to a boil, then reduce the heat to a simmer and let cook until the potatoes are tender, about 15 to 20 minutes.
7
Remove the bay leaf, and stir in the 2 cups of heavy cream.
8
Allow the chowder to simmer for an additional 10-15 minutes until the soup has thickened to a desired consistency.
9
Add the reserved chopped clams and cook for an additional 2-4 minutes.
10
Remove the pot from heat, and serve the chowder with oyster crackers as a garnish.
Health Info
Macros
41g
CARBS
37g
FAT
32g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
WHEAT
Frequently Asked Questions
What is Clam Chowder?
What ingredients do I need to make Clam Chowder?
How do I prepare the clams for Clam Chowder?
What cooking techniques can I use to make Clam Chowder?
Can I make any substitutions to the recipe based on my personal preferences or dietary needs?
How can I adjust the consistency or texture of the Clam Chowder?
What are some common mistakes to avoid when making Clam Chowder?
How should I store leftover Clam Chowder, and how long will it keep?