New England Clam Chowder

A creamy, traditional chowder with bacon, clams, and potatoes, simmered until tender and enriched with butter.

Soup Dinner Seafood Bacon Clams

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

63.4g

per serving

126.8 g total

Fat

26.2g

per serving

52.4 g total

Protein

27.3g

per serving

54.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

Plain Flour

Meat

rashers

Bacon

finely chopped

NutsSeeds

clove

Garlic

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

piece

Bay Leaf

OilsFats

Olive Oil

Seafood

can

Clams

canned in water; liquid reserved

Vegetables

piece

Onion

peeled and chopped

piece

Potato

chopped into cubes

Celery Leaves

chopped

Method

Fry the bacon in olive oil until crisp, then remove and set aside.

Sauté the chopped onions and garlic in the same pan until softened.

Return the bacon to the pan and stir in the flour to form a smooth roux.

Mix the clam liquid with water to reach 480ml and gradually stir into the pan.

Add potatoes, celery leaves, seasoning, and bay leaf, then simmer until potatoes are tender.

Incorporate the clams and butter, then heat for 3 minutes without boiling before serving.