New England Clam Chowder
Allow about 45 minutes for this American soup, which makes 4 servings. Canned clams, potatoes and bacon carry the flavour. The cooking is mostly simmering and sautéing. It is on the lighter side, at about 380 calories and 22 g of protein per serving.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
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Ingredients
For 4 servings
- 400 gcanned clams
- 400 gpotatoes
- 150 gbacon
- 1onion
- 2 stalkscelery
- 250 mlheavy cream
- 30 gbutter
- 3 tbspall-purpose flour
- 1bay leaf
- 3 sprigsfresh thyme
- ½ tspsalt
- ½ tspblack pepper
Instructions
- Dice the bacon and cook in a large pot over medium heat until crispy, about 6 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the butter to the pot. Dice the onion and celery stalks, and sauté for 5 minutes. Sprinkle in the all-purpose flour and stir for 2 minutes to form a roux.
- Drain the canned clams, reserving the juice. Add the clam juice, bay leaf, and fresh thyme to the pot. Peel and dice the potatoes into 1cm cubes, add them, and simmer for 15 minutes until tender.
- Stir in the heavy cream and the clams. Cook for 5 minutes on low heat. Season with salt and black pepper. Remove the bay leaf and thyme. Serve topped with the reserved crispy bacon.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 22 g
- Fat
- 20 g
- Carbs
- 30 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- In cookbook: Soups, Stews & Chilis
