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Clam Chowder

A thick and creamy New England-style clam chowder with tender potatoes, smoky bacon, and briny clams. Best served in a bread bowl if you are feeling bold.

DinnerAmericanMedium

15 min

Prep

35 min

Cook

50 min

Total

Servings

Medium

Difficulty

Instructions

Drain the clams, reserving the juice. You should have about 1 cup of clam juice. Set clams aside.

Cook the bacon in a large pot over medium heat until crispy, about 5 minutes. Remove bacon, leave the fat in the pot.

Add onion and celery to the bacon fat. Cook 4 minutes. Add garlic, cook 30 seconds. Sprinkle in flour and stir for 1 minute.

Slowly whisk in the reserved clam juice, milk, and enough water to just cover the potatoes (about 1 cup). Add potatoes, bay leaf, and thyme. Simmer for 15 minutes until potatoes are tender.

Tip: Don't boil aggressively or the dairy can curdle. Keep it at a gentle simmer.

Stir in the heavy cream and clams. Cook 3 more minutes. Remove bay leaf and thyme. Season with salt and white pepper.

Ladle into bowls and top with reserved crispy bacon.

Nutrition per Serving

420kcal

Calories

22g

Protein

28g

Carbs

24g

Fat

Fiber

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Clam Chowder

Ingredients

Instructions

Nutrition per Serving

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