Description
A rich and creamy chowder that perfectly blends fresh clams, crispy bacon, and hearty vegetables, embodying the essence of New England culinary tradition.
Ingredients
Scale
- 2 dozen clams, fresh or canned
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 2 medium potatoes, diced
- 2 cups of clam juice or fish stock
- 1 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- If using fresh clams, steam them open in a pot over medium heat, allowing them to crack open naturally. Reserve their juice.
- Cook the diced bacon in a large pot over medium heat until crispy.
- Add the chopped onion and celery, sautéing until they soften and turn translucent.
- Stir in the diced potatoes, clam juice, and reserved clam juice, bringing to a gentle boil before reducing the heat to simmer.
- Add the clams and heavy cream, stirring to create a creamy texture, and let cook for another 5-10 minutes.
- Season with salt and pepper to taste and serve garnished with fresh parsley.
Notes
For a make-ahead option, let the chowder sit for a few hours or overnight in the fridge to deepen flavors. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: clam chowder, New England chowder, creamy soup, seafood soup, comfort food