New England Clam Chowder

Name: New England Clam Chowder
Total time: 60 min
Yield: 6 servings
Ingredients: 2 (6.5 ounce) cans canned chopped clams; 8 ounces clam juice; 2 large potatoes; 4 slices bacon; 1 small yellow onion; 1 cup heavy cream; 1 cup whole milk; 2 tablespoons unsalted butter; 2 tablespoons all-purpose wheat flour; 2 tablespoons fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper

A thick, creamy, and incredibly comforting chowder filled with tender clams, diced potatoes, and savory bacon.

American⏱ 60 min⚠ Contains 4 allergen(s)

✨ High in fat✨ High in sodium✨ Good source of protein

Ingredients

Canned chopped clams2 (6.5 ounce) cans
Clam juice8 ounces
Potatoes2 large
Bacon4 slices
Yellow onion1 small
Heavy cream1 cup
Whole milk1 cup
Unsalted butter2 tablespoons
All-purpose wheat flour2 tablespoons
Fresh parsley2 tablespoons
Salt1/2 teaspoon
Black pepper1/4 teaspoon

Nutrition (per serving, makes 6)

Calories374.3 kcal

Protein16.1 g

Carbs24.7 g

Fat23.1 g

Fiber2.6 g

Sugar4.5 g

Sodium642.7 mg

Vitamin C22.7 mg

Iron2.8 mg

Calcium108.3 mg

Potassium692.6 mg

Estimated values.

Steps

1Dice bacon and cook in a large pot over medium heat until crispy, then remove bacon with a slotted spoon and set aside, reserving the rendered fat.
2Add diced onion to the pot with a tablespoon of bacon fat and sauté until softened, about 5 minutes.
3Stir in butter and all-purpose wheat flour, cooking for 1-2 minutes to form a roux.
4Gradually whisk in clam juice, whole milk, and heavy cream until smooth, then add diced potatoes, salt, and black pepper.
5Bring to a gentle simmer, cover, and cook for 15-20 minutes, or until potatoes are tender.
6Stir in chopped clams and cooked bacon, heating through for a few minutes, then garnish with fresh parsley and serve.