Clam Chowder
New England Clam Chowder, with its creamy base, tenderclams, and hearty potatoes, is a beloved dish that has stood the test of time.
Yield: 6 people
Calories: 230kcal
Equipment
- 1 Heavy Bottom Pan or Dutch Oven
Materials
- ¼ lb bacon fried and crispy
- 2 med onions chopped
- 3 med potatoes peeled & cubed
- Salt & Pepper to taste
- 2 cups chopped canned clams
- 2 bottles clam juice
- 1 cup water
- ¼ cup flour
- 1 cup light cream half & half
- Chopped parsley for garnish
- Hot sauce optional
- Oyster crackers
Instructions
- Fry bacon until crisp
- Add onion and potatoes, sauté 5 minutes
- Season with salt & pepper
- Add canned clams with their juice
- Next, add the bottled clam juice
- Simmer until potatoes are tender (20 minutes)
- Mix flour and cold water together in a measuring cup
- When potatoes are tender, add the Flour/water thickener to the soup and whisk to thicken
- Add cream and heat through, but do not boil
- Serve and top with chopped parsley and oyster crackers
Video
Nutrition
Serving: 230g | Calories: 230kcal | Carbohydrates: 13g | Protein: 11g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 820mg | Potassium: 369mg | Fiber: 1g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 8mg