This New England Clam Chowder is the ultimate comfort food, perfect for chilly evenings or a cozy weekend dinner. The dish features a velvety, white broth thickened with flour and milk, packed with chunks of red potatoes, celery, and onions. Turkey bacon adds a smoky depth without overpowering the delicate sweetness of the clams. It’s a lighter take on the traditional heavy cream version, yet still incredibly satisfying. Serve it hot with crusty bread or oyster crackers for a meal that feels like a warm hug. Simple ingredients come together to create a restaurant-quality soup that brings everyone to the table.
New England Clam Chowder/Lf
Description
This New England Clam Chowder is the ultimate comfort food, perfect for chilly evenings or a cozy weekend dinner. The dish features a velvety, white broth thickened with flour and milk, packed with chunks of red potatoes, celery, and onions. Turkey bacon adds a smoky depth without overpowering the delicate sweetness of the clams. It&# 226;ÂÂs a lighter take on the traditional heavy cream version, yet still incredibly satisfying. Serve it hot with crusty bread or oyster crackers for a meal that feels like a warm hug. Simple ingredients come together to create a restaurant-quality soup that brings everyone to the table.Ingredients
Directions
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Drain the canned clams, reserving 1 cup of the clam liquid. Remove the clams from their shells, discarding the shells. Slip the black skin off the foot of each clam and discard it, then set the clams aside.
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Coat a Dutch oven with vegetable cooking spray and place it over medium-high heat until hot.
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Add the chopped onions, cubed red potatoes, diced celery, and chopped turkey bacon to the pot. Sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
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Pour in the reserved clam liquid, water, salt, dried thyme, black pepper, fresh parsley sprigs, and bay leaf. Bring the mixture to a boil.
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Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
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Discard the parsley sprigs and bay leaf from the pot.
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In a small bowl, combine the all-purpose flour and 2% milk. Whisk vigorously until the mixture is completely smooth and free of lumps.
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Gradually pour the flour and milk mixture into the simmering pot while stirring constantly. Cook over medium heat for 10 minutes, stirring frequently, until the chowder has thickened to a creamy consistency.
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Stir the reserved clams back into the chowder. Cook for an additional 2 minutes, just until the clams are heated through. Serve immediately.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 148.0kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.6g3%
- Cholesterol 52.0mg18%
- Sodium 1496.0mg63%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 0.0g0%
- Sugars 1.0g
- Protein 24.0g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent the milk from curdling.
Substitution: For a richer flavor, you can substitute 2 pounds of fresh steamer clams in shells and 1 (8 oz) bottle of clam juice for the canned clams and reserved liquid. If using fresh clams, steam them separately, reserve the liquid, and add the meat at the end.
Tip: To prevent the chowder from becoming too thick while reheating, add a splash of milk or water.
