New England Clam Chowder No. 636

This authentic New England Clam Chowder is the ultimate comfort food, perfect for chilly evenings. The dish features a luxurious cream base studded with tender chunks of potato, savory minced clams, and crispy bacon bits. It offers a harmonious blend of smoky, briny, and creamy flavors with a hearty, velvety texture. Ideal for a cozy weekend dinner or a special family gathering, this chowder brings the taste of the coast to your kitchen. It is simple to prepare yet delivers a restaurant-quality result that warms the soul. Serve it hot with crusty bread for a satisfying meal.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 884.5

Description

This authentic New England Clam Chowder is the ultimate comfort food, perfect for chilly evenings. The dish features a luxurious cream base studded with tender chunks of potato, savory minced clams, and crispy bacon bits. It offers a harmonious blend of smoky, briny, and creamy flavors with a hearty, velvety texture. Ideal for a cozy weekend dinner or a special family gathering, this chowder brings the taste of the coast to your kitchen. It is simple to prepare yet delivers a restaurant-quality result that warms the soul. Serve it hot with crusty bread for a satisfying meal.

Ingredients

4 sl Bacon
3/4 teaspoon Salt
2 Green Onions, Chopped
1/2 teaspoon White Pepper
4 md Potatoes, Peeled
1 cup Whipping Cream
3 tablespoon All-Purpose Flour

Directions

1
In a large heavy saucepan, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon, reserving the fat in the pan.
2
Add the chopped onions to the bacon fat and sautÃÂ© until soft and translucent, about 5 minutes.
3
Stir in the flour and cook for 1 minute to remove the raw flour taste, stirring constantly.
4
Gradually whisk in the milk and clam liquid (if using canned clams) until smooth.
5
Add the peeled and cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
6
Stir in the minced clams, whipping cream, salt, and white pepper.
7
Heat gently for 2-3 minutes until warmed through. Do not boil after adding cream to prevent curdling.
8
Crumble the cooked bacon and stir half into the chowder. Serve hot, garnished with remaining bacon.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 884.5kcal

% Daily Value *
Total Fat 63.9g99%
Saturated Fat 27.2g136%
Cholesterol 112.0mg38%
Sodium 5387.0mg225%
Total Carbohydrate 33.5g12%
Dietary Fiber 3.5g15%
Sugars 5.0g
Protein 42.0g84%

* 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

If using fresh clams, steam them in water until they open, then remove from shells, chop, and reserve the liquid. Strain the liquid before adding to the chowder.

For a thicker consistency, you can mash a few of the cooked potatoes against the side of the pot before adding the cream.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat; add a splash of milk if it thickens too much.

White pepper is traditional for chowder to maintain the creamy white appearance, but black pepper can be used as a substitute.

Keywords: chowder, clams, new england, cream, bacon, potatoes, comfort food, seafood, soup, winter, hearty, dinner, traditional, smoky, briny, velvety, homemade, classic, main course, simmered

Read it online: https://www.chefs-mate.com/recipe/new-england-clam-chowder-no-636/