New England Clam Chowder
This classic New England Clam Chowder is made without any thickeners so it has all the flavors in a less heavy form. You might say it tastes more like a soup.
Ingredients
- 4 6.5 oz cans of chopped clams
- 8 oz bottle of clam juice
- 5 pieces of bacon
- 3 stalks of celery diced
- 1 large clove of garlic diced
- 1 medium sweet onion diced
- salt and pepper to taste
- 1 teaspoon hot paprika
- 1 tablespoon fresh chopped flat leaf parsley
- 32 oz container of vegetable broth
- 1.5 cup of cream
- 1 pound baby red skin potatoes cut into quarters
Instructions
- Cook bacon in a large heavy bottomed pot until crispy.
- Remove bacon, crumble and set aside.
- Add onions and celery to the pot and saute in the bacon grease for 3-5 minutes until slightly wilted.
- Add garlic, salt, pepper, and paprika and stir.
- Add clam juice, vegetable broth, potatoes, and simmer for 15 minutes or until fork tender.
- Add clams, crumbled bacon, parsley and cream.
- Reduce to medium low heat and simmer for 30 minutes.
- Serve immediately
Notes
This is more of a soup than a traditional chowder in terms of consistency. Feel free to add thickeners such as roux or cornstarch if desired.
Nutrition
Serving: 1gCalories: 369kcalCarbohydrates: 24gProtein: 12gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 968mgFiber: 2gSugar: 7g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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