New England Clam Chowder
Ingredients
- 1½ lb fresh or frozen and thawed cooked chopped clams
- 12 oz bacon, chopped
- ⅓ cup all-purpose flour
- 1 large Spanish onion, finely chopped
- 1 carrot, finely chopped
- 1 large stalk celery, finely chopped
- 3 lb russet potatoes, peeled and chopped
- 4 cups bottled clam juice
- Kosher salt
- Pepper
- 1½ cups heavy cream
- 1 Tbsp Worcestershire sauce
- ½ Tbsp hot sauce (such as Tabasco)
- 1 tsp fresh thyme leaves
Instructions
- Set fine-mesh strainer over 4-cup measuring cup. Place clams in strainer. Reserve clams. To juice in measuring cup, add enough water to reach 2 cups; set aside.
- In large pot, cook bacon on medium-low, stirring occasionally, until fat has rendered and bacon is crisp, about 15 minutes. Remove from heat. Transfer bacon to paper-towel-lined plate. Reserve pot with rendered fat.
- Transfer ¼ cup bacon fat from pot to small skillet and heat on medium. While whisking, sprinkle flour over fat. Cook, stirring frequently until lightly browned, 8 to 10 minutes; set aside.
- Heat pot with remaining bacon fat on medium. Add onion, carrot and celery and cook, stirring occasionally, until tender, 12 to 14 minutes. Add potatoes, clam juice, reserved clam water and 1 Tbsp salt and bring to a simmer. Simmer until potatoes are just tender, 10 to 12 minutes.
- Stir reserved flour mixture and cook, stirring occasionally until slightly thickened, about 5 minutes. Stir in cream and bring to a simmer, then stir in Worcestershire sauce, hot sauce, clams, thyme and ½ tsp pepper. Serve topped with bacon.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
350
|
350
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 18 | 18 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1485 | 1485 |
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