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New England Clam Chowder
A superb dish that is welcoming any time of the year.
A superb dish that is welcoming any time of the year.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
4
people
Ingredients
36
large
clams
hard shell
2
medium
potatoes
peeled and cut into 1/2-inch
2
oz
bacon
cut into 1/4-inch (5 mm) dice, 50 g
1
cup
onions
250 ml, finely chopped
2
cups
milk
500 ml
1/2
cup
heavy cream
125 ml
4
tsp
butter
20 ml
salt
to taste
ground pepper
to taste
Instructions
Separate the soft part of the clams (stomach) from the hard part surrounding it.
Finely chop the hard part and set aside, and slice each soft part in two and reserve separately.
Strain the clam liquor through two layers of cheesecloth and set aside.
In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat.
Remove and reserve.
Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown.
Stir in the reserved clam liquor, the finely chopped fresh clams, the milk, and the potatoes.
Cover and simmer 10 to 15 minutes, until the potatoes are tender.
Stir in the reserved soft parts of the clams, the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes.
Adjust the seasoning with salt and pepper.
Allow to rest off heat for one to two hours, then reheat immediately before serving.
Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving.
Notes
Try leaving the chowder to reach room temperature as this does increase the taste of the chowder - or even refridgerate overnight.
Nutrition
Calories:
291
kcal
|
Carbohydrates:
10
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
64
mg
|
Sodium:
246
mg
|
Potassium:
275
mg
|
Fiber:
1
g
|
Sugar:
6
g