Thick and Creamy New England Clam Chowder
This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs! Perfect for cooler temperatures, and super easy to make.
Servings 4
Calories 787kcal
Ingredients
- 12 ounces clams
- 1 cup onion chopped
- 1 cup celery chopped
- 2 cups potatoes peeled, diced very small
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 4 cups half and half or milk
- 2 teaspoons salt
- 1/2 teaspoon cracked pepper
- cooked bacon crumbled
- scallions optional
Instructions
- Drain the clams, reserving the clam juice.12 ounces clams
- In a large saucepan or dutch oven, add onions, celery and potatoes, and the clam juice - add a bit of water or chicken broth if you have to, to cover them. Heat over medium-high heat - bring to a boil, then reduce heat and simmer while you complete the creamy mixture (next).1 cup onion, 1 cup celery, 2 cups potatoes
- In another pot - over medium heat - melt the butter then whisk in the flour until smooth. Let cook for 20 seconds, season with salt and pepper.3/4 cup butter, 3/4 cup all-purpose flour, 4 cups half and half, 2 teaspoons salt, 1/2 teaspoon cracked pepper
- Add the half and half to the butter and flour, stirring constantly so there are no lumps.
- Add the half and half mixture to the vegetables and broth.
- Add the chopped clams, simmer for 10 minutes, until the potatoes are tender.
- Sprinkle bacon and extra green onions (scallions) on top.cooked bacon
- Devour.
Notes
TO FREEZE - Cool completely, mix in the bacon. Freeze.
TO REHEAT - Thaw and heat gently in the microwave or saucepan.
Nutrition
Calories: 787kcal | Carbohydrates: 46g | Protein: 13g | Fat: 62g | Saturated Fat: 39g | Cholesterol: 181mg | Sodium: 1601mg | Potassium: 907mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2035IU | Vitamin C: 17.9mg | Calcium: 319mg | Iron: 4.8mg
