← Back to Search Results
New England
New England Clam Chowder

Photo by:
Comments: 0
 

Recipe

Serve this rich, creamy soup with plenty of saltines or crusty bread.

Yield: Makes 4–6 servings
Prep time:  15 Mins
Cooking time: 35 Mins

Ingredients

  • 36 littleneck clams
  • 1 tbsp oil
  • 4 slices bacon, sliced
  • 1 onion, finely chopped
  • 2 baking potatoes, such as russet, peeled and cut into ½ in (1cm) cubes
  • 2 tbsp all purpose flour
  • 2½ cups whole milk
  • Salt and freshly ground black pepper
  • ½ cup heavy cream
  • 2 tbsp finely chopped parsley

Directions

1. Place the clams and ¼ cup water in a large saucepan. Cover and cook over high heat, shaking the pan, until the clams open. Using tongs, transfer the clams to a bowl. Strain the liquid through a wire sieve lined with paper towels to remove grit. Add enough water to measure 2 cups. Remove the clams from the shells. Coarsely chop the clams, cover, and chill.

2. Heat the oil in a large, heavy pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to paper towels to drain.

3. Add the onion and potatoes to the pan. Cook for 5 minutes, or until the onion has softened. Stir in the flour and cook for 2 minutes.

4. Stir in the clam juice and milk and season with salt and pepper. Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender. Stir in the cream and clams, and heat through without boiling. Season and serve hot, topped with the bacon and parsley.

Variation:

Manhattan Clam Chowder: Delete the milk and cream. Add one 28 oz (794g) can chopped tomatoes with their juice to the pot with the clam juice. Substitute chopped thyme for the parsley.

Notes

Caution: cook clams on day of purchase.

Prepare ahead: Steps 1 and 2 can be completed several hours in advance; keep the clams refrigerated until ready to use.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

332kcal (17%)
183mg (18%)
28mg (47%)
213mcg RAE (7%)
779mg
40mg
18g
7g
2g
24g
74mg (25%)
480mg (20%)
10g (50%)
18g (28%)
13mg (72%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
flavor Flavor
by Rocco DiSpirito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lidias-italy Lidia's Italy
by Lidia Bastianich
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?