Steve’s New England Clam Chowder
Description:
This delightful clam chowder is perfect for those cold, blustery days when you crave something warm and comforting. Pair it with some hot, crusty rolls, and you’ve got yourself a winning combination that will warm you from the inside out.
Recipe Category: Chowders
Keywords: Potluck, Winter, < 60 Mins
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Total Time: 50 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Baby clams |
| 2 | Cans of clams |
| 3 | Baking potatoes |
| 1 | Yellow onion |
| 8 | Slices of bacon |
| 1/2 | Cup of celery |
| 1 | Clove of garlic |
| 6 | Tablespoons of butter |
| 6 | Tablespoons of flour |
| 3 | Cups of 2% low-fat milk |
| 2 | Cups of half-and-half cream |
| 2 | Teaspoons of Worcestershire sauce |
| 3 | Pinches of salt |
| 2 | Pinches of fresh ground pepper |
| 1/8 | Teaspoon of cayenne pepper |
| NA | Paprika |
| NA | Parsley |
Nutritional Information (per serving):
- Calories: 630
- Fat Content: 38.5g
- Saturated Fat Content: 19.3g
- Cholesterol Content: 143.5mg
- Sodium Content: 1695.9mg
- Carbohydrate Content: 38.2g
- Fiber Content: 2.2g
- Sugar Content: 8.4g
- Protein Content: 32.5g
Recipe Instructions:
- Peel and chop the raw potatoes into small cubes.
- Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
- Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
- Chop the onion into small pieces.
- Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
- Remove bacon pieces and set aside.
- Drain all but 2 tablespoons of bacon grease.
- Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
- Sauté until the onions are soft.
- Open the cans of clams.
- Drain the liquids into a small container.
- Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
- Set the clams and remainder of clam juice aside.
- Simmer for 5 minutes.
- When the potatoes are done, drain the potatoes and return to the Dutch oven.
- Add the onion/celery mixture.
- Stir just enough to mix, not mash.
- In a large saucepan, melt the butter and add the flour, making a roux.
- Add the half and half cream and the 2% milk.
- Cook on medium heat until thickened, stirring constantly with a whisk.
- Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
- Pour the thickened sauce into the Dutch oven with the potatoes and onions.
- Add the clams and bacon pieces.
- Stir to mix.
- Cook over medium heat until heated through.
- If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
- Spoon into serving bowls, garnish with paprika and parsley, and enjoy. 🥣🥖🍲
This recipe yields a creamy, flavorful chowder that’s sure to please your taste buds and warm your soul. It’s perfect for gatherings, especially during the winter months, and can be whipped up in under an hour, making it ideal for those busy weeknights when you crave some comfort food without spending hours in the kitchen. Give it a try and indulge in the rich flavors of New England! 🌊🦪🍽️
