New England Clam Chowder

No ratings yet

Creamy Rich Classic Diced Clams in thickened broth with potato, celery, onions

Prep Time30

Cook Time45

Course: Soup

Cuisine: American

Servings: people

Calories: 342kcal

Cost: $16.00

2.5 cups potato cooked, diced
1/2 cup onion spanish, small diced
1/2 cup celery small diced
1/2 cup bacon diced
2 cups cream heavy
6.25 oz roux 1/4 cup butter, 4 oz. flour
36 oz clam juice using 50 count littelneck clams or chowder clams to get stock, shell should be tightly closed, if not they shouldn't be purchased or used
1 T salt
1/2 tsp pepper
1/8 tsp thyme ground

cook bacon in the bottom of a stockpot until a little crispy
as bacon is finishing add celery, onions to pot and cook until translucent or tender. 3 - 5 minutes, add thyme, salt, pepper
dice potato and cook until tender on the side, reserve until the final combination of ingredients
if using clams for stock in place of clam broth, wash clams thoroughly,
place in bottom of a 2nd stockpot, cover with 48 oz. of water,
bring to boil, reduce to simmer, simmer for 10 - 15 minutes, until all clam shells have opened
save stock, strain into a bowl or stockpot, remove clam meat into another bowl. discard shells
Chop clams
return stock to a stockpot, bring to a boil, whisk in already cooked roux, reduce to temperature to a simmer and simmer for 10 minutes
add cream, stir to incorporate
combine thickened stock with cream to sauteed bacon, celery and onions, clams
stir, adjust seasonings, Enjoy