New England Clam Chowder
Recipe: #1543
October 27, 2011
Categories:
"This is an adaptation of a recipe by Jasper White. Great flavor. You might need to hire a personal trainer if you eat it more than once in awhile, though!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (483.7 g)
- Calories 496.7
- Total Fat - 23.6 g
- Saturated Fat - 10.3 g
- Cholesterol - 103.8 mg
- Sodium - 1406.6 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 4.5 g
- Sugars - 11.1 g
- Protein - 30.8 g
- Calcium - 128.8 mg
- Iron - 3.8 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat a 5 qt. or so stockpot over low heat. Add the bacon and render the fat. Cook until crisp and remove with a slotted spoon. Set aside.
Step 2
Add butter to the bacon drippings. Melt, then add the onions, garlic, celery, thyme and bay leaves. Saute, stirring once in awhile, until the onions are soft, but not brown...about 10 minutes or so.
Step 3
Drain the clams over the stockpot to reserve the juice. Set aside.
Step 4
Add the potatoes and bottled clam juice. The liquid should just barely cover the potatoes. If you need to, add a little water. Cover and boil vigorously for 10 minutes, or until the potatoes are tender.
Step 5
Smush the potatoes against the side of the stockpot to thicken the chowder. You can use an immersion blender, if you want it to be ultra smooth.
Step 6
Heat for 2 more minutes, uncovered. Adds clams and bacon.
Step 7
Remove from heat and add the cream and parsley. Serve!
Tips
No special items needed.
0 Reviews
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