Clam Chowder-New England Style Recipe

Posted by
Rate It!
Clam Chowder-New England Style
Add your photo!
Ingredients
16
Count
Nutrition
580
Calories
Total time
16
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. While preparing bacon and onions, cook potatoes in heavily salted water in a large pot or Dutch oven until about half done.
  2. Drain potatoes, cool under running water, drain again, and set aside.
  3. In large nonstick skillet, brown bacon over medium heat until golden brown and crisp.
  4. Drain bacon and set aside, reserving bacon fat.
  5. Return 1 Tbsp fat to skillet, add onion and garlic, and cook until translucent and just beginning to brown.
  6. Remove onions from skillet, and drain on paper towels.
  7. Return remaining bacon fat to skillet.
  8. Add enough flour to make a fairly stiff roux, cook for about 10-15 minutes, stirring frequently and thoroughly to prevent burning, and set aside.
  9. Place bottled clam juice and juice reserved from clams in the Dutch oven.
  10. Add whipping cream, optional MSG, dry mustard, Worcestershire sauce, and salt and freshly ground black pepper to taste.
  11. Mix thoroughly, and place over low heat for about 5-10 minutes; taste again, and adjust seasonings.
  12. Add roux, and whisk until thoroughly combined.
  13. Increase heat to medium, and bring to a slow boil, whisking regularly and scraping bottom of pan to prevent burning.
  14. Reduce heat to medium-low, and continue cooking until thickened.
  15. Add reserved clams, bacon, onions, and potatoes, return to a boil, reduce heat, and allow to simmer for about 15 minutes, stirring and scraping bottom of pot frequently to prevent scorching.
  16. If soup is too thick, add milk or chicken broth as desired; if soup is too thin, add instant potato flakes to obtain desired consistency.
  17. Add sliced green onions, and allow to simmer for about 10 minutes before serving.
  18. Serve with crackers or hot sour dough French bread and butter; a big bowl of soup, with some bread is a meal!
  19. You probably won’t need or want anything else.
  20. This soup is best the day after being prepared; just reheat before serving.
  21. It also freezes very well, so don’t worry about making too much at a time.
  22. Just allow to thaw overnight in the refrigerator, and reheat over low heat until ready to serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 579.59 Kcal (2427 kJ)
Calories from fat 366.93 Kcal
% Daily Value*
Total Fat 40.77g 63%
Cholesterol 88.15mg 29%
Sodium 823.32mg 34%
Potassium 386.37mg 8%
Total Carbs 35.83g 12%
Sugars 5.5g 22%
Dietary Fiber 2.33g 9%
Protein 13.78g 28%
Vitamin C 10.6mg 18%
Iron 0.9mg 5%
Calcium 177.6mg 18%
Amount Per 100 g
Calories 146.5 Kcal (613 kJ)
Calories from fat 92.75 Kcal
% Daily Value*
Total Fat 10.31g 63%
Cholesterol 22.28mg 29%
Sodium 208.11mg 34%
Potassium 97.66mg 8%
Total Carbs 9.06g 12%
Sugars 1.39g 22%
Dietary Fiber 0.59g 9%
Protein 3.48g 28%
Vitamin C 2.7mg 18%
Iron 0.2mg 5%
Calcium 44.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top