New England Clam Chowder Recipe

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New England Clam Chowder
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Ingredients
14
Count
Nutrition
496
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Scrub the clams, and rinse clean.
  2. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat.
  3. Add the clams, and cover tightly.
  4. After 5 minutes, uncover, and stir the clams with a wooden spoon.
  5. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened.
  6. Don‘t wait for them all to open, or they will be overcooked.
  7. It should only take a little tug or prying to open the stragglers once they are all removed from the heat.
  8. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.
  9. While the clams are steaming, the broth should become foamy and light.
  10. It usually spills over a bit just as the clams are cooked and ready.
  11. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.
  12. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
  13. After sitting, 99 percent of the grit will have collected at the bottom of the container.
  14. If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled.
  15. Keep refrigerated for up to 3 days or frozen for up to 2 months.
  16. Remove the clams from their shells, cover, and refrigerate.
  17. After they have cooled a bit, dice them into 1/2-inch pieces.
  18. Cover again, and keep refrigerated until ready to use.
  19. Heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt pork.
  20. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown.
  21. Remove from pot; set aside.
  22. Add the butter, onions, garlic, celery, thyme, and bay leaves.
  23. Sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes.
  24. Add the potatoes and the strained clam broth.
  25. The broth should just barely cover the potatoes; if it doesn’t, add enough water to cover them.
  26. Increase the heat, and bring to a boil.
  27. Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
  28. If the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  29. Remove pot from the heat, and stir in the diced clams and the cream.
  30. Season to taste.
  31. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.
  32. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  33. When ready to serve, reheat the chowder over low heat; don’t let it boil.
  34. Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided.
  35. Sprinkle with parsley, chives, and reserved salt-pork cracklings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 496.35 Kcal (2078 kJ)
Calories from fat 288.91 Kcal
% Daily Value*
Total Fat 32.1g 49%
Cholesterol 300.79mg 100%
Sodium 406.32mg 17%
Potassium 701.88mg 15%
Total Carbs 36.55g 12%
Sugars 5.47g 22%
Dietary Fiber 3.55g 14%
Protein 12.8g 26%
Vitamin C 39.9mg 66%
Vitamin A 1.5mg 51%
Iron 93.5mg 519%
Calcium 156.9mg 16%
Amount Per 100 g
Calories 144.23 Kcal (604 kJ)
Calories from fat 83.95 Kcal
% Daily Value*
Total Fat 9.33g 49%
Cholesterol 87.4mg 100%
Sodium 118.06mg 17%
Potassium 203.95mg 15%
Total Carbs 10.62g 12%
Sugars 1.59g 22%
Dietary Fiber 1.03g 14%
Protein 3.72g 26%
Vitamin C 11.6mg 66%
Vitamin A 0.4mg 51%
Iron 27.2mg 519%
Calcium 45.6mg 16%

* 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
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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