New England Clam Chowder Recipe

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New England Clam Chowder
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Ingredients
20
Count
Nutrition
847
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. 1) Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
  2. 2) On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.
  3. 3) Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8 inch dice (including rind).
  4. 4) In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).
  5. 5) Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.
  6. 6) Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, and reduce heat to barely a simmer.
  7. 7) Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.
  8. 8) After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.
  9. 9) Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for richer chowder, add more cream and less milk.
  10. 10) Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).
  11. 11) When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 846.62 Kcal (3545 kJ)
Calories from fat 304.15 Kcal
% Daily Value*
Total Fat 33.79g 52%
Cholesterol 315.76mg 105%
Sodium 1068.4mg 45%
Potassium 2077.68mg 44%
Total Carbs 108.67g 36%
Sugars 37.6g 150%
Dietary Fiber 11.8g 47%
Protein 30.71g 61%
Vitamin C 49mg 82%
Vitamin A 3.6mg 121%
Iron 5.2mg 29%
Calcium 589.8mg 59%
Amount Per 100 g
Calories 82.93 Kcal (347 kJ)
Calories from fat 29.79 Kcal
% Daily Value*
Total Fat 3.31g 52%
Cholesterol 30.93mg 105%
Sodium 104.66mg 45%
Potassium 203.52mg 44%
Total Carbs 10.65g 36%
Sugars 3.68g 150%
Dietary Fiber 1.16g 47%
Protein 3.01g 61%
Vitamin C 4.8mg 82%
Vitamin A 0.4mg 121%
Iron 0.5mg 29%
Calcium 57.8mg 59%

* 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

  • 18.9
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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