The Best Classic New England Creamy Clam Chowder

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 1 hour 10 minutes

Ingrédients

6 ounces bacon, diced

1 very large or 2 smaller onions, finely chopped

6 celery stalks, finely chopped

2 cloves garlic, minced

1/3 cup all purpose flour

4 cups clam juice *see note

2 cups water

1 large sprig thyme

1 bay leaf

2 lbs red skinned potatoes, diced

freshly cracked black pepper to taste

1 1/2 cups finely chopped clams *see note

2 cups heavy cream

fresh chives or parsley, minced

salt, only as needed

crusty bread for serving

Instructions

Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.

Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot. Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes. Stir in the flour for an additional minute.

Add the clam juice, water, thyme, bay leaf, and potatoes. Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender.

Remove from the heat and stir in clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley. Discard bay leaves and thyme sprig (if desired).Taste and adjust seasoning as needed.

Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side.

Nutrition

• Calories: 661
• Lipides Totaux: 41 g
• Lipides Saturés: 22.2 g
• Acides Gras Trans: 1 g
• Cholestérol: 125.2 mg
• Sodium: 1213.9 mg
• Glucides Totaux: 55.1 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 11.8 g
• Protéines: 19.3 g