New England Clam Chowder

• servings: 6 servings

Ingredients

3 cans (10 ounces each) whole clams in clam juice

1 bottle (8 ounces) clam juice

8 strips thick-cut bacon, (chopped)

2 tablespoon unsalted butter

1 medium yellow onion, (chopped)

4 ribs celery, (finely chopped)

2 teaspoons garlic, (minced)

1/2 cup (42 g) all-purpose flour

2 cups (480 g) chicken stock

3 medium (about 1 ¼ pounds) Yukon gold potatoes, (peeled and diced into ¼-inch cubes, about 3 cups cubed)

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

1 cup (238 g) heavy cream

fresh parsley, (chopped for garnish)

Directions

Into a measuring cup, drain the canned clam juice. Then, pour in the bottled juice. You should have a total of 2 ½ cups of clam juice. Set aside.

To a large pot or Dutch oven over medium heat, add bacon. Cook until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the pot (discarding the rest).

Add butter. Once melted, add onions and celery. Stir to combine and cook until softened, about 5-7 minutes. Add garlic and cook for 1 more minute.

Add flour. Stir to coat. Add chicken stock , clam juice, potatoes, parsley, oregano, salt, pepper, and red pepper flakes. Stir to combine.

Bring to a boil. Once boiling, reduce heat to low and simmer until the potatoes are tender, about 12-13 minutes.

Add heavy cream, whole clams, and bacon (reserving a small amount of bacon for garnish). Stir to combine. Simmer for 2-3 minutes, or until everything is cooked through.

Garnish with the remaining bacon and parsley. Serve warm.

Nutrition

• Serving Size: 1 portion
• Calories: 374 kcal