CLAM CHOWDER (New England Style) Recipe

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Ingredients:

Serving

8 lbs small quahogs or 8 lbs cherrystone clams
4 slices bacon , cut into 1/2 inch pieces
3 tbsp unsalted butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 tsp minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
3 cups cubed potatoes, 1/2 inch cubes,peeled (about 1 1/4 lbs.)
2 cups heavy whipping cream
1/4 tsp fresh ground black pepper
salt
6 tbsp cold unsalted butter, cut into tsp size pieces
1/4 cup fresh minced flat leaf parsley
1/4 cup finely chopped scallion

Directions:

In a large stockpot bring 2 cups of water to a boil.
Add clams, cover and cook for 5 minutes.
Uncover, quickly stir clams with a wooden spoon and cover again.
Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
You should now have about 6 cups of clam broth.
If not, add enough water to make it 6 cups.
When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
Set clams and broth aside.
In a large heavy pot, cook bacon until crisp and fat is rendered.
Pour off all, except 2 tablespoons, of the bacon fat.
Add the butter, onions and celery and cook until softened, about 5 minutes.
Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
Add the potatoes and the reserved clam broth and bring to a boil.
Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1276.97 Kcal (5346 kJ)
Calories from fat	512.78 Kcal
		% Daily Value*
Total Fat	56.98g	88%
Cholesterol	682.01mg	227%
Sodium	888.05mg	37%
Potassium	502.5mg	11%
Total Carbs	66.56g	22%
Sugars	4.23g	17%
Dietary Fiber	4g	16%
Protein	126.93g	254%
Vitamin C	7.7mg	13%
Vitamin A	1.2mg	39%
Iron	36.8mg	204%
Calcium	650.6mg	65%

Amount Per 100 g
Calories	153.4 Kcal (642 kJ)
Calories from fat	61.6 Kcal
		% Daily Value*
Total Fat	6.84g	88%
Cholesterol	81.93mg	227%
Sodium	106.68mg	37%
Potassium	60.36mg	11%
Total Carbs	8g	22%
Sugars	0.51g	17%
Dietary Fiber	0.48g	16%
Protein	15.25g	254%
Vitamin C	0.9mg	13%
Vitamin A	0.1mg	39%
Iron	4.4mg	204%
Calcium	78.2mg	65%

* 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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