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Creamy Cape Cod Clam Chowder Recipe

Creamy Cape Cod Clam Chowder Recipe

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Ingredients

Count

Nutrition

994

Calories

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Ingredients:

Serving

10 lb quahogs could use large cherry-stone clams
24 oz meaty bacon cut into small (1/3-inch) dice
4 tbsp unsalted butter
4 medium yellow onions (about 12 oz), cut into a1/2 -inch dice
4 clove garlic finely diced
2 head celery (4 oz), cut into 1/3-inch dice
2 large dried bay leaf
12 sprig fresh thyme leaves removed and chopped (1 tbsp)
6 lb russet potatoes cut into very small cubes
4 cup heavy cream
freshly ground black pepper
kosher salt
1/4 cup fresh parsley chopped
2 cup water
8 can canned clams 2 minced 6 chopped

Directions:

Equipment:
- to 6-quart pot with a tight-fitting lid
Fine strainer
Directions
Scrub the clams and rinse well. Place them in a large pot, add the water, cover, and turn the heat to high. Once you see a little steam escape from the pot, let the clams cook for about 5 minutes. Remove the lid and quickly move the clams around in the pot so they will cook evenly, then cover and cook for 5 minutes more, or until the clams open.
Pour off the broth and reserve. After it has settled a bit, strain the broth, leaving the bottom 1/2 inch of broth (and sediment) in the container. You should have about 4 cups. Remove the clams from the shells, place in a bowl, and refrigerate until cold.
Dice the clams into small (1/3- to 1/2 -inch) pieces. Cover and refrigerate.
Rinse and dry the pot and heat over low heat. Add the salt pork and cook until crispy and brown. Add the butter, onions, garlic, celery, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the onions are softened but not browned.
Add the potatoes and 4 cups reserved clam broth. The broth should just barely cover the potatoes; if it doesn’t, add more broth or water. Turn the heat to high, cover the pot, and boil vigorously for about 10 minutes, until the potatoes are soft on the outside but still firm in the center. Smash a few potatoes against the side of the pot and stir them into the chowder to lightly thicken it.
Remove the pot from the heat and stir in the cream and diced clams. Season with black pepper; you may not need salt (the clams usually add enough of their own). If you are serving the chowder within the hour, just let it sit and “cure.” Otherwise, let cool to room temperature and refrigerate it; cover it after it has chilled.
When ready to serve, reheat the chowder slowly over medium heat; do not let it boil. Ladle into cups or bowls and sprinkle with the parsley.
Notes
Working Ahead: All chowders improve after they are made, so allow at least an hour from the time the chowder is cooked until it is served. You can make the chowder 1 or 2 days in advance. Reheat it slowly; never let it boil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	994.28 Kcal (4163 kJ)
Calories from fat	408.53 Kcal
		% Daily Value*
Total Fat	45.39g	70%
Cholesterol	129.95mg	43%
Sodium	923.45mg	38%
Potassium	2924.75mg	62%
Total Carbs	129.36g	43%
Sugars	11.6g	46%
Dietary Fiber	11.1g	44%
Protein	18.66g	37%
Vitamin C	54.8mg	91%
Vitamin A	0.1mg	3%
Iron	4.8mg	27%
Calcium	192.8mg	19%

Amount Per 100 g
Calories	105.72 Kcal (443 kJ)
Calories from fat	43.44 Kcal
		% Daily Value*
Total Fat	4.83g	70%
Cholesterol	13.82mg	43%
Sodium	98.19mg	38%
Potassium	310.98mg	62%
Total Carbs	13.75g	43%
Sugars	1.23g	46%
Dietary Fiber	1.18g	44%
Protein	1.98g	37%
Vitamin C	5.8mg	91%
Iron	0.5mg	27%
Calcium	20.5mg	19%

* 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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