American · Dinner
New England Clam Chowder
New England clam chowder of tender clams, potato, and smoky bacon simmered in a creamy broth thickened just enough to coat the spoon, finished with parsley and cracked pepper.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
385Calories
24gProtein
22gFat
28gCarbs
3gSugar
2gFiber
720mgSodium
68mgChol
Goes well with
Unoaked ChardonnayUnoaked Chardonnay — A crisp, dry white...
local
Samuel Adams Boston LagerSamuel Adams Boston Lager — A crisp, ref...
international
Instructions
1
Prep
Cube the potatoes. Chop the onion. Drain the clams and keep the juice. Cut the bacon into small even pieces.
2
Saute
Render bacon in a pot over medium heat 5 minutes, then add onion and soften over medium heat 3-4 minutes until translucent.
3
Simmer
Add potatoes, clam juice, and stock. Simmer over medium-low heat 15 minutes until the potatoes turn fork-tender and the broth thickens.
4
Finish
Stir in the clams and cream. Warm over low heat 3-4 minutes until steaming but not boiling, so the cream stays smooth.
5
Plate
Ladle the chowder into bowls. Scatter with parsley and cracked black pepper, and serve with crackers.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz / 2 cans) canned clams
- 120g (4.2 oz) bacon
- 1 small onion
- 400g (14.1 oz / 2 medium) potato
- 300ml (1 1/4 cup) clam juice
- 300ml (1 1/4 cup) fish stock
- 240ml (1 cup) heavy cream
- 2 tbsp plain flour
- 16g (large handful) parsley
- 1 tsp black pepper