American · Dinner
New England Clam Chowder
A New England coastal classic, tender clams and diced potato simmered in a rich cream and smoked bacon broth with fresh thyme and chives.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
580Calories
36gProtein
28gFat
44gCarbs
6gSugar
3gFiber
1080mgSodium
145mgChol
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Instructions
1
1.
2
Prep
Drain canned clams, reserving juice. Chop bacon finely. Peel potatoes, cut into 1.5cm cubes. Dice onion and celery finely. Mince garlic. Chop thyme and chives.
2.
3
Saute
Cook bacon in a large saucepan over medium heat 3-4 minutes until crispy. Remove and set aside. Add butter, then onion and celery, cook 4-5 minutes until softened. Stir in garlic and thyme, cook 30 seconds until fragrant.
3.
4
Build
Pour reserved clam juice and stock into the pan, bring to a gentle simmer over medium heat. Add potato cubes, simmer 10-12 minutes until just tender when pierced with a knife.
4.
5
Simmer
Stir in double cream and simmer 3 minutes over medium heat until slightly thickened. Add clams and most of the bacon, cook 2 minutes until heated through-do not boil or clams will toughen.
5.
6
Finish
Season with salt and white pepper, stirring gently. Taste and adjust. Ladle into deep bowls and garnish with chives and reserved bacon.
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
- 400g (14 oz / 1 can) canned clams
- 3 rashers smoked streaky bacon
- 2 medium Maris Piper potatoes
- 1 small white onion
- 2 celery stalks
- 2 garlic cloves
- 300ml (1 1/4 cup) fish or chicken stock
- 200ml (3/4 cup) double cream
- 1 tsp fresh thyme leaves
- 15g (0.5 oz) unsalted butter
- 0.5 tsp salt
- 0.25 tsp white pepper
- 2 tbsp fresh chives