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New England Clam Chowder

During spring and summer, shellfish spawn, leaving them weak, perishable, and off-flavored. Although clams recover from their spawning phase more quickly than mussels and oysters, they should be avoided from late spring through midsummer.

7

pounds medium-size hard-shell clams, such as littleneck, topneck, or small

cherrystone,, washed and scrubbed clean

4

slices thick-cut bacon, (about 4 ounces), cut into 1/4-inch pieces

1

large

Spanish onion, diced medium (about 2 cups)

2

tablespoons

flour

3

medium

boiling potatoes, (about 1 1/2 pounds), scrubbed and diced medium

1

large

bay leaf

1

teaspoon

fresh thyme leaves or 1/4 teaspoon dried thyme

1

cup

heavy cream

2

tablespoons

minced fresh parsley leaves

Salt, and ground black or white pepper

1

Bring clams and 3 cups water to boil in large, covered soup kettle. Steam

2

until clams just open, 3 to 5 minutes. Transfer clams to large bowl; cool

3

slightly. Remove clams from shells by opening clams with a paring knife while

4

holding over a bowl to catch juices. Next, sever the muscle from under the clam

5

and remove it from the shell. Reserve meat in bowl and discarding shells. Mince

6

clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back

7

last few tablespoons broth in case of sediment; set clam broth aside. (Should

8

have about 5 cups.) Rinse and dry kettle; return to burner.

9

Fry bacon in kettle over medium-low heat until fat renders and bacon crisps,

10

to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add

11

flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved

12

clam juice. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender,

13

about 10 minutes. Add clams, cream, parsley, and salt (if necessary) and ground

14

pepper to taste; bring to simmer. Remove from heat and serve.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (6.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

335.07

Calories From Fat (66%)

221.06

% Daily Value

Total Fat 24.88g

38%

Saturated Fat 12.54g

63%

Cholesterol 71.06mg

24%

Sodium 190.06mg

8%

Potassium 539.98mg

15%

Total Carbohydrates 22.25g

7%

Fiber 2.54g

10%

Sugar 2.21g

 

Protein 6.49g

13%