New England Clam Chowder
Description
If you’re new to this recipe, don’t worry so was I. The only time I would ever eat New England Clam Chowder was if I was out or someone else made it for me. However, after making this for the very first time I don’t know what I was so scared of; the process is so simple, I swear!
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat.
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Add the onion, garlic, celery, potatoes, oregano, thyme and Worcestershire sauce and cook for 5-10 minutes.
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Add the chicken broth, half and half and clam juice and simmer for 20 minutes.
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Stir in the clams and bay leaves and cook for the remaining 20-30 minutes.
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Mix the flour with some water to make a roux and then add it into the soup to thicken the consistency.
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Ladle hot soup into serving bowls and top with crispy bacon, parsley and/or oyster crackers.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 251kcal
- % Daily Value *
- Total Fat 7.24g12%
- Saturated Fat 1.58g8%
- Cholesterol 6mg2%
- Sodium 850mg36%
- Potassium 682mg20%
- Total Carbohydrate 41.81g14%
- Dietary Fiber 2.7g11%
- Sugars 11.35g
- Protein 5.13g11%
- Vitamin A 452 IU
- Vitamin C 20.5 mg
- Calcium 140 mg
- Iron 1.12 mg
- Vitamin E 1.14 mg
- Vitamin K 17.4 mcg
- Thiamin 0.15 mg
- Riboflavin 0.32 mg
- Niacin 1.22 mg
- Vitamin B6 0.36 mg
- Folate 40 mcg
- Vitamin B12 0.53 mcg
- Pantothenic Acid 0.81 mg
- Phosphorus 204 mg
- Magnesium 41 mg
- Zinc 1.16 mg
- Selenium 4.4 mcg
- Copper 0.15 mg
- Manganese 0.25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fun fact about me; I worked at a diner for 9 years. I started washing dishes when I was 12, moved up to bussing tables and then eventually waited tables while going to Bard College. One of my favorite weekly questions would be, “Is the chowder white or red?” It always amazed me that people didn’t know that New England Clam Chowder is white and creamy and Manhattan Clam Chowder has a tomato base with no cream.
I used canned clams, which was not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money. It was also really easy to control the consistency of the chowder. I like it to be super thick, but I know others, not so much. I only added one round of roux and the longer I let the soup simmer, the thicker and more concentrated it became.
I served my first time chowder with some crispy bacon, fresh parsley and some oyster crackers as topping options for my dad and some friends and they all came back for seconds (and some for thirds).
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Hi! I'm Chelsea,
I'm a food lover, health enthusiast, author, Pilates teacher and studio owner. I love to teach and manifest a deep love for Pilates and health and enjoy nothing more than helping others make their bodies become healthy and strong. My goal is to create simple, nutritious recipes that are easy to throw together using all the good stuff, but without sacrificing taste or the pleasure of eating, because life is all about finding balance, and nothing beats the satisfaction of eating something that tastes good which just also happens to be good for you!
Enjoy!
