New England Clam Chowder with Kale
This clam chowder recipe is a caloric splurge and oh so tasty. To enhance the seafood flavor but not send it beyond the clam base, I add claw crab meat.
This clam chowder recipe is a caloric splurge and oh so tasty. To enhance the seafood flavor but not send it beyond the clam base, I add claw crab meat.
- Carbohydrate 10.5676557670112 g
- Cholesterol 106.954367204137 mg
- Fat 29.0280586211314 g
- Fiber 0.834293982551826 g
- Protein 16.7285655350849 g
- Saturated Fat 12.505409181579 g
- Serving Size 1 1 Serving (248g)
- Sodium 1088.35503788404 mg
- Sugar 9.7333617844594 g
- Trans Fat 2.64037045553771 g
- Calories 368 calories
Step-by-step
- Cook the bacon on medium low until crispy.
- Remove bacon and pat dry to remove excess grease.
- Discard drippings.
- Crumble bacon and add to an insulated soup pot with the onion and one tablespoon butter.
- Cook on medium low until onions are translucent.
- Add the clam juice from the clams, but reserve the clams for addition later.
- Add the diced potatoes and cover, stirring occasionally until tender or the clam juice is completely absorbed by the potatoes (about 10 minutes).
- Add milk, cream, soup, remaining butter, kale and dill weed.
- Stir frequently for about 20 minutes, then add the clams and crab and simmer for ten more minutes.
Adding delicate seafood proteins too early results in a rubbery texture that ruins the entire pot. Introduce tender shellfish during the final ten minutes of simmering to prevent toughness. Dairy-heavy chowders often separate or curdle when frozen because high-fat cream breaks down during the thawing process. Store this soup in the refrigerator for up to three days instead of freezing it. Reheat portions slowly over medium-low heat, stirring continuously to prevent the milk and heavy cream solids from scorching on the bottom of the pot. If the consistency becomes too thick after refrigeration, thin the mixture with two tablespoons of whole milk per serving.
An insulated soup pot maintains residual heat efficiently during the vegetable-softening phase, though a heavy-bottomed Dutch oven provides identical results if stirred more frequently. Incorporating chopped kale introduces slight bitterness that balances the rich dairy base, while claw crab meat reinforces the natural salinity of the baby clams without overpowering the broth.
