Carey's Rich & Creamy New England Clam Chowder
Carey's Rich and Creamy New England Clam Chowder
- Preparing Time: 25 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 15
winter
new year
christmas
slow cook
quick
microwave
advance
clam chowde
new england
creamy
thick
chowder
soup
sauces
main dish
clams
american
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
slow cooker
- 5 tablespoons flour
- 10 slices bacon cut into thin slices
- 1 large onion diced small
- 7 stalks celery diced small
- 1/4 cup dry white wine (may sub sherry)
- 5 5-oz cans minced baby clams (may sub razor clams) reserve liquid
- 6 russet potatoes evenly cut into 3 different sized cubes; minced, small, med
- 4 cups heavy cream
- 2 cup 2% milk
- 1 1/2 tablespoon fresh thyme or dried if no fresh is available
- 1 cup chicken stock quartered (boullion or canned)
- 1 teaspoon ground black pepper to taste (as needed)
- 6 cloves fresh peeled garlic minced
- 7 tablespoons butter if you have extra bacon grease, use it instead!!
- 1 teaspoon kosher salt (to taste, as needed)
- Carbohydrate 23.2076934580107 g
- Cholesterol 114.760665514476 mg
- Fat 37.7552903884619 g
- Fiber 1.79486163477043 g
- Protein 6.8668616138932 g
- Saturated Fat 20.9422281236292 g
- Serving Size 1 1 Serving (239g)
- Sodium 282.763906612851 mg
- Sugar 21.4128318232402 g
- Trans Fat 2.57436622540007 g
- Calories 453 calories
As a busy mom, I'm always looking for quick and easy recipes that the whole family will love. This New England Clam Chowder is not only delicious, but it's also packed with flavor and nutrients.
I love that this recipe is so versatile. You can add or remove ingredients to suit your taste. For example, if you don't like bacon, you can omit it. Or, if you want a vegetarian version, you can use vegetable broth instead of chicken stock. The possibilities are endless!
Step-by-step
- Saute bacon in soup pot and cook on medium low heat until almost crispy.
- Add onion and celery, cook until translucent.
- Add garlic, pepper, thyme and chicken stock.
- Add clam juice, white wine (if using ) or sherry if no wine.
- Add potatoes, (the purpose of the 3 sizes is so that some will break down and others will remain whole, giving great texture to chowder.)
- Cover and let cook until potatoes are fork tender, about 15-20 minutes.
- Add milk and cream keep stirring carefully.
- In a separate small saute pan, melt butter and mix flour with it to make a ROUX..
- Once the chowder is just beginning to come to a slow boil, stir in the roux and let it slightly thicken the chowder.
- Turn the heat down to very low and let it just set and simmer but NOT BOIL !! for approx 25 minutes.
- IMPORTANT Add your canned or fresh minced clams the last 10 minutes !! Very important so you don't over cook clams.
