New england clam chowder


by: Texas Chef

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect.


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serves: 4

16 large hard-shell clams (chowder clams, washed and steamed open)

1 tablespoon (15 g) butter

2 slices thick (50 g) unsmoked bacon (pancetta, or salt pork, cut into small dice)

1 small onion (minced)

1 1/4 cups (300 ml) milk

1/2 cup (100 ml) heavy cream

1 2/3 cups (225 g) peeled potatoes cut into small dice

1 leaf bay (very finely shredded)

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground white pepper

Nutrition Facts
New england clam chowder

Servings Per Recipe: 4

Amount per Serving

Calories: 422

  • Total Fat: 24.8 g
  •     Saturated Fat: 10.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 63.3 mg
  • Sodium: 913.1 mg
  • Total Carbs: 32.5 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 4.2 g
  • Protein: 19.6 g

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1.  Wash the clams under plenty of cold water. Put them in a single layer into the bottom of a large, shallow pan and add a llttle water.

2.  Cover the pan with a tight-fitting lid and cook over a high heat for 2 to 3 minutes, until the clams have opened just enough for you to get them out of the shells. You don't want to cook them completely.

3.  Remove the clams from the pan, reserving the liquid if it's required, and let them cool slightly. Then slide a small, sharp knife into each shell and cut through the two muscles on either side near the hinge, which hold the two shells together.

4.  Remove the clams from the bottom shells and chop them into small pieces.

5.  Melt the butter in the pan, add the bacon, and fry over a medium heat until golden. Add the onion and cook gently until softened.

6.  Add the milk, cream, potatoes, bay leaf, and reserved clam liquid. Bring to a boil, then simmer for 5 minutes or until the potatoes are tender.

7.  Return the clams to the pan along with the chopped parsley and season to taste with some salt and pepper. Reheat gently and serve.

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