New England Clam Chowder
Rich and creamy New England clam chowder recipe with corn, bacon and potatoes.
Servings: 6
Calories: 359kcal
Ingredients
- 2 cans minced clams juices reserved, clams rinsed
- 2 8oz bottles clam juice
- 2 cups heavy cream
- ½ med. onion
- 2 TBS flour
- 1 can of corn (drained) drained!
- 2 medium size red potatoes
- 1 tsp. worchestershire sauce
- ¼ thyme
- 2 dashes of paprika
- salt and pepper to taste.
- 1 TBS butter
- 1 bay leaf
- 6 slices bacon optional
Instructions
- In a large pot over medium heat, melt butter and add ½ a chopped onion. Cook until soft and add 2 TBS flour.
- Coat onions with flour and cook for an additional 30 seconds.
- Add the clam juice and reserved clam juice, stirring until the flour is smooth.
- Add 2 cups of heavy cream.
- Dice and add 2 red potatoes, 1 tsp. Worcestershire sauce, 1/4 tsp. thyme, 2 dashes paprika and one bay leaf.
- Bring to a simmer and cook until potatoes are soft.
- Add clams and drained can of corn.
- Salt and pepper to taste.
- Top with crisp bacon (optional)
Notes
I like to cook my bacon in the oven at 425°. Place on cookie sheet with foil and flip halfway though. It also makes for easy clean up! When adding salt start with 1/2 tsp. and taste from there.
- The nutrition information provided is an estimate and will very based on brands of ingredients used and cooking methods.
Nutrition
Calories: 359kcal | Carbohydrates: 17g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 63mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1235IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg