New England Clam Chowder Recipe

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 strips bacon, cut into 1-inch pieces; 2 ribs celery, strings removed, cut into 1/4-inch dice; 1 cup small pearl onion, peeled; 3 tablespoons all-purpose flour; 2 cups unsalted clam juice; 4 small Yukon Gold potatoes(about 1 pound), peeled and cut into 1/2-inch dice; 2 dried bay leaves; 1/4 teaspoon freshly ground black pepper; 5 large sprigs fresh thyme; 8 pounds quahog clams(2 pounds shucked), shucked, liquid reserved, and chopped into 1/2-inch pieces; 2 ears fresh yellow corn, kernels removed; 2 1/2 cups milk; 2 tablespoons unsalted butter; 1 teaspoon salt; 1 tablespoons dry sherry(optional)

Servings: persons

6 strips bacon, cut into 1-inch pieces
2 ribs celery, strings removed, cut into 1/4-inch dice
1 cup small pearl onion, peeled
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes(about 1 pound), peeled and cut into 1/2-inch dice
2 dried bay leaves
1/4 teaspoon freshly ground black pepper
5 large sprigs fresh thyme
8 pounds quahog clams(2 pounds shucked), shucked, liquid reserved, and chopped into 1/2-inch pieces
2 ears fresh yellow corn, kernels removed
2 1/2 cups milk
2 tablespoons unsalted butter
1 teaspoon salt
1 tablespoons dry sherry(optional)

1
1. In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat. Add celery and onions; saute, stirring occasionally with a wooden spoon, until translucent, about 7 minutes.
2
2. Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.
3
3. Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.
4
4. Drizzle with sherry, and garnish with bacon pieces. Serve immediately.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 strips bacon, cut into 1-inch pieces, 2 ribs celery, strings removed, cut into 1/4-inch dice, 1 cup small pearl onion, peeled, 3 tablespoons all-purpose flour, and more.

Yes, New England Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Clam Chowder

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