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: 1 1/2 c. heavy cream; 4 strips bacon, chopped; 3 celery stalks, chopped; 2 (14 1/2 oz.) cans reduced-sodium chicken broth; 1 (8 oz.) bottle clam juice; 2 (6 1/2 oz.) cans chopped or minced clams, drained (juice reserved); 3 c. cooked cauliflower; dash of Tabasco sauce; dash of Worcestershire sauce; 2 Tbsp. cold butter, cut into pieces

Servings: persons

1 1/2 c. heavy cream
4 strips bacon, chopped
3 celery stalks, chopped
2 (14 1/2 oz.) cans reduced-sodium chicken broth
1 (8 oz.) bottle clam juice
2 (6 1/2 oz.) cans chopped or minced clams, drained (juice reserved)
3 c. cooked cauliflower
dash of Tabasco sauce
dash of Worcestershire sauce
2 Tbsp. cold butter, cut into pieces

1
In a small saucepan, cook cream 8 to 10 minutes over medium heat until volume is reduced by half. In a large saucepot over medium heat, cook bacon until cooked, but not crispy.
2
Add celery to pot; cook 5 minutes until softened.
3
Stir in chicken broth, bottled clam juice and reserved clam juice; bring to a simmer.
4
In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams.
5
Bring soup to a simmer; cook 5 minutes.
6
Season with Tabasco and Worcestershire sauces.
7
Swirl in butter until incorporated.
8
Serve hot.

662

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 10 ingredients. The key ingredients include: 1 1/2 c. heavy cream, 4 strips bacon, chopped, 3 celery stalks, chopped, 2 (14 1/2 oz.) cans reduced-sodium chicken broth, 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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