New England Clam Chowder

November 07, 2013

211

We are still holding out for crisp, cool evenings here in the South but I love a good soup or chowder all year ’round so I am not waiting any longer to share this delicious New England Clam Chowder with you all. It is chock full of potatoes and clams and even has a secret ingredient too that really puts it over the top.

1 lb clams, little neck, scrubbed
1/4 lb bacon, or 4 thick slices, diced
1 large onion, diced into chunks
salt to taste
1 1/2 pounds potatoes, such as Yukon Gold, diced into chunks
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 bundle of fresh thyme
2 bay leaves
Extra-virgin olive oil
2 tbsp fresh chopped parsley (optional)
Oyster crackers for serving

Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams. Cover the pot again and continue cooking the...
See the full directions on my site

Nutritions

Calories
359

Sodium
183mg
7% DV

Fat
22g
35% DV

Protein
11g
22% DV

Carbs
24g
8% DV

Fiber
3g
14% DV

Dinner Boiled