Brattons Clam Chowder
Dive into the comforting flavors of Brattons Clam Chowder, a traditional New England-style recipe brimming with fresh clams, creamy potatoes, and smoky bacon. This hearty soup starts with fresh clams steamed to perfection, with their savory broth forming the rich base of the chowder. A velvety blend of whole milk and heavy cream is thickened with a classic roux, while tender onions, celery, and russet potatoes create a satisfying, textured bite. A hint of fresh thyme and a bay leaf elevate the flavor profile, while crispy bacon crumbles add an irresistible garnish. Ready in just one hour, this clam chowder is perfect for a cozy family dinner or a standout addition to any seafood feast. Serve it piping hot with crusty bread or oyster crackers for true chowder perfection!
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 4 cups Water
- 4 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 diced Celery stalks
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 medium, peeled and diced Russet potatoes
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the clams thoroughly under cold water to remove any grit. Place them in a large pot and add 4 cups of water. Cover and cook over medium heat for about 6-8 minutes until the clams open. Discard any clams that do not open.
Remove the clams from the pot and strain the cooking liquid through a fine-mesh sieve or cheesecloth to remove any sand. Reserve the strained liquid for later.
Once the clams are cool enough to handle, remove the meat from the shells and chop it into small pieces. Set aside.
In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Reserve about 2 tablespoons of the rendered bacon fat in the pot.
Add the butter to the pot with the bacon fat and melt it over medium heat. Stir in the diced onion and celery, cooking until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes to create a roux.
Gradually whisk in the reserved clam cooking liquid, followed by the milk and heavy cream. Stir until the mixture is smooth and begins to simmer.
Add the diced potatoes, bay leaf, and thyme to the pot. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the chopped clams, salt, and black pepper. Simmer for an additional 5 minutes to blend the flavors.
Remove the bay leaf before serving. Crumble the cooked bacon and use it as a garnish for the chowder. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 314 mg | 24% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
