Nb Clam Chowder
Dive into the creamy, comforting world of Nb Clam Chowder, a hearty classic that's elevated with the natural brininess of fresh clams and the smoky richness of crispy bacon. This New England-inspired dish combines tender clams and perfectly cooked potatoes in a velvety broth made with a blend of clam juice, heavy cream, and milk. The chowder is infused with the savory flavors of onions, celery, garlic, and fresh herbs like thyme and parsley, while a touch of bacon fat and a simple roux create a luscious, thick texture. Topped with crumbled bacon and served alongside crusty bread or crackers, this clam chowder is the ultimate comfort food for chilly evenings. Ready in just an hour and perfect for feeding a crowd, it's a true seafood delight you’ll want to savor spoonful by spoonful.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 large onion
- 2 medium celery stalks
- 3 cloves garlic
- 3 medium potatoes
- 2 cups clam juice
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Scrub and clean the clams thoroughly under cold running water to remove any sand or debris.
In a large pot, combine the cleaned clams with 1 cup of water. Cover and steam over medium heat for about 8-10 minutes, or until the clams open. Discard any clams that remain closed. Remove the clams from their shells, chop into bite-sized pieces, and set aside. Reserve the clam broth by straining it through a fine-mesh sieve. Set the broth aside.
In a heavy-bottomed pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and crumble it into small pieces. Set aside for garnish.
In the same pot, add the butter. Once melted, add the chopped onion, celery, and minced garlic. Cook until the vegetables are softened and translucent, about 5 minutes.
Sprinkle the flour over the vegetables and stir continuously to make a roux. Cook for about 2 minutes to remove the raw flour taste.
Slowly add the reserved clam broth, clam juice, milk, and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes, bay leaf, thyme, salt, and pepper. Simmer for about 15-20 minutes or until the potatoes are tender.
Stir in the chopped clams and let them heat through for about 5 minutes. Be careful not to overcook the clams to prevent them from becoming tough.
Remove the bay leaf and stir in the freshly chopped parsley.
Ladle the clam chowder into bowls, garnish with crispy crumbled bacon, and serve hot with crackers or crusty bread.
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 5990 mg | 260% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 30.1 g | ||
| Protein | 286.8 g | 574% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1436 mg | 110% | |
| Iron | 267.3 mg | 1485% | |
| Potassium | 10610 mg | 226% | |
*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.
