Newport Clam Chowder
Dive into a bowl of rich, velvety Newport Clam Chowder, a coastal classic that combines the briny sweetness of fresh clams with hearty russet potatoes and the smoky depth of thick-cut bacon. This creamy New England-style chowder is thickened with a buttery roux and infused with fragrant thyme and a bay leaf for a perfectly balanced flavor. Each spoonful is loaded with tender bites of clam, soft potatoes, and hints of savory bacon, creating an irresistible medley of textures and tastes. Ready in just an hour, this comforting dish is perfect for cozy dinners or seaside-inspired gatherings. Garnished with crispy bacon and fresh parsley, it’s best served piping hot with crusty bread or oyster crackers to soak up every luxurious drop. Whether you're a seafood lover or simply craving a bowl of hearty comfort, Newport Clam Chowder is sure to satisfy!
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Recipe Information
Ingredients
- 2 cups chopped clams
- 2 cups clam juice
- 4 tablespoons unsalted butter
- 4 slices thick-cut bacon
- 1 medium yellow onion
- 2 celery stalks
- 2 medium russet potatoes
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the bacon into small pieces and cook in a large, heavy-bottomed pot over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
Finely chop the onion and celery, and peel and dice the potatoes into small cubes. Add the onion and celery to the pot, cooking over medium heat until softened, about 5 minutes.
Stir in the butter and allow it to melt completely. Sprinkle in the flour, stirring continuously, to create a roux. Cook for 2-3 minutes until the roux is golden and slightly nutty in aroma.
Gradually whisk in the clam juice, ensuring there are no lumps from the roux. Once smooth, add the cubed potatoes, thyme, bay leaf, salt, and ground black pepper. Cover and simmer for 20 minutes until the potatoes are tender.
Stir in the milk and heavy cream, then add the chopped clams and their juices. Simmer gently for 10 minutes, ensuring the soup does not boil to avoid curdling.
Remove the bay leaf and taste the chowder, adjusting seasoning if needed.
Ladle the chowder into bowls and garnish with the crispy bacon bits and freshly chopped parsley. Serve hot with oyster crackers or crusty bread on the side.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 33.7 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1272 mg | 98% | |
| Iron | 143.0 mg | 794% | |
| Potassium | 4674 mg | 99% | |
*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.
