Venus De Milo New England Clam Chowder
Dive into the comforting flavors of the Venus De Milo New England Clam Chowder, a timeless classic that embodies the heart of coastal cuisine. Rich and creamy, this chowder combines tender diced russet potatoes, savory bacon, and the briny essence of canned chopped clams with their juice for a perfectly balanced bite. Infused with aromatic celery, onion, fresh thyme, and a hint of bay leaf, this recipe layers flavor in every spoonful. Its velvety texture is achieved with a flour-thickened broth enriched by heavy cream, making it irresistibly hearty. Garnished with crisp bacon bits, fresh parsley, and served with optional oyster crackers for a delightful crunch, this 40-minute wonder is perfect as a soul-warming starter or a satisfying main dish. Whether you're craving traditional New England flavors or a cozy seafood-inspired meal, this clam chowder delivers quintessential charm with every serving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Canned chopped clams (with juice)
- 4 tablespoons Unsalted butter
- 4 slices Bacon, diced
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely diced
- 0.25 cup All-purpose flour
- 4 cups Chicken stock
- 2 large Russet potatoes, peeled and diced
- 2 cups Heavy cream
- 1 unit Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 serving Oyster crackers (optional)
Instructions
In a large pot, cook diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add butter to the pot with the bacon fat and melt over medium heat. Stir in the chopped onion and celery, cooking until softened and translucent, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 2-3 minutes, stirring constantly, to eliminate any raw taste.
Slowly whisk in the chicken stock, ensuring there are no lumps. Add the clam juice (reserve the clams for later), diced potatoes, bay leaf, thyme, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream and chopped clams, cooking for an additional 5 minutes over low heat, just until the clams are heated through. Do not let the chowder boil to prevent curdling.
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls, garnish with chopped fresh parsley and crispy bacon. Serve with optional oyster crackers on the side.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 7596 mg | 330% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.2 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 4092 mg | 87% | |
*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.
