Clam Chowder Recipe
A delicious and warming creamy New England Clam Chowder Recipe, made in under an hour. Loaded with chopped clams, we love serving this simple recipe in hollowed our sourdough bread bowls for a truly decadent experience.
- 3 strips bacon chopped
- 5 tablespoons unsalted butter
- 1/2 yellow onion diced
- 1 carrot peeled and diced
- 1 leek cleaned and thinly sliced (white and light green part only)
- 2/3 cup fresh corn (from 1 cob)
- 1 1/2 tablespoons fresh thyme minced
- 1 1/2 cups new potatoes diced
- 1/3 cup all purpose flour
- 2 1/2 cups clam juice
- 2 1/2 cups chopped clams
- 1 3/4 cups milk
- salt and pepper to taste
- sourdough bread bowls for serving
Place a large pot over medium heat and crisp bacon, about 5 minutes.
Add butter and melt.
Stir in onion and carrot and sauté for 5 minutes.
Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
Once onions and leeks have sweat and are slightly translucent, add thyme and corn. Stir together.
Sprinkle flour over vegetable mixture and stir well to create a thick roux, about 3 minutes.
While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Turn heat down to medium-low and allow the mixture to simmer for about 8 minutes or until the mixture thickens, stirring frequently to prevent burning on the bottom.
Stir in clams and milk and continue to simmer for an additional 12 to 16 minutes, continuing to stir frequently.
Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if desired).
Calories: 319kcalCarbohydrates: 34gProtein: 9gFat: 17gSaturated Fat: 9gCholesterol: 44mgSodium: 562mgPotassium: 502mgFiber: 3gSugar: 10gVitamin A: 2655IUVitamin C: 19mgCalcium: 122mgIron: 2mg