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New England clam chowder

New England clam chowder

Based on 18 ratings
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Team

Team

Editorial Team at Kitchen Stories

Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
800 g
clams
300 g
potatoes (floury)
20 g
flat leaf parsley
20 g
dill
30 g
bacon
125 g
celery
400 ml
fish stock
1 tbsp
butter
tbsp
flour
100 ml
cream
50 ml
milk
lemon (juice)
freshly grated nutmeg
salt
pepper
MetricImperial

Utensils

cutting board, knife, large saucepan, slotted spoon

How-To Videos

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Nutrition per serving

Cal868
Fat32 g
Protein70 g
Carb68 g
  • Step 1/ 4

    Chop parsley and dill. Dice potatoes, bacon, and celery into small cubes and set aside. Wash clams thoroughly.
    • 20 g flat leaf parsley
    • 20 g dill
    • 300 g potatoes (floury)
    • 50 g bacon
    • 125 g celery
    • 800 g clams
    • cutting board
    • knife

    Chop parsley and dill. Dice potatoes, bacon, and celery into small cubes and set aside. Wash clams thoroughly.

  • Step 2/ 4

    In a large saucepan, heat fish broth on medium heat. Add clams and cook on low heat for approx. 1 – 2 min. Remove from broth with a slotted spoon, reserve fish stock, and separate clams from shell. Set aside.
    • 400 ml fish stock
    • large saucepan
    • slotted spoon

    In a large saucepan, heat fish broth on medium heat. Add clams and cook on low heat for approx. 1 – 2 min. Remove from broth with a slotted spoon, reserve fish stock, and separate clams from shell. Set aside.

  • Step 3/ 4

    In another large saucepan, melt butter and fry bacon on medium-high heat until browned, approx. 2 – 3 min. Add flour, stir to combine, and cook for approx. 1 min. Add cream, potatoes, celery, and fish stock and cook until warmed through. Add milk and cook for approx. 5 more min.
    • 1 tbsp butter
    • tbsp flour
    • 100 ml cream
    • 50 ml milk
    • large saucepan

    In another large saucepan, melt butter and fry bacon on medium-high heat until browned, approx. 2 – 3 min. Add flour, stir to combine, and cook for approx. 1 min. Add cream, potatoes, celery, and fish stock and cook until warmed through. Add milk and cook for approx. 5 more min.

  • Step 4/ 4

    Add clams, parsley, dill, and freshly grated nutmeg to taste. Season to taste with lemon juice, salt, and pepper. Enjoy!
    • ½ lemon (juice)
    • freshly grated nutmeg
    • salt
    • pepper

    Add clams, parsley, dill, and freshly grated nutmeg to taste. Season to taste with lemon juice, salt, and pepper. Enjoy!

  • Enjoy your meal!

    New England clam chowder

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