New England clam chowder

Based on 14 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

Servings:-2+
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
1½ tbsp flour
100 ml cream
50 ml milk
lemon (juice)
freshly grated nutmeg
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • slotted spoon

Nutrition per serving

Cal
868
Protein
70 g
Fat
32 g
Carb
68 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
    • 1½ 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!