New England

New England clam chowder

Name: New England clam chowder
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 600 g shelled clam meat with juices or 1.5 kg in shell clams; 4 rashers chopped bacon (streaky rashers, streaky bacon); 1 1/2 tbsp butter; 1 diced onion; 2 sticks diced celery; 3 tbsp maida (all-purpose flour, plain flour); 3 medium diced potato; 1 1/4 cups plus clam juices water; 1 1/4 cups milk; 1/2 cup fresh cream (thickened cream, heavy cream); 1 bay leaf (indian bay leaf); 1/2 tsp dried thyme dried mixed herbs (italian seasoning); 1/2 tsp black pepper; Salt, to taste; Flat leaf parsley, for garnish

Creamy, briny, chunky with potato. Best eaten by the sea or pretending to be.

45 minTime

31 gProtein each

mildSpice

Chowder on the coast2 chapters · 1 min read

Make it your way

Grandma's wayMilk and cream base with clams, potato and salt pork style bacon.

The original

497kcalsame

31 gproteinsame

4 gfibresame

45minutessame

New England clam chowder.

Per serving, worked out from the ingredient table.

Ingredients

Clams600 g shelled clam meat with juices, or 1.5 kg in shell

Bacon (streaky rashers, streaky bacon)4 rashers, chopped

Butter1½ tbsp

Onion1, diced

Celery2 sticks, diced

Maida (all-purpose flour, plain flour)3 tbsp

Potato3 medium, diced

Water1¼ cups, plus clam juices

Milk1¼ cups

Fresh cream (thickened cream, heavy cream)½ cup

Bay leaf (indian bay leaf)1

Dried mixed herbs (italian seasoning)½ tsp dried thyme

Black pepper½ tsp

Saltto taste

Flat leaf parsleyfor garnish

Method

5 steps

1If using clams in shell, steam them with 1 cup water until they open; pick out meat, strain and keep the liquid.
2Cook bacon slowly until crisp. Add butter, onion and celery and cook until soft.
3Stir in flour for a minute, then the clam liquid, water, potatoes, bay and thyme. Simmer until potatoes are just tender.
4Add milk, cream and chopped clams. Heat gently without boiling for 3 to 4 minutes.
5Season with pepper and salt, finish with parsley.

Serve it like this

Ladle into deep warm bowls or a hollowed bread bowl, scatter parsley and pepper and serve with crackers or crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

New England

New England clam chowder

Creamy, briny, chunky with potato. Best eaten by the sea or pretending to be.

45 minTime

31 gProtein each

mildSpice

Chowder on the coast2 chapters · 1 min read

Make it your way

Grandma's wayMilk and cream base with clams, potato and salt pork style bacon.

The original

497kcalsame

31 gproteinsame

4 gfibresame

45minutessame

New England clam chowder.

Per serving, worked out from the ingredient table.

Ingredients

Clams600 g shelled clam meat with juices, or 1.5 kg in shell

Bacon (streaky rashers, streaky bacon)4 rashers, chopped

Butter1½ tbsp

Onion1, diced

Celery2 sticks, diced

Maida (all-purpose flour, plain flour)3 tbsp

Potato3 medium, diced

Water1¼ cups, plus clam juices

Milk1¼ cups

Fresh cream (thickened cream, heavy cream)½ cup

Bay leaf (indian bay leaf)1

Dried mixed herbs (italian seasoning)½ tsp dried thyme

Black pepper½ tsp

Saltto taste

Flat leaf parsleyfor garnish

Method

5 steps

1If using clams in shell, steam them with 1 cup water until they open; pick out meat, strain and keep the liquid.
2Cook bacon slowly until crisp. Add butter, onion and celery and cook until soft.
3Stir in flour for a minute, then the clam liquid, water, potatoes, bay and thyme. Simmer until potatoes are just tender.
4Add milk, cream and chopped clams. Heat gently without boiling for 3 to 4 minutes.
5Season with pepper and salt, finish with parsley.

Serve it like this

Ladle into deep warm bowls or a hollowed bread bowl, scatter parsley and pepper and serve with crackers or crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

New England clam chowder

Make it your way

Ingredients

Method

New England clam chowder

Make it your way

Ingredients

Method

Make it a meal