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New England Clam Chowder
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New England Clam Chowder

55 minServes 6Nutri-Score C€€
from @jujumaoo35 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • thick-cut bacon (diced)Meat5 pieces
  • unsalted butterDairy30 g
  • onion (medium, diced)Produce1 piece
  • celery (diced)Produce100 g
  • leek (sliced)Produce1 piece
  • garlic (cloves, sliced)Produce8 pieces
  • dried thymeSpices2 g
  • all-purpose flour (for thickening)Pantry60 g
  • chicken brothPantry800 ml
  • canned baby clams (with their juice)Fish4 pieces
  • potato (peeled and diced)Produce1 piece
  • Worcestershire saucePantry10 ml
  • bay leavesSpices2 pieces
  • creamDairy480 ml
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

333kcal

Carbs
18 g
Proteins
10 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  1. Render the bacon

    • Cook the diced bacon in a pot over medium heat until brown and crispy.
    • Remove the bacon from the pot and set aside half of it as garnish.
    Step 1

  2. Sauté the aromatics

    • Add the butter to the rendered fat in the pot.
    • Add the onion, garlic, leek and celery and cook until softened.
    • Stir in the dried thyme.
    Step 2

  3. Make the roux

    • Sprinkle the flour over the vegetables and stir until it forms a roux that will thicken the chowder.
    Step 3

  4. Add broth, clams and potatoes

    • Pour in the chicken broth, filling the pot.
    • Add the diced potato, canned clams with their juice and bay leaves.
    • Bring to a gentle boil and let it thicken.
    Step 4

  5. Finish with cream and bacon

    • Turn off the heat and season with the Worcestershire sauce, salt and black pepper.
    • Stir in the cream and the reserved bacon at the very end.
    Step 5

  6. Serve

    • Ladle the chowder into bowls and top with the reserved crispy bacon.
    Step 6
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