Try this Clam Chowder recipe, or contribute your own.
Suggest a better descriptionIn a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into ½-inch pieces. Set clams and broth aside.
In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.
Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (4158g) | ||
Recipe Makes: 1 Recipe | ||
|
||
Calories: 4476 | ||
Calories from Fat: 2050 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 227.7g | 304 % | |
Saturated Fat 124g | 620 % | |
Monounsaturated Fat 55.4g | ||
Polyunsanturated Fat 17.6g | ||
Cholesterol 1834.4mg | 564 % | |
Sodium 5734mg | 198 % | |
Potassium 12229.3mg | 322 % | |
Total Carbohydrate 110.9g | 33 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 106g | ||
Protein 472.5g | 675 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4476
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.