Try this Classic Clam Chowder recipe, or contribute your own.
Suggest a better descriptionStart by making the clam broth: Put a large pot over medium heat, add the
bacon and saute until the fat is rendered and the bacon is browned, about 5
minutes. Remove the cooked bacon pieces from the pot and reserve them for
something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf
and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the
clams, lemon juice, white wine, and water and bring to a low boil. Reduce the
heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams.
Remove the clams from the pot, discarding any that don't open. Strain the broth
into a bowl. Pull the clams out of their shells, chop them, and set them aside
separately; discard the shells. Set the broth aside.
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add
the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and
the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with
flour and stir to coat everything well. Pour in the clam broth and bring to a boil.
Add the cream and the potatoes, bring to a boil and boil hard for about 7
minutes, until the potatoes break down (this will help to thicken the soup and
give it a good texture). Add the chopped clams and season with salt and
pepper.
Now add the 16 clams in their shells. Cover and simmer to open the clams,
about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
Common Crackers:
2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and
smashed with a rolling pin
3 tablespoons extra-virgin olive oil
3 tablespoons butter, melted
Put the crushed crackers in a bowl, add the oil and melted butter, and toss to
coat the crackers with the fat. Spread on a baking sheet and bake until crisp
and lightly browned, about 10 minutes.
Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Prep Time: none
Ease of preparation: easy
Preheat the oven to 350 degrees F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 478 | ||
Calories from Fat: 332 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 102.9mg | 32 % | |
Sodium 384.6mg | 13 % | |
Potassium 616mg | 16 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 21.3g | ||
Protein 12.8g | 18 % | |
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: 478
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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