New England clam chowder

New England clam chowder

9 ratings

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
  • 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

Utensils

  • 2 large saucepans
  • fine grater
  • slotted spoon
  • cutting board
  • knife

Enjoy with

Albariño
This dry and crisp white wine is perfect for seafood, and will complement the creaminess and herby flavors of this dish.

Nutrition per serving

Cal
868
Protein
70g
Fat
32g
Carb
68g

Step 1/4

Chop parsley and dill. Dice potatoes, bacon, and celery into small cubes and set aside. Wash clams thoroughly.
  • 20 flat leaf parsley
  • 20 dill
  • 300 potatoes (floury)
  • 50 bacon
  • 125 celery
  • 800 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
  •  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!