Recipes
Return to previous pageNew England Style Clam Chowder
Submitted By David Valdez
(1 rating)
Classic creamy New England Clam Chowder. Yum!
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8
Ingredients
- 1 1/2 pounds red potatoes, diced
- 5 cups clam juice
- 2 pounds shucked clams, chopped
- 1 teaspoon olive oil
- 1 cup chopped white onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 slices chopped bacon
- 1/2 teaspoon thyme
- pinch nutmeg
- 2 cups whole milk
- salt and ground black pepper, to taste
Instructions
- In a large pot or Dutch oven, combine potatoes and clam juice and bring to a gentle simmer. Cook for 5 minutes.
- Add clams to potato mixture and warm through, set aside.
- In a medium sauce pan heat olive oil on medium high heat, add onion, carrot, celery and bacon to pan. Cook until just tender about 5 minutes. Add thyme and nutmeg, set aside.
- Add the cooked vegetables and bacon to the potato and clam mixture. Bring back up to medium-high heat. Stir in whole milk and cook for 5-10 minutes more. Add salt and pepper to taste.
- Serve about 1 large cup of soup per person.
Client Comments
- Jody
- 3/1/2010
- I made this with razor clams that I dug at the ocean and it was deeeelish!
- Debbie U
- 10/19/2009
- Oh My Gosh! A Kinetix recipe with bacon? This is the best - my husband and I went clam digging over the weekend and made this. Wonderful flavor