Thick & Creamy New England Clam Chowder

READY IN: 45minsYIELD: 6 bowls

INGREDIENTS

  • 4slicesbacon, diced
  • 3tablespoonsbutter
  • 1onion, diced
  • 2garlic cloves, minced
  • 1teaspoonherbes de provence
  • 3tablespoonsall-purpose flour
  • 3 (236 ml) bottles clam juice
  • 1cupvegetable stock
  • 1bay leaf
  • 1cupfrozen corn
  • 2 -3potatoes, peeled and diced
  • 2 (142 g) cans baby clams
  • 1 -2cupcream
  • sea salt & freshly ground black pepper, to taste
  • 2tablespoons chopped fresh parsley leaves
  • NUTRITION INFO

    Serving Size: 1 (342) g

    Servings Per Recipe:6

    Calories: 391.8

    Calories from Fat 193 g 49 %

    Total Fat 21.5 g 33 %

    Saturated Fat 12.3 g 61 %

    Cholesterol 77.3 mg 25 %

    Sodium 834.2 mg 34 %

    Total Carbohydrate39.2 g 13 %

    Dietary Fiber 3.2 g 12 %

    Sugars 5.4 g 21 %

    Protein 12.2 g 24 %

    DIRECTIONS

  • Heat a large Dutch oven or pot over mediumheat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, drain fat from pot.
  • Melt butter in the Dutch oven. Add celeryand onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  • Add in flour, stirring until lightly browned, about 1 minute. Gradually whisk in clam juice and vegetable stock, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in bay leaf, corn, andpotatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Add in 1 cup cream and clams, stir until heated through, about 1-2 minutes; if soup is too thick add more cream.Season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon and parsley.
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