Name: New england clam chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 9 oz canned chopped clams, drained, juice reserved; 6 oz Yukon Gold potatoes, diced small; 0.5 oz bacon, finely diced; 1 stalk celery, diced; 1/3 cup yellow onion, diced; 1 clove garlic, minced; 3 tbsp half and half; 1/3 cup water; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme

Nutrition

Per serving

455 calories

Protein: 44g; 40% of calories
Carbs: 43g; 38% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 15 min

Place the bacon in a small pot over medium heat. Cook for 5 minutes until the fat has rendered and the bacon is crisp.
Add the onion, celery, and garlic to the pot with the bacon fat. Cook for 4 minutes until the vegetables are soft and fragrant.
Stir in the potatoes, thyme, black pepper, the reserved juice from the clams, and the water. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until the potatoes are fork-tender. Mash about a third of the potatoes against the side of the pot with a spoon, then stir to thicken the broth.
Stir in the clams and half and half. Cook for 2 minutes until the clams are heated through and the broth is creamy. Taste and stir in the salt if needed, as the clam juice is already salty. Done when heated through, 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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