Name: New England clam chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz clams, drained and chopped; 0.5 oz bacon, diced; 1/3 cup yellow onion, finely diced; 1 stalk celery, finely diced; 3.5 oz Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 170 g bottled clam juice; 1/2 tsp dried thyme; 1 bay leaf; 2 tbsp half and half; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp all-purpose flour; 1 tsp salted butter; 1/4 cup water

Nutrition

Per serving

495 calories

Protein: 44g; 35% of calories
Carbs: 47g; 38% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 25 min

Place bacon in a small pot over medium heat. Cook for 5 to 7 minutes until the fat renders and the bacon is crisp.
Add the butter, onion, and celery to the pot. Cook for 5 minutes until softened, stirring often. Stir in the flour and cook for 1 minute more to toast.
Slowly whisk in the clam juice and water. Add the potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat, cover the pot, and simmer for 15 minutes until the potatoes are tender.
Stir in the chopped clams and half and half. Simmer for 2 minutes to heat through. Remove the bay leaf and season with salt and pepper. Done when 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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