🍲 New England clam chowder

Name: New England clam chowder
Total time: 50 min
Yield: 4
Cuisine: United States · New England
Ingredients: 1 kg fresh clams, or 300 g cooked clam meat plus 300 ml clam juice; 100 g bacon, diced; 1 onion, diced; 500 g potatoes, peeled and diced; 250 ml cream; 1 bay leaf, fresh thyme; Salt, black pepper, chopped parsley

Origin: United States · New England

560kcal

per serving · 350 g

160kcal

per 100 g

24 gProtein7 g / 100 g

32 gFat9 g / 100 g

46 gCarbs13 g / 100 g

New England clam chowder is a thick, creamy soup of tender clams, diced potatoes, onion and smoky bacon simmered in a cream-enriched broth. The potatoes soften and thicken the soup naturally while the clams add a briny sweetness. It is served hot in bowls, a classic of seaside restaurants along the US Northeast coast.

Diets

Not vegetarianbecause of: clams, bacon

Not veganbecause of: clams, cream, bacon

Contains porkbecause of: bacon

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: cream

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Milk ⚠ Molluscs

What it is made of

clamspotatocreambacononion

Recipe

4 servings50 min

Ingredients

1 kg fresh clams, or 300 g cooked clam meat plus 300 ml clam juice
100 g bacon, diced
1 onion, diced
500 g potatoes, peeled and diced
250 ml cream
1 bay leaf, fresh thyme
Salt, black pepper, chopped parsley

Method

Steam the clams in 500 ml water until they open, then remove the meat and chop it; strain and keep the liquid.
Fry the bacon until crisp, add the onion and cook for 5 minutes.
Add the potatoes, clam liquid, bay leaf and thyme and simmer for 15 minutes until the potatoes are tender.
Mash a few potato cubes against the side of the pot to thicken, then stir in the cream and clams.
Heat gently without boiling for 3–4 minutes, season and serve with parsley.

How to make it lighter

Use half the bacon and pour off its fat before adding the onion.
Replace part of the cream with clam broth — mashed potato keeps the soup thick.
A cup-sized portion with a green salad is a lighter meal than a large bowl.

History

Chowder has been made in New England since at least the 18th century, and the name is usually linked to the French chaudière, a cooking pot. Cream-based clam chowder became the signature style of Boston and the New England coast, distinct from the tomato-based Manhattan version.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →