Calories
365 kcal
Protein
14 g
Fat
17 g
Carbohydrates
41 g
In a large pot, cook some bacon until crispy, for about 6-8 minutes. Place the bacon strips aside onto a plate or paper towel, leaving some excess fat in the bottom of the pot for additional flavour.
Melt some butter in a different stockpot and saute the onions until they become translucent. Stir in some thyme and garlic for 30 seconds or until they’re fragrant. Star whisking in flour for no more than one minute, which will assure thickness to the consistency of the soup. While continuously whisking, add in the clam juice, whole milk, vegetable broth and bay leaves. After 1-2 minutes, the consistency should thicken, which is when you’ll add the potatoes and bring the mixture to a boil. Lower heat and let the potatoes simmer until they’re tender.
Start adding in Half & Half (a mixture of equal parts cream and whole milk or other dairy products) with clams, letting the soup simmer for three more minutes. If you desire a more runny texture, add more Half & Half to dilute the consistency.
Upon serving, garnish with bacon, parsley and some oyster crackers for an authentic taste.
To stay true to the New England version of clam chowder, sprinkle some oyster crackers in the bowl upon serving.
While you can also use fresh clams, you can purchase canned chopped clams, which allows you to separate them from their juice.
Bon Appetit!
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