Jasper's New England Clam Chowder

Dive into the comforting flavors of coastal New England with Jasper's New England Clam Chowder, a creamy and heartwarming classic that’s perfect for any occasion. This rich and satisfying chowder is made with fresh littleneck or cherrystone clams, smoky bacon, and tender russet potatoes, all simmered together in a luscious broth featuring fragrant thyme, a touch of heavy cream, and the briny essence of clam juice. The addition of a flour-based roux ensures a velvety texture, while crisp bacon bits and a sprinkle of fresh parsley add the perfect finishing touch. Ready in just one hour, this authentic recipe is a must-try for seafood lovers seeking a true taste of New England. Serve it with oyster crackers for the ultimate coastal dining experience! Keywords: New England clam chowder recipe, creamy clam chowder, seafood soup, comfort food, coastal recipes.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams (littlenecks or cherrystones)
• 3 cups Water
• 4 slices Bacon, diced
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 Celery stalks, finely diced
• 2 tablespoons All-purpose flour
• 2 medium Russet potatoes, peeled and diced
• 2 cups Clam juice
• 1.5 cups Heavy cream
• 1 cup Whole milk
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 1 cup Oyster crackers (optional, for serving)

Directions

Step 1

Scrub the clams clean under cold running water. In a large pot, bring 3 cups of water to a boil. Add the clams, cover, and steam for 5-7 minutes or until the clams open.

Step 2

Remove the clams, reserving the cooking liquid, and set aside to cool slightly. Strain the cooking liquid through a fine mesh sieve to remove any grit and set aside. Discard any unopened clams.

Step 3

Remove the clam meat from the shells and chop it into bite-sized pieces. Discard the shells.

Step 4

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 5

Add the butter to the bacon drippings in the pot. Once melted, stir in the chopped onion and celery. Cook over medium heat until softened, about 5 minutes.

Step 6

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 7

Gradually stir in the reserved clam cooking liquid, clam juice, and diced potatoes. Add the thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are tender.

Step 8

Reduce the heat to low. Stir in the heavy cream, milk, and chopped clam meat. Simmer gently for 5 minutes, stirring occasionally. Do not let the mixture boil.

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed. Remove and discard the bay leaf.

Step 10

Ladle the chowder into bowls and garnish with the reserved bacon bits and chopped parsley. Serve warm with oyster crackers on the side, if desired.

Nutrition Facts

Serving size	(3885.8g)

Amount per serving	% Daily Value*
Calories	4113.9

Total Fat 219.9g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 845.7mg	0%
Sodium 8318.1mg	0%
Total Carbohydrate 322.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 23.4g
Protein 187.3g	0%

Vitamin D 107.4IU	0%
Calcium 1462.9mg	0%
Iron 141.9mg	0%
Potassium 5599.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 18.6%

Carbs: 32.1%