CREAMY NEW ENGLAND CLAM CHOWDER - NO BACON | KITCHEN …
This easy New England Clam Chowder is rich and creamy and is made without bacon. Also known as white clam chowder or Rhode Island Clam Chowder, this homemade rich & creamy chowder is sure to please the "chowdah" lover on your list!
Provided by Ronda Eagle | Kitchen Dreaming
Categories Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
- Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
- Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
- Add the potatoes and simmer until tender, about 10-15 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
- Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
- Serving Suggestions: Serve with our New England Clam Cakes.
Nutrition Facts : ServingSize 10 oz, Calories 332 kcal, SugarContent 15 g, SodiumContent 1276 mg, FatContent 12 g, SaturatedFatContent 7 g, CarbohydrateContent 44 g, FiberContent 4 g, ProteinContent 13 g, CholesterolContent 38 mg
NEW ENGLAND CLAM CHOWDER I RECIPE | ALLRECIPES
Hot and hearty recipe that will warm you up on cold winter days.
Provided by Debbie2
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts : Calories 395.8 calories, CarbohydrateContent 24 g, CholesterolContent 101.4 mg, FatContent 22.5 g, FiberContent 2.2 g, ProteinContent 24.1 g, SaturatedFatContent 11.5 g, SodiumContent 706.2 mg, SugarContent 2 g
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