New England Clam Chowder
Creamy New England Clam Chowder perfect for cold nights.
Servings: 4
Calories: 567kcal
Ingredients
- 4 6.5 ounce cans chopped clams drained ( save the broth!)
- 1 8 ounce bottle clam juice
- 4 cups unpeeled red potatoes scrubbed well and chopped about ½ thick and long
- 2 cups onions chopped fine
- 4 slices bacon
- 1 ½ teaspoons Old Bay seasoning
- 2 cups light cream
- fresh ground pepper to taste
Instructions
- Chop potatoes and put in a bowl of cold water to prevent browning.The potatoes aren't peeled to retain nutrients and fiber. You can peel them if you wish.
- Cook bacon in a large pot until crisp, remove with tongs to paper towels to drain.
- Leave the bacon fat in the pot and add drained potatoes, onions, bottled and reserved clam juice, and Old Bay. Bring to a boil, reduce heat and cover, simmer for 15 minutes.
- Crumble bacon and put aside. After 15 minutes check potatoes, they should be soft. Mash some ( not a lot!) of the potatoes in the soup with a potato masher or a fork, pressing against the side of the pot.
- Stir in light cream, fresh ground pepper and chopped clams, heat on low heat until heated through but not boiling.
Nutrition
Calories: 567kcal | Carbohydrates: 31g | Protein: 9g | Fat: 46g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 501mg | Potassium: 674mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 16.3mg | Calcium: 125mg | Iron: 1.4mg