Ingredients and Weight:
- 2 dozen (1 pound) fresh clams, scrubbed and debearded
- 2 cups (1.6 ounces) diced bacon
- 1 large onion (0.8 ounces), chopped
- 2 celery stalks (0.4 ounces), chopped
- 2 large carrots (0.6 ounces), chopped
- 4 cups (32 ounces) chicken broth
- 4 cups (32 ounces) clam juice
- 1 cup (8 ounces) all-purpose flour
- 1 cup (8 ounces) heavy cream
- 1 cup (2 ounces) chopped fresh parsley
- 1/2 cup (1 ounce) chopped fresh thyme
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon and set aside.
- Add the onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and clam juice until smooth.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the clams and cook until they open, about 5 minutes. Discard any clams that do not open.
- Stir in the cooked bacon, heavy cream, parsley, and thyme. Season with salt and pepper to taste.
- Serve immediately with crusty bread or crackers.
Nutritional Information:
Serving size: 1 cup
Calories: 350
Fat: 18g (27% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 70mg (23% DV)
Sodium: 1000mg (42% DV)
Carbohydrates: 30g (10% DV)
Fiber: 2g (8% DV)
Sugar: 10g
Protein: 15g
Dish Characteristics:
- Creamy and savory broth
- Tender clams, bacon, and vegetables
- Aromatic herbs and spices
- Comforting and satisfying meal
User Comments:
- "The best clam chowder I've ever had! The broth was rich and flavorful, and the clams were cooked to perfection."
- "I loved the addition of bacon and herbs. It gave the chowder a really unique and delicious taste."
- "This recipe was easy to follow and didn't take too long to make. I will definitely be making this again."
Special Precautions and Tips:
- Use fresh clams for the best flavor and texture.
- If you can't find fresh clams, you can substitute canned clams. However, fresh clams will give the chowder a much better flavor.
- Cook the bacon until it is crispy but not burnt. Burnt bacon will make the chowder bitter.
- Don't overcook the clams. Overcooked clams will be tough and rubbery.
- Serve the chowder immediately for the best flavor and texture.
