New England Clam Chowder

creamy New England clam chowder

Makes 2.25 quarts · 457 kcal per serving

Ingredients

• 400 g potato
• 600 g clam juice
• 210 g heavy cream
• 210 g milk
• 330 g clams
• 61 g carrot
• 168 g onion
• 132 g celery
• 12 g garlic
• 90 g bacon
• 48 g butter
• 36 g all purpose flour
• 5 g salt
• 2 g black pepper

Method

1. 1. Cook the chopped bacon on the stovetop on medium heat until the fat renders and it begins to crisp; soften the onion, carrot, and celery with the salt in the rendered bacon, then add the garlic and cook briefly.
2. 2. Stir in the flour to make a roux, then whisk in the clam juice and milk.
3. 3. Add the potatoes; cook until tender, ~15-30 min depending on potato piece size.
4. 4. For a thicker soup, optionally blend 2 cups of the soup with a blender and add back to the pot.
5. 5. Stir in the clams and cream.
6. 6. Adjust salt to taste.