Clam Chowder

Clam Chowder might be just the main course you are searching for. This recipe serves 4 and costs $3.12 per serving. One portion of this dish contains about 14g of protein, 31g of fat, and a total of 549 calories. Head to the store and pick up parsley, bay leaf, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. 42 people were impressed by this recipe. This recipe is typical of American cuisine. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include Clam Chowder, Clam Chowder, and Whole 30 Clam Chowder.

Servings: 4

 

Ingredients:

1/4 pound bacon, cut into 1/2-inch pieces

1 bay leaf

2 tablespoons butter

3 8-ounce bottles clam juice

5 (6.5) ounce cans of clams, diced, juices reserved

1/4 cup flour

1/2 cup heavy cream

1 large onion, chopped (about 1 1/2 cups)

1 teaspoon paprika

1/4 cup parsley, chopped (optional)

Salt and pepper

1 pound starchy potatoes (such as Idaho or Russet) peeled and cut into 1/2-inch cubes

1 cup whole milk

Equipment:

sauce pan

pot

paper towels

whisk

Cooking instruction summary:

Procedures 1 Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes. 2 In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes. 3 Stir in flour and whisk constantly until roux has thickened, about two minutes. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.

 

Step by step:


1. 1

2. Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes.

3. 2

4. In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes.

5. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes.

6. 3

7. Stir in flour and whisk constantly until roux has thickened, about two minutes.

8. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.


Nutrition Information:

Quickview
549k Calories
13g Protein
30g Total Fat
55g Carbs
11% Health Score
Limit These
Calories
549k
27%

Fat
30g
47%

  Saturated Fat
15g
97%

Carbohydrates
55g
19%

  Sugar
12g
13%

Cholesterol
85mg
29%

Sodium
1197mg
52%

Get Enough Of These
Protein
13g
28%

Vitamin K
65µg
63%

Vitamin B12
2µg
41%

Vitamin B6
0.69mg
35%

Vitamin A
1592IU
32%

Vitamin C
24mg
30%

Potassium
921mg
26%

Phosphorus
256mg
26%

Selenium
17µg
25%

Vitamin B1
0.34mg
23%

Manganese
0.4mg
20%

Vitamin B3
3mg
17%

Vitamin B2
0.29mg
17%

Folate
66µg
17%

Magnesium
60mg
15%

Calcium
147mg
15%

Fiber
3g
15%

Iron
2mg
14%

Copper
0.25mg
12%

Vitamin B5
1mg
11%

Zinc
1mg
9%

Vitamin D
1µg
8%

Vitamin E
1mg
8%

covered percent of daily need
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How to Make Clam Chowder

 

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