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–+ servings

New England Clam Chowder

Serving Size: 10
Hearty and Delicious traditional New England Style Clam Chowder

Recipe by: Syd Bailey

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time30 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Stock pot or >5 Qt pot, Whisk

Ingredients

  • 1 pound Bacon diced
  • 1 cup onion diced
  • 1 1/2 cup celery diced
  • 1/2 cup carrot shredded
  • 3/4 cup red bell pepper diced
  • 2 tablespoon fresh thyme minced, stems removed (use 2 tsp if dried)
  • 26 ounce canned chopped clams for 10 servings - 4 x 6.5 oz cans
  • 8 ounce clam juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon tabasco sauce
  • 64 ounce half and half
  • 64 ounce milk
  • 2 pound baby red potato cubed
  • 1/2 cup corn starch
  • 1/2 cup cold water

Instructions

  • Brown bacon in large 5 qt stockpot over med-high heat, stirring occasionally so it gets browned evenly. about 3-4 minutes.
  • Add onions, celery, carrot, and bell peppers. Saute for additional 3-4 minutes.
  • Add in thyme, Worcestershire, tabasco, clams. Stir to combine. Add clam juice milk and half and half and turn heat to high.
  • Add potatoes and cook at a high simmer to boil for 10 minutes or until potatoes are soft.
  • Make a slurry with cornstarch and water and stir until thickened, Reduce heat and keep on low heat until ready to serve.
Reheating Instructions
reheat in sauce pan until warm 5 minutes

Nutrition

Calories: 662kcal | Carbohydrates: 44g | Protein: 21g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 119mg | Sodium: 674mg | Potassium: 1132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2580IU | Vitamin C: 30mg | Calcium: 432mg | Iron: 2mg