Chunky New England Clam Chowder
Clam Chowder doesn’t have to be runny or full of cream. Add more of the good stuff to make this Chunky New England Clam Chowder.
Calories 437kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onions
- 2 cup fingerling potatoes cut into ½-inch rounds
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 garlic cloves crushed or minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoon all purpose flour
- 3 lbs canned clams
- 3 cup half-and-half
- ¼ cup chopped parsley
- 2 tablespoon chopped green onions green parts only
Instructions
- Heat a large stock pot on medium and add olive oil.
- When oil is hot add onions and cook until softened, about 8 minutes.
- Stir in potatoes, carrots and celery and continue to cook vegetable for 5 minutes, stirring often.
- Stir in garlic, salt, pepper and flour.
- Cook for an additional 2 minutes.
- Separate the juice from the canned clam meat. You should have about 1 quart of juice.
- Stir the clam juice to the cooked vegetables, scraping the bottom of the pot to pick up the browned bits.
- Bring the soup to a boil, then reduce to low and simmer until the vegetables are tender, about 15 minutes.
- Stir in the reserved clam meat and half-and-half, parsley and green onions.
- Continue to simmer for 15 minutes, stirring often.
- Check seasoning and serve hot.
Nutrition
Serving: 1bowl | Calories: 437kcal | Carbohydrates: 30g | Protein: 46g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 117mg | Sodium: 569mg | Fiber: 2g | Sugar: 7g
