New England Clam Chowder
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 50 min · Shellfish · gluten-free
510 cal
26g protein
34g carbs
30g fat
per serving · estimated
Ingredients
- 2 (6.5 oz) cans chopped clams
- 2 (8 oz) bottles bottled clam juice
- 2 slices bacon
- 1 russet potatoes
- 1 yellow onion
- 1/2 cup heavy cream
- 1 cup whole milk
- 1 1/2 tbsp butter
- 1/2 tsp fresh thyme
Method (tap to check — screen stays awake)
- Cook the chopped bacon until crisp, then set aside, leaving the fat.
- Soften the diced onion in the fat with the butter and thyme.
- Add the diced potatoes, the juice drained from the clam cans, and the bottled clam juice, and simmer 15 minutes until the potatoes are tender.
- Stir in the milk and cream and heat through without boiling.
- Add the clams and the bacon and cook 3 minutes more.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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