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    You are in: Home / Recipes / Jasper's New England Clam Chowder Recipe
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    Jasper's New England Clam Chowder

    Jasper's New England Clam Chowder. Photo by Elainia

    1/1 Photo of Jasper's New England Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Grannydragon's Note:

    Jasper White is famous for Chowders. He has published a cookbook of just chowders. This is the pot of chowder served at our house our way, mostly on cold winter nights. It has none of the glue of flour, so is quite good for gluten-intolerant folks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 4 to 6 quartsized soup pot, over low heat.
    2. 2
      Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
    3. 3
      Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
    4. 4
      Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
    5. 5
      Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
    6. 6
      Mash cooked potatoes with a spoon against side of pot to thicken chowder.
    7. 7
      Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
    8. 8
      Remove from heat. Add clams, bacon, and cream.
    9. 9
      Season and add Parsley. Serve immediately.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on January 18, 2012

      55

      This is my new favorite Chowder recipe. I followed the recipe closely but had to refrain from the use of a couple items due to allergies but it was still the best I've ever cooked. Using the thick cut style bacon and that nifty starch release idea, instead of flour, this was truly a very busy chowder with every spoonful and amazingly flavorful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2010

      55

      I made two pots of this tonight. The first one I used your spices, the second one I used chipotle powder, allspice a little Worcestershire and thyme. Both were fantastic, I think this was the best chowder I have ever tasted in my life! I love that it wasn't thickened with flour or tons of heavy cream. I used a potato masher to mash up the potatoes a bit since I found the spoon to be tedious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      I made this soup for the first time and followed the recipe. The taste was delicious, but consistency, even tough, it was thick it was not as gluey as it is usually sold everywhere. We loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Jasper's New England Clam Chowder

    Serving Size: 1 (305 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 438.0
     
    Calories from Fat 204
    46%
    Total Fat 22.6 g
    34%
    Saturated Fat 12.9 g
    64%
    Cholesterol 103.3 mg
    34%
    Sodium 589.2 mg
    24%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.6 g
    26%
    Protein 20.2 g
    40%

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