1/2 Photos of New England Clam and Corn Chowder With Herbs
Shelby Jo's Note:
I haven't made this yet, but I'm sure I will...the photo in Bon Appetit looks absolutely delicious.
My Private Note
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- 6 slices thick bacon, cut crosswise into 1/2 inch pieces
- 1 large onion, chopped
- 2 large carrots, peeled & chopped
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon crushed dried rosemary
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
- 3 (6 1/2 ounce) cans chopped clams with juice
- 1 (8 3/4 ounce) can corn, drained
- chopped fresh parsley
- 1Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
- 2Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
- 3Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
- 4Season to taste with salt and pepper.
- 5Divide soup among bowls, sprinkle with bacon and parsley, and serve.
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Nutritional Facts for New England Clam and Corn Chowder With Herbs
Serving Size: 1 (457 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 364.8
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 6.5 g
- Cholesterol 32.5 mg
- Sodium 368.3 mg
- Total Carbohydrate 47.8 g
- Dietary Fiber 4.6 g
- Sugars 18.9 g
- Protein 13.6 g
The following items or measurements are not included:
chopped clams with juice