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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Seid's Note:

    Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, William Morrow Publishers, New York, 2004

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    Ingredients:

    Serves: 12

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
    2. 2
      Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
    3. 3
      Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
    4. 4
      Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

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    Nutritional Facts for New England Clam Chowder

    Serving Size: 1 (171 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 315.7
     
    Calories from Fat 236
    74%
    Total Fat 26.2 g
    40%
    Saturated Fat 15.8 g
    79%
    Cholesterol 82.5 mg
    27%
    Sodium 307.5 mg
    12%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.9 g
    7%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    small quahogs

    fresh thyme

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