New England Clam Chowder
Nutrivore Score: 240
Ingredients
- 4 slices bacon thick cut, chopped
- 1 medium onion diced small
- 3 stalks celery diced small
- 1 large carrot diced small
- 3 cups bone broth
- 18 oz clams canned, 3 (5 to 6 oz) cans, drained
- 2 bay leaves
- 5 sprigs thyme leaves only
- 2 cups half and half or cream of choice
- 1 1/4 pound potatoes Yukon gold, or swap with green plantain and/or turnips
- 3 tablespoons parsley chopped fresh
- salt or truffle salt to taste
Instructions
- Place the bacon in a medium stockpot, the turn on the heat to medium-high. Cook, stirring occasionally, until the bacon is crisp.
- Add the onion, celery, and carrot and cook until fragrant, stirring occasionally, about 5 minutes.
- Add the stock, clams, potato, bay leaves, and thyme. Bring to a boil, then reduce the heat the maintain a simmer for 20 minutes, stirring occasionally.
- Add the half and half. Taste and season with salt. Cook for 1 to 2 minutes more, add the parsley, saving some for garnish, and serve.
Nutrition
Nutrition Facts
New England Clam Chowder
Amount per Serving
Calories
284
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
42
mg
14
%
Sodium
230
mg
10
%
Potassium
673
mg
19
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
13
g
26
%
Vitamin A
2636
IU
53
%
Vitamin C
26
mg
32
%
Calcium
126
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.