Creamy New England Clam Chowder

November 14, 2014

Creamy and flavorful, this chowder is perfect for those chilly nights

If you have never steamed clams before, here is how you do it:
¼ c. water
½ c. chicken broth
6 cloves garlic, crushed
2-3 Lbs. clams (rinse them off really good, then put them in a bowl with salt water in the fridge for a while)
Bring first three ingredients to a boil. Add clams, cover with a lid, then steam until all the clam shells open up (about 5-10 minutes). Do not over cook. Remove from heat, drain... and that's it!
Clam Chowder:
¾ c. butter, melted
1 c. flour
1 c. celery, finely diced
1 c. onions, finely diced
1 c. leeks, finely diced
3-4 cups red potatoes, diced (we use about 3 c. because we like it nice and thick, if you like a thinner clam chowder use less)
¾ c. clams, shelled & chopped (use FRESH clams and steam them yourself)
¾ Tbsp. FRESH ground black pepper
1½ Tbsp. salt (use KOSHER salt, not table salt)
¾ Tbsp. whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 c. chicken broth
¾ c. clam juice
1 quarts half & half

If you have never steamed clams before, here is how you do it: Bring first three ingredients (water, chicken broth and garlic) to a boil. Add clams, cover with a lid, then steam until all the clam shells...
See the full directions on my site

Nutritions

Calories
7250

Sodium
9270mg
386% DV

Fat
388g
597% DV

Protein
247g
495% DV

Carbs
644g
219% DV

Fiber
105g
421% DV