Cream of Garlic Soup
New England Clam Chowder
2015-01-16 01:34:10
Nutrition Facts
Serving Size
6453g
Amount Per Serving
Calories 9859
Calories from Fat 2796
% Daily Value *
Total Fat 315g
485%
Saturated Fat 145g
727%
Trans Fat 1g
Polyunsaturated Fat 35g
Monounsaturated Fat 74g
Cholesterol 3824mg
1275%
Sodium 55826mg
2326%
Total Carbohydrates 476g
159%
Dietary Fiber 21g
83%
Sugars 17g
Protein 1211g
Vitamin A
683%
Vitamin C
1814%
Calcium
479%
Iron
7138%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 10 lb. clams in shell, preferably cherrystone, scrubbed
- 4 oz. thick-cut bacon, finely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped thyme leaves
- 2 medium yellow onions, chopped
- 2 bay leaves
- 2 1/2 lbs. new potatoes cut into 1/4" cubes
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Add clams to a 6-qt saucepan of boiling water. Cover pan; cook until clams are steamed open, about 10 minutes (discard any that do not open). Remove from heat, and let cool. Remove clam meat from shells and roughly chop: set aside.
- Pour cooking liquid from pan through a fine strainer into another bowl (you should have about 6 cups; if not, add enough water to make 6 cups); set aside. Cook bacon in a medium saucepan over medium heat. Cook until fat renders and bacon is crisp. Add thyme, onions and bay leaves; cook stirring until soft, about 8 minutes.
- Add reserved clam juice, and potatoes and bring to a boil; reduce heat to medium-low and cook, stirring until potatoes and tender. Add chopped clams and cream; cook until warmed. Season with salt and pepper.
- Serve with a French baguette
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