New England Clam Chowder w/ Kale
This clam chowder recipe is a caloric splurge and oh so tasty. To enhance the seafood flavor but not send it beyond the clam base, I add claw crab meat.
- Preparing Time: 50 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cans cream of celery soup
- 6 slices bacon crumbled
- 1 medium onion small diced
- 10 ounces clams, baby
- 6 ounces crab meat, claw
- 2 cups fingerling potatoes small diced
- 1.5 cups whole milk
- 1 teaspoon dill, fresh
- 1 cup fresh kale thinly chopped
- Carbohydrate 10.5676557670112 g
- Cholesterol 106.954367204137 mg
- Fat 29.0280586211314 g
- Fiber 0.834293982551826 g
- Protein 16.7285655350849 g
- Saturated Fat 12.505409181579 g
- Serving Size 1 1 Serving (248g)
- Sodium 1088.35503788404 mg
- Sugar 9.7333617844594 g
- Trans Fat 2.64037045553771 g
- Calories 368 calories
Cook the bacon on medium low until crispy. Remove bacon and pat dry to remove excess grease. Discard drippings. Crumble bacon and add to an insulated soup pot with the onion and one tablespoon butter. Cook on medium low until onions are translucent. Add the clam juice from the clams, but reserve the clams for addition later. Add the diced potatoes and cover, stirring occasionally until tender or the clam juice is completely absorbed by the potatoes (about 10 minutes). Add milk, cream, soup, remaining butter, kale and dill weed. Stir frequently for about 20 minutes, then add the clams and crab and simmer for ten more minutes.
