New England Clam Chowder
Try this New England Clam Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 2 tablespoons salt
- 2 tablespoons garlic minced
- 2 tablespoons pepper
- 10 bay leaves
- 2 quarts roux
- 1/4 cup thyme chopped
- 5 pounds bacon medium dice
- 8 pounds spanish onion medium dice
- 8 pounds celery medium dice
- 8 pounds clams chopped
- 8 cans clam juice
- 1/4 cup tabasco
- 6 quarts heavy cream
- 8 pounds yukon potatoes medium dice
- 1 bunch parsley rough chopped
- Carbohydrate 1309.43084459648 g
- Cholesterol 6688.70530111651 mg
- Fat 2130.47240316557 g
- Fiber 213.155182141616 g
- Protein 929.19174002583 g
- Saturated Fat 1006.27471010035 g
- Serving Size 1 1 Serving (19800g)
- Sodium 39603.8831444436 mg
- Sugar 1096.27566245487 g
- Trans Fat 189.070363329096 g
- Calories 27928 calories
Cover the bottom of a stock pot with blended oil, add the bacon and turn on flame to medium. Render the bacon, and cook until bacon begins to crisp. Add the onions, garlic, celery, salt, pepper, and Tabasco. Cook until veg is soft. Add the heavy cream, clam juice and bay leaves, bring to simmer. Add the roux and cook until soup thickens. Add the clams, parsley and thyme, cook for 10 minutes more. cook the Yukon's separately in salted water and add after flame is turned off. Adjust seasoning.
