Last updated on June 15th, 2023
Wonderfully rich and creamy, New England Clam Chowder hits the spot on a cold winter day. It’s a great option if you’re trying to incorporate more seafood into your diet. Eating seafood at least twice a week can be beneficial to both brain and heart health. Shellfish, like clams, are a high-quality protein full of the healthy omega-3 fatty acids needed for brain development and function, it’s also packed with tons of essential amino acids and micronutrients like selenium, iron, vitamin D, and a range of B vitamins. In fact, clams are one of the best sources of B12 in the modern diet.
New England Clam Chowder
Ingredients
2 Tbsp. Unsalted Butter
1/3 Pound Bacon (diced)
1/2 of a Sweet Onion (diced)
2 Celery Stalks (diced)
1 Carrot (cleaned, peeled, and diced)
3 Tbsp. Flour
3 Garlic Cloves (minced)
2 Cups Heavy Cream
3 Cups Chicken Stock
8 oz. White Wine
2 Medium Size Potatoes (cleaned, peeled, and diced)
1 tsp. Fresh Thyme (remove stems and finely chop)
64 oz. Clams (drained and chopped)
1 Bay Leaf
Garnish: 2 tsp. Fresh Parsley (finely chopped)
Garnish: 1/2 Cup Microgreens
Steps
- In a large saucepan add the bacon and cook until crisp.
- Add the butter and onion, celery, carrot, thyme, and garlic. Cook on medium-high heat until translucent.
- Add the flour and reduce the heat to medium and cook for three minutes. Deglaze with wine and whisk.
- Add heavy cream, chicken stock, and milk, and continue to whisk. Bring to a boil.
- Add clams and potatoes and cook until the potatoes are cooked but still firm.
- Add parsley before serving and stir.
- Remove the bay leaves.
- Serve and garnish with microgreens
