Bea's New England Clam Chowder

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Melt 4 oz of butter in a pot.

Add 2 cloves of garlic to the melted butter and stir until slightly cooked, avoiding browning.

Add chopped onion, chopped celery, and spices (1/2 teaspoon white pepper and 1 bay leaf) to the pot, stirring until the onions are translucent.

Boil the clams in water, covering them with water, and reserve 32 oz of the broth after straining to remove any sand.

Lower the flame and add 4 oz of flour to the pot, stirring quickly to make a roux and cooking for about 5 minutes.

Slowly add the reserved clam broth to the roux while stirring to prevent clumps, cooking for another 10 minutes.

Add the cut-up clams and precooked red skin potatoes (cooked for 20 minutes, skins on) to the pot.

Stir in 1/2 pint of cream and heat until everything is well heated through.

Ladle out the chowder and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens