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.

Open the cans of clams, drain the liquid into a bowl, and reserve it.

Peel the potatoes, using a fork to hold them steady while peeling, and cut them into small chunks.

Add the potatoes to a pot and cover them with clam juice (or water if preferred), adding salt.

Bring the pot to a boil and cook the potatoes until tender, checking with a fork.

Chop the celery and onion, and mince the garlic.

Cut the bacon into small pieces and cook in a pot over medium heat with half a tablespoon of butter until crispy.

Remove the bacon from the pot, leaving the fat, and add the chopped onions, garlic, and celery to the pot, cooking for about five minutes until softened.

Add a few bay leaves to the pot and season with a little salt.

Make a roux by adding a quarter cup of flour to the bacon fat, stirring until it thickens but does not brown.

Slowly incorporate the reserved clam juice into the roux, stirring constantly until it thickens.

Add half and half (or whole milk) to the mixture and stir in the drained potatoes.

Add six cans of clams to the pot, mixing well to combine.

Let the chowder simmer for about five to ten minutes to meld the flavors together.

Finish with fresh cracked black pepper and a hint of cayenne pepper.

Serve with mini saltine crackers or crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens