Clam Chowder

🛒 Ingredients

• Clams, chopped 60 g · 45 kcal
• Bacon, cooked and crumbled 10 g · 50 kcal
• Unsalted butter 8 g · 58 kcal
• Yellow onion, diced 30 g · 12 kcal
• Celery, diced 15 g · 3 kcal
• Potato, peeled and diced 80 g · 60 kcal
• All-purpose flour 8 g · 29 kcal
• Whole milk 80 g · 51 kcal
• Heavy cream 40 g · 140 kcal
• Clam juice or seafood broth 50 g · 5 kcal

👨‍🍳 Instructions

1. Render bacon in a large pot or Dutch oven over medium heat until crispy; remove bacon and set aside, reserving about 1 tablespoon of fat.
2. Add butter to the pot along with diced onion and celery; cook until vegetables are softened, about 5-7 minutes.
3. Stir in flour to create a roux and cook for 1-2 minutes, stirring constantly. Gradually whisk in clam juice/broth and milk until the mixture is smooth.
4. Add diced potatoes to the pot and bring to a gentle simmer. Cook for 15-20 minutes, or until potatoes are tender, stirring occasionally.
5. Stir in chopped clams and heavy cream; heat through gently without boiling, about 2-3 minutes.
6. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with crumbled bacon and fresh parsley, if desired.