New England Clam Chowder may be the most popular chowder, and even though associated with Massachusetts; French, British or Nova Scotia settlers brought the recipe with them.
New England Style Clam Chowder
This hearty meal is actually quite quick to make and is delicious.
Ingredients
- 3 – 4 thick bacon slices cooked (40 gr) 0 CHO
- ½ cup (60 gr) red onion, diced 5 CHO
- ½ cup (55 gr) celery, chopped 1 CHO
- ½ cup (60 gr) red pepper, chopped 3 CHO
- 1 bay leaf 0 CHO
- 2 – 5 oz. (142 gr) cans Whole Baby Clams with liquid 0 CHO
- 1 bottle (236 ml- almost 1 cup) clam juice 0 CHO
- 2 cups (321 gr) raw potatoes, chopped 59 CHO
- 1 tsp. Wizard’s or French’s GF Worcestershire 1 CHO
- ½ tsp salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1 cup 250 ml cream 0 CHO
- 1 TBSP fresh thyme 0 CHO
- Parsley for garnish 0 CHO
TOTAL CHO 69 CHO
- TOTAL WEIGHT 1363 GRAMS
- 69 CHO DIVIDED BY 1363 GRAMS = .05 CHO/GRAM
- 1 CUP = 220 GRAMS (.05 CHO x 220 GRAMS) 11 CHO/CUP
Instructions
- In a medium saucepan, cook bacon until done but not too crisp. Remove from saucepan, chop, and set aside.
- Next add the onion and sauté 3 – 4 minutes. Add celery and peppers to the saucepan and sauté 2 minutes more over medium heat.
- Drain clams and reserve liquid. Place clams in the refrigerator.
- Chop potatoes into ¼ – ½ inch cubes.
- Add liquid from canned clams, clam juice, chopped potato, bay leaf, salt and pepper to the saucepan. Bring stock to a boil. Reduce heat and simmer for 10 minutes until potatoes are fork tender.
- Add clams, Worcestershire, fresh thyme and cream. Simmer to heat the soup, but do not boil.
- Serve with sour dough bread or inside a sour dough bread-loaf, like you’ll see in San Francisco.
- For a New England presentation, serve with oyster crackers or saltines.
