Servings: 8 servings
Calories: 349kcal
Equipment
Ingredients
- 8 slices bacon, diced
- 3 tablespoon salted butter
- 1 med onion, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup new red potatoes, diced
- 16 oz clam juice
- 4 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 2 tablespoon all-purpose flour
- 2 cups heavy cream
- 3 10 oz cans whole baby clams, drained and rinsed
Instructions
- In a large dutch oven, over med-high heat, sauté the diced bacon with the butter.
- Add in the onion, carrot, celery, and potato. Continue to sauté for just a few minutes, until the veggies begin to soften.
- Add the clam juice, chicken broth, bay leaves, dried thyme. Simmer until the veggies are tender.
- Make a slurry with the flour and heavy cream. Add this to the chowder mixture and bring it back to a simmer.
- Add in the drained and rinsed clams. Cook until the clams are warmed through.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 15g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1290mg | Potassium: 287mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3877IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg
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