New England Clam Chowder

By johnwhorfin

Ingredients

• 4 pounds littleneck clams (about 4 dozen), scrubbed
• 4 cups plus 1 Tbsp. water, divided
• 1 tablespoon canola oil
• 1 1/4 cups chopped yellow onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-in. pieces (about 7 cups)
• 1 tablespoon white miso
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 tablespoon cornstarch
• 1/2 cup half-and-half
• 2 tablespoons chopped fresh chives
• Calories 244
• Fat 6g
• Satfat 2g
• Unsatfat 3g
• Protein 15g
• Carbohydrate 34g
• Fiber 5g
• Sugars 4g
• Added sugars 0g
• Sodium 647mg
• Calcium 8% DV
• Potassium 11% DV
• Calories 244
• Fat 6g
• Satfat 2g
• Unsatfat 3g
• Protein 15g
• Carbohydrate 34g
• Fiber 5g
• Sugars 4g
• Added sugars 0g
• Sodium 647mg
• Calcium 8% DV
• Potassium 11% DV

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Bring clams and 4 cups water to a boil in a large pot over high. Cook until clams open, 8 to 10 minutes. (Discard any clams that do not open.) Using a large slotted spoon, transfer clams to a large baking sheet lined with paper towels; set cooking liquid aside. Let clams stand until cool enough to handle. Pull meat from shells; discard shells. Coarsely chop clam meat and set aside.

Step 2

Heat oil in a Dutch oven over medium. Add onion, celery, and garlic; cook, stirring often, until onion is translucent, about 8 minutes. Add reserved clam cooking liquid, potatoes, miso, thyme, pepper, and bay leaf; cook until potatoes are tender, about 25 minutes.

Step 3

Transfer 2 cups of the chowder to a food processor; pulse until coarsely chopped, about 6 times. Stir mixture into remaining chowder.

Step 4

Whisk together cornstarch and remaining 1 tablespoon water in a small bowl until smooth. Stir cornstarch mixture into chowder; bring to a boil over medium-high. Remove from heat; discard bay leaf. Stir in clam meat and half-and-half until combined. Divide chowder evenly among 6 bowls. Top with chives.

Nutritional Information

Calories 244

Fat 6g

Satfat 2g

Unsatfat 3g

Protein 15g

Carbohydrate 34g

Fiber 5g

Sugars 4g

Added sugars 0g

Sodium 647mg

Calcium 8% DV

Potassium 11% DV