Red and White Clam Chowder

Experience the best of both worlds with this tantalizing Red and White Clam Chowder, a hearty fusion of New England creaminess and Manhattan tomato-based freshness. This rich, flavorful soup features tender fresh clams, smoky bacon, and a medley of aromatic vegetables like onion, celery, and carrots. It’s thickened to perfection with a silky blend of heavy cream and flour, then brightened with the vibrancy of diced tomatoes and savory thyme. Serve it steaming hot, topped with crispy bacon and a sprinkle of fresh parsley, alongside crusty bread or oyster crackers for the ultimate comforting meal. Perfect for seafood lovers, this crowd-pleasing recipe is a must for chowder enthusiasts searching for a creative, coastal twist.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons Butter
• 1 tablespoon Olive oil
• 4 slices Bacon, diced
• 1 large Onion, finely chopped
• 2 Celery stalks, diced
• 2 Carrots, diced
• 3 Garlic cloves, minced
• 3 medium Russet potatoes, peeled and cubed
• 1 14.5 oz can Canned diced tomatoes
• 4 cups Clam juice
• 2 pounds Fresh clams, cleaned
• 2 cups Heavy cream
• 2 tablespoons All-purpose flour
• 5 sprigs Fresh thyme
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Chopped fresh parsley (for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced bacon and cook until crispy, about 4-5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Step 2

Add the chopped onion, celery, and carrots to the pot. Sauté for 5-6 minutes until they soften, stirring frequently.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the cubed potatoes, canned diced tomatoes (with their juice), clam juice, thyme sprigs, and bay leaf. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.

Step 6

While the soup simmers, clean the clams thoroughly. Discard any that are cracked or don't close when tapped.

Step 7

Add the cleaned clams to the pot. Cover and let cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.

Step 8

In a small bowl, whisk the cream and flour together until smooth. Slowly stir this mixture into the pot to thicken the chowder.

Step 9

Season the chowder with salt and ground black pepper to taste. Simmer for another 5 minutes, ensuring everything is heated through and well combined.

Step 10

Remove the thyme sprigs and bay leaf from the pot. Ladle the chowder into bowls and garnish with reserved crispy bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	3368.9 grams (3368.9g)

Amount per serving	% Daily Value*
Calories	3580

Total Fat 261.60g	335%
Saturated Fat 135.40g	677%
Polyunsaturated Fat 6.30g
Cholesterol 726mg	242%
Sodium 8746mg	380%
Total Carbohydrate 211.70g	77%
Dietary Fiber 31.30g	112%
Total Sugars 38.90g
Protein 68.70g	137%

Vitamin D 9IU	45%
Calcium 619mg	48%
Iron 19mg	103%
Potassium 6668mg	142%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.7%

Protein: 7.9%

Carbs: 24.4%