New England Clam Chowder And Scallops
A creamy, flavorful New England clam chowder with tender scallops, smoky bacon, and rich potatoes, perfect for cozy gatherings and seafood lovers alike.
Ingredients
Instructions
- Cook bacon until crispy, then dice and set aside.
- In a large pot, combine clams with liquid, clam juice, and cooked potatoes. Bring to a simmer.
- Add chopped onion and cook until softened.
- Stir in flour and cook for 1-2 minutes to eliminate raw flour taste.
- Gradually add light cream or milk, stirring constantly until the mixture thickens.
- Add the bay scallops and cooked bacon to the chowder, cooking for an additional 5 minutes until scallops are tender.
- Season with salt and pepper to taste and serve hot.
Tips & Substitutions
For a creamier chowder, consider using half-and-half instead of light cream or milk. If you want to reduce the fat, you can substitute turkey bacon for regular bacon. Adding a bit of Old Bay seasoning can enhance the seafood flavor. Make sure to cook the scallops just until they are opaque to avoid overcooking. Serve with crusty bread to soak up the delicious broth.
Serving Suggestions
Serve the chowder hot, garnished with additional crispy bacon pieces and fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad. For a complete meal, serve alongside a light dish like Grandma Elliott's Sauerkraut Balls to balance the richness of the chowder.
Storage & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the cream to separate. You can also add a splash of milk or cream to help restore its consistency if it thickens too much upon cooling.
Nutrition & Diet Analysis (per serving)
Each serving of New England Clam Chowder And Scallops contains roughly 1416 calories, with 28g protein, 197g carbohydrates, and 57g fat. It is an excellent source of vitamin C (96% of the Daily Value), potassium (75% of the Daily Value), and protein (57% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2186mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned clams instead of fresh?
Yes, you can use canned clams. Just make sure to include their liquid for flavor. Drain and rinse them before adding to the chowder. Canned clams work well for convenience and still provide a good taste.
How can I make this recipe gluten-free?
To make the chowder gluten-free, substitute the flour with cornstarch or a gluten-free flour blend. Mix the cornstarch with a little cold water to create a slurry before adding it to the chowder to thicken it without compromising texture.
What should I do if my chowder is too thick?
If your chowder turns out too thick, simply stir in a bit more clam juice, broth, or milk until you reach your desired consistency. Adjust the seasoning afterward, as diluting may lessen the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).