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New England Clam Chowder
A creamy chowder without potatoes: tender clams, celeriac, and smoked bacon in a milk-based broth. American comfort food, lighter version.
30 min2 servings340 kcalDifficulty: Easy
Ingredients
- 500 g Clams
- 150 g Celeriac
- 1 piece Onion
- 60 g Smoked bacon
- 200 ml Whole milk
- 3 sprig Fresh thyme
Instructions
Step 1
Peel and cut the celeriac into small 1 cm dice. Slice the onion. Rinse the clams.
Step 2
Cook the bacon in a pot over dry heat for 3 minutes. Add the onion and celeriac, cook for 5 minutes. Pour in 300 ml water and the thyme, simmer for 8 minutes.
Step 3
Add the clams, cover and cook for 4 minutes. Discard any closed clams. Pour in the milk, reheat without boiling and serve.