Chef John’s New York–Style Clam Chowder

1. 1

   Drain the baby and chopped clams. Refrigerate the liquid until needed and set the clams aside.

2. 2

   Add the bacon to a soup pot over medium-high heat; cook, stirring, until well browned and nearly crispy, 7 to 10 minutes. Add the onion, garlic, and a pinch of salt; cook and stir until the onions begin to soften and turn translucent, 5 to 7 minutes.

3. 3

   Stir in the tomato paste and cook, stirring, for 2 minutes. Do not worry if some tomato paste sticks to the bottom; that is desired. Sprinkle in the flour; cook and stir for 2 to 3 minutes.

4. 4

   Pour in the reserved clam juice along with the bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any browned bits.

5. 5

   Add the carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce the heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.

6. 6

   Add the diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust the salt, if needed. Stir in the fresh tarragon and parsley just before serving.

• Calories 275.64 kcal Moderate
• Protein 16.42 g Good Source
• Carbs 33.08 g Moderate
• Total Fat 8.73 g Moderate
• Saturated Fat 3.05 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 22.01 mg Moderate
• Sodium 1197.5 mg High
• Fiber 6.29 g Good Source
• Sugar 5.68 g Moderate
• Added Sugar 0.19 g Low Source
• Calcium 132.94 mg Moderate
• Iron 2.49 mg Moderate
• Potassium 658.32 mg Moderate
• Vitamin A 164.1 mcg_rae Moderate
• Vitamin C 19.15 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅