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New England-Style Clam Chowder With Crunchy Thyme Breadcrumbs

A delicious clam chowder featuring sweetcorn, potatoes, and fresh clams, topped with zesty, crisp thyme breadcrumbs and salty pancetta.

DinnerSeafoodClamsChowderBeach House Cooking
Estimated Nutrition
Calories
423.1
kcal / serving
1692.4 kcal total
Carbs
27.5g
per serving
109.8 g total
Fat
26.1g
per serving
104.2 g total
Protein
19.7g
per serving
78.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
14
g
Butter
A knob
100
ml
Single Cream
Fruits
1
piece
Lemon
Zest only
GrainsCereals
1
slice
Spelt Bread
For breadcrumbs
Liquids
500
ml
Chicken Stock
Meat
4
slice
Pancetta
Optional garnish
NutsSeeds
2
piece
Bay Leaves
2
sprig
Thyme
Fresh; for the soup
1
handful
Parsley
Fresh and chopped
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground; to taste
2
sprig
Thyme
Fresh; for breadcrumbs
OilsFats
1
tbsp
Olive Oil
For the soup
1
tbsp
Olive Oil
For breadcrumbs
1
tbsp
Olive Oil
For frying pancetta
Seafood
1
kg
Clams
Fresh shells
Vegetables
1
piece
Onion
Peeled and finely chopped
2
stick
Celery
Finely chopped
1
ear
Sweetcorn
Kernels sliced off
300
g
Red Potatoes
Cut into pieces

Method

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