Description
A rich and hearty Clam Chowder recipe that is perfect for a comforting meal. This creamy soup is loaded with tender clams, crispy bacon, potatoes, and aromatic vegetables, all simmered to perfection in a velvety broth. Serve with crusty bread for a satisfying experience.
Ingredients
Bacon:
– 6 ounces diced bacon (use salt pork for a traditional flavor)
Vegetables:
– 1 large onion, finely chopped – 6 celery stalks, finely chopped – 2 cloves garlic, minced
Thickening Agent:
– ⅓ cup all-purpose flour
Liquid:
– 4 cups clam juice (from 4 8-oz bottles or reserved from steaming clams) – 2 cups water
Herbs and Spices:
– 1 large sprig thyme – 1 bay leaf – Freshly cracked black pepper, to taste
Potatoes:
– 2 pounds red skin potatoes, diced
Clams:
– 1 ½ cups clams, finely chopped (from canned or fresh clams) – 2 cups heavy cream – Fresh chives or parsley, minced (optional) – Kosher salt, as needed
Optional:
– Crusty bread, for serving
Instructions
- Make the Chowder (with fresh or canned clams) – Add bacon to a pot, cook until crispy. Remove bacon, leaving 1 tbsp fat. Cook onions, celery, garlic. Add flour, then clam juice, water, thyme, bay leaf, potatoes. Simmer, then add clams, bacon, cream, herbs. Adjust seasoning.
- Prepare Fresh Clams – Choose fresh clams, scrub well. Boil water, add clams. Remove open clams, continue cooking until all open. Chop clams, strain and reserve liquid for chowder.
Notes
- You can use fresh clams or canned clams for this recipe.
- Adjust the thickness of the chowder by varying the amount of flour added.
- Ensure the clams are fresh and discard any that do not open during cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Clam Chowder, Soup, Comfort Food, Seafood, Bacon
