Description
This rich and creamy Clam Chowder recipe combines smoky bacon, tender potatoes, and fresh clams in a flavorful broth. Perfect for a comforting meal, this chowder is easy to prepare and ideal for seafood lovers seeking a classic dish.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon
- 2 Tablespoons butter
- 2 cups half-and-half, divided
Vegetables and Aromatics
- 2 celery stalks, chopped
- 1 shallot, finely chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 small red potatoes, peeled and cubed
- Fresh parsley for garnish
Liquids and Broth
- 2 cups chicken broth
- 1 8oz bottle clam juice
Seafood
- 3 6.5 oz cans chopped clams, drained
Seasonings and Others
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 1 bay leaf
Instructions
- Cook bacon: Add chopped bacon to a large stock pot and heat over medium heat until browned. Remove bacon and set aside, reserving about 1 tablespoon of bacon grease in the pot, pouring out the excess.
- Sauté aromatics: Melt butter in the pot over medium-high heat. Add celery, onion, and shallot; cook for about 5 minutes until they become soft and translucent.
- Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
- Cook potatoes: Add cubed potatoes, chicken broth, salt, white pepper, and dried thyme. Bring mixture to a boil, then reduce heat to simmer for 15 minutes or until potatoes are tender.
- Prepare thickener: Whisk together flour and 1/2 cup of half-and-half until smooth. Gradually stir this mixture into the soup, cooking until the chowder thickens.
- Add clams and liquids: Stir in drained clams, clam juice, and the remaining 1 1/2 cups of half-and-half. Heat the soup gently until warm, but do not boil.
- Simmer with bay leaf: Reduce heat to low, add the bay leaf, and cook for an additional 5 minutes to blend flavors.
- Finish chowder: Stir in half of the reserved bacon. Ladle into bowls and garnish with fresh parsley and the remaining bacon before serving.
Notes
- You can substitute half-and-half with any milk product; heavy cream will yield a richer and creamier chowder but increases fat and calories.
- Do not bring the chowder to a boil after adding the clams and half-and-half to prevent curdling.
- Use fresh parsley for garnish to add color and a fresh herbaceous note.
- Red potatoes are preferred for their texture but Yukon gold can be used as an alternative.
- Drain clams well to avoid diluting the chowder.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
