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Clam Chowder Recipe

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This creamy and hearty clam chowder is packed with tender clams, potatoes, and a rich, flavorful broth. It’s a comforting dish perfect for chilly evenings or when you’re craving a taste of the coast.

Ingredients

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For the Soup

  • 4 strips of bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 stalks of celery, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups clam juice (from bottled clam juice or reserved from canned clams)
  • 2 cups heavy cream or half-and-half
  • 2 medium potatoes, peeled and diced
  • 2 (6.5 oz) cans of chopped clams, drained (reserve the liquid)
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • Salt and black pepper, to taste

For Garnish (Optional)

  • Fresh parsley, chopped
  • Oyster crackers or crusty bread

Instructions

1. Cook the Bacon

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
  2. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

2. Sauté the Vegetables

  1. Add the butter to the bacon drippings in the pot.
  2. Sauté the chopped onion, celery, and garlic until softened and fragrant, about 5 minutes.

3. Thicken the Base

  1. Sprinkle the flour over the sautéed vegetables and stir well to form a roux. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

4. Add Liquids and Potatoes

  1. Gradually whisk in the clam juice and heavy cream, making sure there are no lumps.
  2. Add the diced potatoes and thyme, and bring the mixture to a gentle simmer.

5. Simmer the Chowder

  1. Cover and cook on low heat for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

6. Add Clams

  1. Stir in the chopped clams and let them heat through for about 5 minutes. Avoid boiling, as this can make the clams tough.
  2. Season with salt and black pepper to taste.

7. Serve

  1. Ladle the chowder into bowls and garnish with crispy bacon, fresh parsley, and oyster crackers if desired.

Notes

  • Fresh Clams: Use fresh clams for an authentic touch. Steam 2 pounds of clams until they open, then chop the meat and reserve the liquid.
  • Lighter Option: Substitute the heavy cream with whole milk for a lighter version.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat, avoiding boiling.

Find it online: https://recipe.ukfinda.com/clam-chowder-recipe/