Clam Chowder

DifficultyIntermediate

Clam chowder is a creamy, hearty soup packed with tender clams, soft potatoes, and flavorful aromatics like celery and onions. This New England-style chowder is rich, comforting, and perfect for cozy meals, served with oyster crackers or crusty bread for dipping.

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Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
For the Soup
 4 slices of bacon (chopped)
 2 tbsp unsalted butter
 1 medium onion (diced)
 2 celery stalks (chopped)
 2 cloves garlic (minced)
 ¼ cup all-purpose flour
 3 cups clam juice (or seafood stock)
 1 cup chicken broth (optional, for a lighter broth)
 3 medium potatoes (Yukon Gold or Russet, peeled and diced)
 2 cups chopped clams (fresh, canned, or frozen, with juice reserved)
 1 cup heavy cream (or half-and-half)
 ½ cup dried thyme
 1 bay leaf
 ½ tsp salt (adjust to taste)
 ¼ tsp ground black pepper
For Garnish
 Fresh parsley (chopped)
 Crispy bacon bits
 Cracked black pepper
 Oyster crackers or crusty bread
Cook the Bacon
1

 

  1. Render Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside for garnish.
  2. Reserve Fat:
    • Leave about 1-2 tablespoons of bacon fat in the pot for added flavor.
Sauté the Vegetables
2

 

  1. Add Butter:
    • Melt the butter in the pot with the bacon fat over medium heat.
  2. Cook Aromatics:
    • Add the onion and celery, sautéing for 5-7 minutes until softened.
  3. Add Garlic:
    • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Build the Chowder Base
3

 

  1. Make a Roux:
    • Sprinkle the flour over the sautéed vegetables, stirring constantly for 2-3 minutes to cook out the raw taste of the flour.
  2. Add Liquids:
    • Gradually pour in the clam juice and chicken broth while stirring to prevent lumps.
  3. Add Potatoes and Seasonings:
    • Stir in the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Add Clams and Cream
4

 

  1. Stir in Clams:
    • Add the chopped clams and any reserved clam juice to the pot. Simmer for another 5 minutes to warm the clams through.
  2. Add Cream:
    • Stir in the heavy cream, adjusting the seasoning with additional salt and pepper as needed. Heat gently, but do not let the soup boil.
Serving Suggestions
5
  • Garnish:
    • Ladle the chowder into bowls and top with crispy bacon bits, chopped parsley, and cracked black pepper.
  • Serve with Bread:
    • Pair with oyster crackers or warm crusty bread for dipping.
Pro Tips
6

 

  • Fresh Clams: If using fresh clams, steam them in 2 cups of water until they open, then chop the meat and reserve the cooking liquid to use as part of the clam juice.
  • Thicker Chowder: For a thicker soup, mash a few of the cooked potatoes into the broth before adding the cream.
  • Make Ahead: The chowder can be made up to a day in advance and reheated gently over low heat.

 

Ingredients

For the Soup
 4 slices of bacon (chopped)
 2 tbsp unsalted butter
 1 medium onion (diced)
 2 celery stalks (chopped)
 2 cloves garlic (minced)
 ¼ cup all-purpose flour
 3 cups clam juice (or seafood stock)
 1 cup chicken broth (optional, for a lighter broth)
 3 medium potatoes (Yukon Gold or Russet, peeled and diced)
 2 cups chopped clams (fresh, canned, or frozen, with juice reserved)
 1 cup heavy cream (or half-and-half)
 ½ cup dried thyme
 1 bay leaf
 ½ tsp salt (adjust to taste)
 ¼ tsp ground black pepper
For Garnish
 Fresh parsley (chopped)
 Crispy bacon bits
 Cracked black pepper
 Oyster crackers or crusty bread

Directions

Cook the Bacon
1

 

  1. Render Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside for garnish.
  2. Reserve Fat:
    • Leave about 1-2 tablespoons of bacon fat in the pot for added flavor.
Sauté the Vegetables
2

 

  1. Add Butter:
    • Melt the butter in the pot with the bacon fat over medium heat.
  2. Cook Aromatics:
    • Add the onion and celery, sautéing for 5-7 minutes until softened.
  3. Add Garlic:
    • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Build the Chowder Base
3

 

  1. Make a Roux:
    • Sprinkle the flour over the sautéed vegetables, stirring constantly for 2-3 minutes to cook out the raw taste of the flour.
  2. Add Liquids:
    • Gradually pour in the clam juice and chicken broth while stirring to prevent lumps.
  3. Add Potatoes and Seasonings:
    • Stir in the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Add Clams and Cream
4

 

  1. Stir in Clams:
    • Add the chopped clams and any reserved clam juice to the pot. Simmer for another 5 minutes to warm the clams through.
  2. Add Cream:
    • Stir in the heavy cream, adjusting the seasoning with additional salt and pepper as needed. Heat gently, but do not let the soup boil.
Serving Suggestions
5
  • Garnish:
    • Ladle the chowder into bowls and top with crispy bacon bits, chopped parsley, and cracked black pepper.
  • Serve with Bread:
    • Pair with oyster crackers or warm crusty bread for dipping.
Pro Tips
6

 

  • Fresh Clams: If using fresh clams, steam them in 2 cups of water until they open, then chop the meat and reserve the cooking liquid to use as part of the clam juice.
  • Thicker Chowder: For a thicker soup, mash a few of the cooked potatoes into the broth before adding the cream.
  • Make Ahead: The chowder can be made up to a day in advance and reheated gently over low heat.

Notes

Clam Chowder
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