CategoryChefs Choice, Fish, Seafood, Soups
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.
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
- 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.
- Reserve Fat:
- Leave about 1-2 tablespoons of bacon fat in the pot for added flavor.
Sauté the Vegetables
2
- Add Butter:
- Melt the butter in the pot with the bacon fat over medium heat.
- Cook Aromatics:
- Add the onion and celery, sautéing for 5-7 minutes until softened.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Build the Chowder Base
3
- 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.
- Add Liquids:
- Gradually pour in the clam juice and chicken broth while stirring to prevent lumps.
- 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
- 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.
- 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
- 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.
- Reserve Fat:
- Leave about 1-2 tablespoons of bacon fat in the pot for added flavor.
Sauté the Vegetables
2
- Add Butter:
- Melt the butter in the pot with the bacon fat over medium heat.
- Cook Aromatics:
- Add the onion and celery, sautéing for 5-7 minutes until softened.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Build the Chowder Base
3
- 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.
- Add Liquids:
- Gradually pour in the clam juice and chicken broth while stirring to prevent lumps.
- 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
- 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.
- 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
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