Description
This rich and creamy homemade clam chowder is packed with tender potatoes, smoky bacon, and hearty clams in a comforting broth—perfect for cozy nights or impressing dinner guests. #ClamChowder #ComfortFood #SeafoodSoup
Ingredients
Scale
- 3 (6.5 oz) cans chopped/minced clams in clam juice
- 1 (8 oz) bottle clam juice
- 6 thick center-cut bacon strips, chopped
- 1 tablespoon butter
- 2 stalks celery, finely chopped
- 1 large onion, chopped
- 1 1/4 pounds (3 ½ cups) Yukon gold potatoes, peeled and diced into 1/4–1/2” cubes
- 3–5 garlic cloves, minced
- Pinch to 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon (hold if using fresh clams)
- 2 bay leaves
- 1/2 teaspoon each dried parsley, dried oregano, salt (adjust if using fresh clams)
- 1/4 teaspoon each dried thyme, pepper
- 1 cup heavy cream
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- Add butter to the pot. Once melted, add chopped celery, onion, and garlic. Sauté until softened, about 5 minutes.
- Stir in diced potatoes, red pepper flakes (if using), and flour. Cook for 2-3 minutes to form a roux.
- Pour in the clam juice, chicken broth, chicken bouillon, and bay leaves. Stir to combine and bring to a simmer.
- Simmer for 15-20 minutes, until the potatoes are tender.
- Add dried parsley, oregano, thyme, salt, and pepper. Adjust salt to taste if using fresh clams.
- Stir in canned clams with their juice and heavy cream. Simmer for an additional 5 minutes, stirring occasionally.
- Ladle chowder into bowls and top with reserved bacon, fresh parsley, cheese, and oyster crackers if desired.
Notes
- For fresher flavor, substitute fresh clams and adjust salt accordingly.
- Chowder thickens as it sits—add a splash of broth or cream when reheating.
- Can be made a day ahead for even better flavor the next day.
- Pairs wonderfully with crusty bread or a green salad.
- Omit red pepper flakes for a milder chowder.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg