Craving a warm, hearty bowl of comfort? Clam chowder is the perfect dish to satisfy your taste buds and warm your soul.
Creamy, savory, and filled with tender clams, this iconic soup is a favorite for good reason. Whether it’s a cozy family dinner or an elegant starter for guests, clam chowder never disappoints.
Recipe Information
- Difficulty: Medium
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Serves: 4
Health Benefits of Clam Chowder
Clam chowder is a nutrient-packed dish offering protein and essential minerals like iron and zinc from the clams. Potatoes provide a good source of fiber and potassium, while the dairy in the soup contributes to calcium and vitamin D.
Homemade versions with fresh ingredients ensure a wholesome and nutritious meal without unnecessary additives.
Ingredients
- 2 dozen fresh clams (or 2 cans of chopped clams)
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice (or broth)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Execution
- Prepare the Clams: If using fresh clams, scrub them clean and steam them in a pot with a little water until they open. Remove the clams from their shells and chop them. Reserve the clam broth.
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté the Aromatics: Add butter, onion, and celery to the pot. Sauté until softened and fragrant, about 5 minutes.
- Thicken the Base: Sprinkle the flour over the vegetables and stir for 2 minutes to eliminate the raw flour taste. Gradually add the clam juice and milk, whisking to prevent lumps.
- Cook the Potatoes: Add the diced potatoes and dried thyme to the pot. Simmer until the potatoes are tender, about 15 minutes.
- Add the Clams and Cream: Stir in the clams, heavy cream, and crispy bacon. Cook for another 5 minutes, ensuring everything is heated through. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the chowder into bowls and garnish with fresh parsley, if desired. Enjoy with crusty bread or oyster crackers.
Additional Tips
- Use Yukon Gold potatoes for a creamy texture.
- For a smokier flavor, add a pinch of smoked paprika.
- If the chowder is too thick, thin it out with additional clam juice or milk.
- Garnish with crumbled bacon or a drizzle of olive oil for extra richness.
