Clam Chowder
A creamy, hearty classic American soup packed with tender clams, potatoes, and savory bacon.
Ingredients
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Step-by-step- In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving 1 tablespoon of rendered fat in the pot. Set bacon aside.
- Add butter to the pot with the reserved bacon fat. Once melted, add chopped onion and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Gradually whisk in the clam juice and chicken broth, ensuring no lumps. Bring to a simmer, stirring constantly.
- Add diced potatoes, dried thyme, and bay leaf to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in the whole milk and heavy cream. Heat gently, but do not boil. Add the drained chopped clams and reserved crispy bacon (reserving some for garnish if desired).
- Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving. Garnish with fresh parsley and extra crispy bacon.
- Serve hot with crusty bread or oyster crackers.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22 g |
| Fat | 28 g |
| Carbohydrates | 32 g |
| Fiber | 3 g |
| Sodium | 780 mg |
Storage & Freezer Guide
Make it lastStore leftover clam chowder in an airtight container in the refrigerator. Ensure it cools completely before sealing.
For best results, freeze clam chowder without the cream or milk if possible, and add fresh dairy when reheating. Otherwise, store in freezer-safe containers, leaving some headspace, as dairy-based soups can sometimes separate slightly upon thawing and reheating. Thaw overnight in the refrigerator before reheating.
Gently reheat on the stovetop over medium-low heat, stirring frequently, until warmed through. Avoid boiling to prevent curdling the dairy. Alternatively, microwave in short intervals, stirring between, until hot. You may need to add a splash of milk or broth to restore consistency.
Chef’s Corner
- For extra flavor, use fresh clams and steam them open yourself, reserving the delicious clam liquor for the chowder.
- To achieve a smoother consistency without a full blend, you can mash some of the potatoes against the side of the pot with a spoon or potato masher.
- Always add dairy (milk/cream) at the end and heat gently. Boiling can cause the dairy to curdle, especially if it’s high-fat cream.
