Description
This classic Clam Chowder recipe delivers a rich and creamy soup loaded with tender clams, bacon, and potatoes, perfectly seasoned with Italian herbs and seasoned bay leaves. It’s a comforting and hearty dish ready in just 30 minutes, ideal for a family meal or entertaining guests.
Ingredients
Scale
Savory Chowder Base
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- â…“ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams, drained and juice reserved
- 2 medium russet potatoes, peeled and diced
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Cook the Bacon: Heat a large pot over medium heat. Add the chopped bacon and cook for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the rendered fat in the pot for flavor.
- Sauté Vegetables: Add 2 tablespoons of butter to the bacon fat. Cook the chopped onion, minced garlic, and celery for 4-5 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Add Flour: Stir in the flour, mixing it thoroughly throughout the vegetables to create a roux base which will help thicken the chowder.
- Add Liquids and Simmer: Gradually stir in the chicken broth, reserved clam juice, diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce to a gentle simmer. Let it cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish the Chowder: Stir in the heavy cream and the chopped clams. Cook for an additional few minutes just until heated through. Season the chowder with salt and freshly ground black pepper to your taste. Remove bay leaves before serving.
Notes
- For a thicker chowder, simmer longer until desired consistency is reached.
- Using fresh clams instead of canned can add more depth of flavor but requires extra cooking time.
- Serve with oyster crackers or crusty bread for a classic accompaniment.
- Leftovers store well refrigerated for up to 3 days; reheat gently to prevent curdling.
