Description
This classic clam chowder recipe is a creamy, comforting soup made with tender clams, crispy bacon, and hearty potatoes in a rich broth. Perfect for chilly days, it balances smoky bacon flavor with fresh clams and a velvety texture achieved from heavy cream and butter.
Ingredients
Scale
Meat & Dairy
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables & Aromatics
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 2 medium russet potatoes (peeled and diced)
Seafood
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
Pantry
- â…“ cup flour
- 3 cups chicken broth
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 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.
- Sauté aromatics: Add 2 tablespoons of butter to the bacon fat in the pot. Add chopped onion, minced garlic, and chopped celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add flour: Stir in the flour, mixing it thoroughly with the vegetables and fat to form a roux that will thicken the chowder.
- Add liquids and seasonings: Gradually stir in the chicken broth along with the reserved clam juice from the canned clams. Add diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer for tenderness: Let the chowder simmer for 10-15 minutes until the potatoes are tender and the broth has thickened slightly.
- Finish with cream and clams: Stir in the heavy cream and chopped clams. Heat through without boiling to avoid curdling the cream. Season with salt and freshly ground black pepper to taste.
- Serve: Remove bay leaves and ladle the chowder into bowls. Optionally, garnish with reserved crispy bacon pieces for added texture and flavor.
Notes
- Make sure to drain but reserve the clam juice from the canned clams; it adds essential flavor and moisture to the chowder.
- Cook bacon until crisp for best texture and flavor balance.
- Do not boil the chowder after adding cream to prevent separation.
- Italian seasoning can be substituted with thyme or fresh herbs like parsley.
- Serve with crusty bread or oyster crackers for a classic pairing.
