Name: Creamy Clam Chowder with Bacon and Potatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 slices bacon, chopped; 2 tablespoons butter; 1 cup heavy cream; 1 large onion, chopped; 3 cloves garlic, minced; 2 ribs celery, chopped; 2 medium russet potatoes, peeled and diced; ⅓ cup flour; 3 cups chicken broth; 3 (6.5-ounce) cans chopped clams, drained and reserved juices; 2 teaspoons Italian seasoning; 2 bay leaves; Salt and black pepper, to taste

Description

This classic Clam Chowder recipe delivers a hearty and creamy soup rich with tender clams, crispy bacon, and a blend of aromatic vegetables. Perfectly seasoned and simmered to perfection, it’s a comforting meal ideal for any occasion.

Ingredients

Scale

Meat and Dairy

6 slices bacon, chopped
2 tablespoons butter
1 cup heavy cream

Vegetables and Aromatics

1 large onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
2 medium russet potatoes, peeled and diced

Pantry

⅓ cup flour
3 cups chicken broth
3 (6.5-ounce) cans chopped clams, drained and reserved juices
2 teaspoons Italian seasoning
2 bay leaves
Salt and black pepper, to taste

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Instructions

Cook 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 pieces to a plate, leaving the rendered fat in the pot.
Sauté Vegetables: Add 2 tablespoons of butter to the bacon fat. Then add chopped onion, minced garlic, and chopped celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
Add Flour: Sprinkle in the flour and stir continuously to combine it thoroughly with the sautéed vegetables and create a roux base for the chowder.
Add Liquids and Seasonings: Pour in the chicken broth and reserved clam juices. Add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce heat to a gentle simmer.
Simmer: Allow the chowder to cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Finish Chowder: Stir in the heavy cream and chopped clams. Add the previously cooked bacon pieces back into the pot. Season with salt and black pepper to taste. Heat through gently without boiling to avoid curdling the cream.

Notes

Reserve the clam juice when draining clams as it adds great flavor to the chowder.
For a thicker chowder, let it simmer slightly longer or add a bit more flour during the roux step.
Use fresh herbs like thyme or parsley as a garnish if desired.
Adjust cream quantity based on how rich you prefer the chowder.
To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.