Description
This classic Clam Chowder recipe features a creamy, savory blend of clams, potatoes, and bacon, perfect for a comforting meal. The chowder is rich and hearty, made with half-and-half for a smooth texture and seasoned with fresh herbs and a touch of white pepper and thyme. Ideal for a warming dinner or an appetizer, this recipe yields six generous servings.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon
- 2 tablespoons butter
- 2 cups half-and-half, divided
Vegetables and Aromatics
- 2 celery stalks, chopped
- 1 shallot, finely chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 small red potatoes, peeled and cubed
Liquids and Broths
- 2 cups chicken broth
- 1 8 oz bottle clam juice
Seasonings and Others
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 3 6.5 oz cans chopped clams, drained
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Cook Bacon: Add chopped bacon to a large stock pot and cook over medium heat until browned. Remove bacon from the pot and set aside. Pour out most of the bacon grease, leaving about 1 tablespoon in the pot.
- Sauté Vegetables: Melt butter in the pot over medium-high heat. Add celery, onion, and shallot, cooking for about 5 minutes until soft and translucent.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Cook Potatoes: Add peeled and cubed potatoes, chicken broth, salt, white pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Make Roux Mixture: In a separate bowl, mix flour with 1/2 cup half-and-half until smooth. Gradually stir this into the soup to thicken it.
- Add Clams and Liquids: Stir in the chopped clams, clam juice, and remaining 1 1/2 cups half-and-half. Heat the soup until warm, but avoid boiling.
- Simmer: Lower heat and add bay leaf, cooking for an additional 5 minutes for flavors to meld.
- Add Bacon and Garnish: Stir in half of the reserved bacon into the chowder. Serve topped with fresh parsley and the remaining crispy bacon.
Notes
- You can substitute the half-and-half with any milk product; heavy cream will make it richer but higher in calories.
- Do not boil the chowder after adding clams and dairy to prevent curdling.
- Using fresh clams instead of canned can offer a more authentic flavor, but requires cleaning and cooking time.
- Adjust salt and pepper to taste, especially if using salted bacon.
- Serve with crusty bread or oyster crackers for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 60 mg
