Description
A creamy and comforting clam chowder recipe that’s easy to make and packed with flavor. Perfect for a cozy meal on cold days.
Ingredients
Main Ingredients
- 4 cups Fresh clams or canned clams (Fresh is best; if using canned, opt for a good quality brand.)
- 2 cups Clam juice or reserved clam broth (Use bottled clam juice if fresh clams are not available.)
- 4 slices Bacon (For smoky flavor.)
- 2 tbsp Butter (Used to build a creamy base.)
- 1/4 cup Flour (To thicken the chowder.)
- 1 medium Onion (Diced.)
- 2 stalks Celery (Diced.)
- 2 medium Potatoes (Yukon Gold or red potatoes, cut into bite-size chunks.)
- 1 cup Milk (For creaminess.)
- 1/2 cup Heavy cream (Adjust to taste.)
- 1 leaf Bay leaf
- 1/2 tsp Thyme (optional)
- to taste Black pepper
Instructions
Cooking
- Cook chopped bacon in a large pot over medium heat until crisp. Scoop it out and set it aside.
- Add butter to the bacon fat. Toss in diced onion and celery with a pinch of salt. Cook for 5 to 7 minutes until soft.
- Stir in flour and cook for 1 minute.
- Slowly pour in clam juice (or reserved clam broth) while stirring to avoid lumps.
- Add potatoes and bay leaf. Simmer until potatoes are tender, about 12 to 15 minutes.
- Reduce heat to low. Add milk and cream. Heat gently without boiling.
- Stir in clams just to warm them through. Add black pepper and taste for salt.
- Serve topped with reserved bacon and chopped parsley if desired.
Notes
For a richer chowder, use more cream. To store, cool it down and keep in an airtight container for up to 3 days. Reheat on low heat, adding a splash of milk if too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, New England