Why Make This Recipe
Clam Chowder is a warm and comforting dish that is perfect for chilly days or when you need a quick, satisfying meal. This creamy soup is packed with flavor from the bacon, vegetables, and clams, making it a favorite among seafood lovers. Plus, it’s easy to make and can be ready in just about an hour. Whether you’re serving it to family or friends, this chowder will surely please everyone at the table.
How to Make Clam Chowder
Making Clam Chowder is quite simple and requires just a few key ingredients. Here’s how to prepare this delicious soup.
Ingredients:
- 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 reserved)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- Salt and black pepper
Directions:
- Heat a large pot over medium heat. Cook the bacon for 5-6 minutes until it becomes golden and crispy. Remove the bacon and place it on a plate, leaving the fat in the pot.
- Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until they are softened.
- Stir in the flour until it is mixed well with the vegetables.
- Add the chicken broth, clam juices (from the reserved clams), diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10-15 minutes until the potatoes are tender.
- Stir in the heavy cream and the chopped clams. Season to taste with salt and pepper.
How to Serve Clam Chowder
Serve Clam Chowder hot in bowls. You can add the crispy bacon on top as a garnish for extra flavor and crunch. It also pairs well with fresh bread or crackers on the side. For an extra touch, sprinkle some chopped parsley or chives on top before serving.
How to Store Clam Chowder
If you have leftovers, allow the chowder to cool completely. Store it in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, simply warm it gently on the stove or in the microwave until heated through.
Tips to Make Clam Chowder
- For a thicker chowder, you can blend a portion of the soup and then stir it back in.
- If you love extra flavor, try adding some diced carrots or corn for a pop of sweetness and color.
- Use fresh clams instead of canned if you want a more authentic taste and texture.
Variation
You can make a New England-style Clam Chowder by adding carrots and using milk instead of heavy cream. Alternatively, a Manhattan-style version uses tomatoes instead of cream, giving a different flavor profile.
FAQs
1. Can I use fresh clams instead of canned?
Yes, you can use fresh clams. Just make sure to clean and steam them until they open before adding them to the chowder.
2. Is Clam Chowder gluten-free?
Traditional clam chowder is not gluten-free due to the use of flour. However, you can substitute with cornstarch or gluten-free flour to make it suitable for a gluten-free diet.
3. Can I freeze Clam Chowder?
Yes, you can freeze Clam Chowder, but it may change in texture when thawed. To freeze, store it in airtight containers and use within a couple of months.
Clam Chowder
A warm and comforting clam chowder packed with flavor from bacon, vegetables, and clams, perfect for chilly days.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 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 reserved)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- Salt and black pepper
Instructions
- Heat a large pot over medium heat. Cook the bacon for 5-6 minutes until it becomes golden and crispy. Remove the bacon and place it on a plate, leaving the fat in the pot.
- Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until they are softened.
- Stir in the flour until it is mixed well with the vegetables.
- Add the chicken broth, clam juices (from the reserved clams), diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10-15 minutes until the potatoes are tender.
- Stir in the heavy cream and the chopped clams. Season to taste with salt and pepper.
Notes
For a thicker chowder, blend a portion of the soup and stir it back in. It pairs well with fresh bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
