Ingredients
Scale
- 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