Clam Chowder
User Reviews
5
Clam Chowder
Description
This Clam Chowder starts by boiling diced, unpeeled Yukon Gold potatoes in seasoned water for tenderness while setting aside the cooked potatoes. Bacon and onions then cook until the bacon crisps and the onions soften, laying a savory base. Adding butter and flour forms a roux, cooked briefly before combining with milk to create a thick, creamy broth. The chowder is brought to a gentle boil and simmered until thickened.
Potatoes and canned clams with their juice are folded back in, seasoning adjusted to taste. The chowder offers a balance of creamy texture, tender potato pieces, smoky bacon, and the mild briny flavor of clams. Garnishing with chopped parsley adds fresh color and mild herbal notes.
Serving this chowder with crusty bread helps soak up the rich broth, making it well-suited for a comforting lunch or dinner. Variations include adding smoked salmon for a different smoky marine flavor, or using half-and-half and a splash of heavy cream for extra richness. Leftovers keep well refrigerated for several days.
Ingredients
- 4 cups water
- 2 chicken bouillon cubes
- 5 potato unpeeled, diced (about 1 ½ pounds, medium Yukon Gold
- 2 cans clams 6.5 oz each, chopped with their juice
- 4 lices Bacon chopped
- ¾ cup chopped yellow onion
- 3 Tablespoons butter unsalted
- 1/3 cup all-purpose flour
- 4 cups milk whole
- salt to taste
- black pepper to taste
- 2 Tablespoons parsley optional, chopped, for garnish
- crusty bread for serving
Instructions
- In a large pot or Dutch oven, bring water and bouillon cubes to a boil. Add diced potatoes and cook for about 10 minutes until fork tender. Drain and set potatoes aside. Rinse and dry the pot for the next step.
- Over medium heat, add bacon and onions to the pot, cook until bacon is crispy, and onions are translucent, about 8 minutes.
- Add the butter to the pot. Once it is melted add the flour, stirring constantly, until smooth, about 2-3 minutes. Add the milk one cup at a time, thoroughly stirring until incorporated. Allow liquid to come to a boil until thick and bubbly, and then reduce the heat to a simmer.
- Add potatoes and clams with their liquid to the pot. Add salt and pepper to taste. Serve and enjoy!
Notes
- Smoked salmon can replace bacon for a smoky twist; add at the end since it’s already cooked.
- Boiling potatoes separately can be done ahead; store them chilled until ready to make the soup.
- Using waxy potatoes like Yukon Gold helps them hold shape without becoming mushy.
- For richer chowder, add heavy cream at the end after cooking with whole milk.
- Leftovers store safely in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 559mg | 23% |
| Potassium | 887mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 29mg | 32% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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