Clam Chowder Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
319 kcal
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Course
Main Course, Soup
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Cuisine
American
Clam Chowder Recipe
Description
Clam Chowder Recipe begins with crisping chopped bacon for a smoky base, then sautéing onion, carrot, leek, and potatoes to build flavor and texture. Fresh thyme and corn are added to enhance the aromatic and sweet notes. A flour roux thickens the broth before clam juice is whisked in to form the chowder's liquid foundation.
Chopped clams and milk are incorporated at the end and simmered gently, melding the flavors and tenderizing ingredients without overcooking. The chowder has a creamy consistency balanced by the freshness of clams and sweetness of corn, enriched by the savory bacon and herbs.
It can be served hot in bowls or hollowed-out sourdough bread for a rustic presentation. The chowder keeps well refrigerated and can be reheated on the stove. Using canned clams simplifies preparation, while fresh or frozen clams require additional prep. The chowder can be made ahead, and for freezing, omit milk until reheating to preserve texture.
Adjust seasoning with salt and pepper as needed before serving to ensure balanced flavor.
Ingredients
- 3 trips Bacon chopped
- 5 tablespoons butter unsalted
- 1/2 yellow onion diced
- 1 carrot peeled and diced
- 1 leek cleaned and thinly sliced (white and light green part only)
- 2/3 cup corn from 1 cob, fresh
- 1 1/2 tablespoons thyme minced, fresh
- 1 1/2 cups potato diced, new
- 1/3 cup all-purpose flour
- 2 1/2 cups clam juice
- 2 1/2 cups chopped clams
- 1 3/4 cups milk
- salt to taste
- black pepper to taste
optional
- sourdough bread for serving, bowls
Instructions
- Place a large pot over medium heat and crisp bacon, about 5 minutes.
- Add butter and melt.
- Stir in onion and carrot and sauté for 5 minutes.
- Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
- Once onions and leeks have sweat and are slightly translucent, add thyme and corn. Stir together.
- Sprinkle flour over vegetable mixture and stir well to create a thick roux, about 3 minutes.
- While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Turn heat down to medium-low and allow the mixture to simmer for about 8 minutes or until the mixture thickens, stirring frequently to prevent burning on the bottom.
- Stir in clams and milk and continue to simmer for an additional 12 to 16 minutes, continuing to stir frequently.
- Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if desired).
Notes
- Canned clams are convenient and well-suited for this chowder; save the clam juice for the soup base.
- If using fresh clams, steam, shell, and chop them before adding into the chowder.
- The chowder can be made up to two days ahead; cool and refrigerate in an airtight container.
- For freezing, omit milk during freezing; add milk when reheating gently on the stove to maintain creamy texture.
- Serve the chowder hot; sourdough bread bowls add a rustic touch when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 562mg | 23% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2655IU | 53% |
| Vitamin C | 19mg | 21% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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