Clam Chowder Recipe (VIDEO)
User Reviews
5
Clam Chowder Recipe (VIDEO)
Description
Clam Chowder Recipe (VIDEO) combines bacon sautéed to crispiness with aromatic diced carrots, celery, and onions cooked until soft and golden. A flour-based roux thickens the soup once chicken broth, clam juice, and seasonings including Worcestershire, Tabasco, thyme, salt, and pepper are added. Potatoes are cooked in milky cream until tender, forming a thick, creamy base.
Canned clams are added near the end to preserve their tenderness and flavor. The chowder balances smoky bacon, seafood brine, and creamy vegetables for a hearty bowl with a smooth texture. Garnishing with cilantro is optional, adding a fresh, herbal note.
This soup is ideal for chilly days or when craving a filling meal. Serve with crusty bread or oyster crackers. Leftovers keep well refrigerated for up to five days but freezing is not recommended due to texture changes. Adjust the soup's thickness by adding broth or milk after reheating. For gluten-free adaptations, substitute flour with gluten-free alternatives or cornstarch slurry and verify ingredient labels.
Ingredients
- 6 lices Bacon cut into 1/2" strips, lean
- 2 carrot sliced into thin rings or half rings, medium
- 2 celery finely diced, ribs
- 1 onion finely diced, small
- 4 Tbsp all-purpose flour or GF flour
- 2 cups chicken broth or stock, low-sodium
- 1 1/2 cups clams drained with juices reserved, from 3 (6.5 oz) cans, canned, chopped
- 1 bay leaf
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 1/2 tsp thyme dried
- 1 1/2 tsp salt or to taste, 1/4 tsp black pepper
- 1 1/2 tsp black pepper or to taste, 1/4 tsp black pepper
- 1 1/2 lbs potatoes 6 medium, Yukon gold or russet, peeled
- 2 cups milk any kind
- 1 cup whipping cream or heavy whipping cream
- 2 Tbsp cilantro optional for garnish, chopped
Instructions
- Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to a paper towel-lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
- Add prepared carrots, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
- Add 2 cups chicken broth, reserved clam juice, 1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt, and 1/4 tsp black pepper. Bring soup to a light boil.
- While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).
- When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough*. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.
Notes
- Do not omit the bacon; it adds essential depth and texture both in the soup and as a topping.
- Add clams only at the end and avoid overcooking to maintain tender texture.
- To adjust thickness after cooling, add milk or broth and heat again as needed.
- For a gluten-free version, use gluten-free flour or cornstarch slurry and confirm Tabasco and Worcestershire ingredient safety.
- Use fresh clams by cleaning thoroughly, steaming until they open, and chopping meat for substitution; see detailed tips in recipe post.
- Store leftovers tightly covered in the fridge for 3-5 days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (1 cup servings)
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbs | 26g | |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 549mg | 23% |
| Potassium | 643mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3171IU | 63% |
| Vitamin C | 20mg | 22% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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