Clam Chowder Soup
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5.0
387 reviews
Excellent
Clam Chowder Soup
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You don’t have to live on a coast to have best New England Clam Chowder in the world. This authentic, stick-to-your-ribs recipe has all the right stuff: bacon, potatoes, cream, and (of course) lots of chopped clams.
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Ingredients
- 4 lices Bacon
- 1 large onion peeled and chopped
- 2 celery ribs chopped
- 1 clove garlic minced
- 1/4 teaspoon dried thyme or 1 teaspoon fresh
- 3 small potatoes peeled and cubed (see note 1)
- 1 cup water
- 1 (8 ounce) bottle clam juice (see note 2)
- 1 tablespoon chicken base (see note 3)
- 2 cups half and half divided
- 1/3 cup all-purpose flour
- 2 (6 1/2 ounce) cans chopped clams undrained (see note 4)
- Salt and freshly ground black pepper
- oyster crackers for serving
Instructions
- In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.
- To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
- Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 to 20 minutes.
- In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Add clams and their juice and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.
Notes
- Leftover clam chowder will keep in the refrigerator for up to 4 days.
- Potatoes: Waxy potatoes like baby red potatoes, or semi-waxy like Yukon Golds, hold their shape in this soup.
- Clam juice: Adds more clam flavor and keeps the chowder from being bland.
- Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious. Or, omit the water and chicken base and substitute 1 cup chicken broth.
- Canned chopped clams: If you like it extra clammy, double up on the clams.
- Yield: This recipe makes about 8 cups Clam Chowder, enough for 4 hearty servings of 2 cups each.
- Storage: Leftover clam chowder will keep in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 cups
Calories
354kcal
(18%)
Carbohydrates
40g
(13%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
53mg
(18%)
Sodium
515mg
(21%)
Potassium
860mg
(25%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
527IU
(11%)
Vitamin C
30mg
(33%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 354kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 515mg | 21% |
| Potassium | 860mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
387 reviews
Excellent
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