Clam Chowder Soup
User Reviews
5
Clam Chowder Soup
Description
The Clam Chowder Soup recipe features an initial base of crisped bacon fat that infuses the broth with smoky flavor. Onions, celery, and garlic are sautéed in the bacon fat, creating a softened aromatic foundation. The soup simmers with cubed potatoes and a mix of clam juice and water, enhanced by chicken base for added depth. A mixture of flour and half-and-half thickens the chowder, producing a creamy and smooth consistency. Canned chopped clams and the remaining half-and-half finish the soup, yielding tender seafood pieces throughout the rich broth.
The chowder is served garnished with crumbled bacon for added texture and oyster crackers, which provide a crunchy contrast. The combination results in a balanced mixture of creamy, smoky, and briny flavors. It is filling enough for a main course and can be paired with crusty bread if desired.
Notes emphasize the importance of selecting waxy or semi-waxy potatoes to hold their shape during cooking, and caution to properly blend the coconut milk before use. Leftover soup can be refrigerated for up to four days, making this a practical recipe for multiple meals. Adjustments can be made by doubling clams for a stronger seafood taste or substituting chicken base with broth.
Ingredients
- 4 lices Bacon
- 1 large onion peeled and chopped
- 2 celery chopped, ribs
- 1 clove garlic minced
- 1/4 teaspoon thyme or 1 teaspoon fresh, dried
- 3 small potato 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 freshly ground
- black pepper freshly ground
- 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
- Use waxy or semi-waxy potatoes like baby red or Yukon Gold to keep their shape in the chowder.
- Clam juice boosts the seafood flavor and prevents the soup from tasting bland.
- Chicken base can be substituted with chicken broth or omitted along with water for a lighter broth.
- You can increase the amount of canned clams if you prefer a more clam-forward soup.
- Store leftover chowder in the refrigerator and consume within 4 days for best quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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