5 from 387 votes
Clam Chowder Soup
Clam Chowder Soup combines crispy bacon, aromatic vegetables, tender potatoes, and clams in a creamy broth enriched with half-and-half and thickened with flour. The addition of clam juice and chicken base deepens the seafood flavor, while thyme and garlic add subtle herbal notes. Crumbled bacon and oyster crackers garnish each bowl, adding texture and a savory finish. This comforting chowder offers a hearty, flavorful experience with tender chunks of potato and clams throughout.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
servings (2 cups each)
Calories:
354 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (2 cups each)
Amount Per Serving
Calories 354
% 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.